Aviyal (Mixed vegetable curry)

Aviyal is a dish of the Keralites. This dish is very common in almost all functions and festivals of Keralites. We Konkani’s have adopted Aviyal as part of our cusine ever since we migrated to Kerala. You can add whatever vegetables you want. But for the sour taste you need to add either raw mango or sour curd or tomato. Coconut is another main ingredient in the dish. Some recipes add onion and garlic as well. I have not added onion and garlic in my recipe. You can prepare Aviyal as a dry form or in a semi solid form as per your taste. I have prepared the dry version here. When you refer so many recipes on Aviyal preparation you can find that there is a slight variation in the preparation of Aviyal from region to region in Kerala.

Ingredients

• 1/4^th cup potatoes cut into cubes
• 1/4^th cup of Madras cucumber (also called as ‘Kanivellari’ in Malayalam. You can use ash gourd as well) cut into cubes
• ¼ th cup of beans cut into cubes
• 1/4^th cup of raw banana (either ‘Monden’ one or raw ‘Nendran’ one) cut into cubes
• 1/4^th cup yam cut into cubes
• 2 drumsticks peel and cut into 2 inch piece sticks
• 1/4^th piece of a medium sized snake gourd cut into cubes
• 5 to 6 numbers of long beans cut into pieces
• ½ of a raw mango (you can vary this quantity depending on the rawness of your mango)
• 3 to 4 green chilies slit and use (Number can change depending on your spiciness level)

To grind

• 3 to 4 tbspn grated coconut
• A small spoon jeera/cumin seeds
• A small spoon turmeric powder
• 1 small green chili
• 1 sprig curry leaves

For garnishing

• 1 to 2 tbspn fresh coconut oil
• 2 sprigs curry leaves

Method

Wash peel and cut the vegetables as mentioned under ingredients.

You can either cook the vegetables in a vessel by adding water. I usually pressure cook them to save time. I cut the vegetables and put them in the separator of a pressure cooker. If you do not have separators use a vessel that fits inside your cooker comfortably. Add salt to the vegetables and mix thoroughly. Place the separator with vegetables inside the cooker. You need not have to add water to the vegetables inside the separator. But do not forget to add water inside the cooker. Pressure cook for one whistle and then simmer it for 5 minutes to cook the vegetables. After 5 minutes switch off the flame.

After the cooker has cooled down transfer the cooked vegetables to a vessel and place it on a gas stove. If there is no water add some and give. Use low flame for cooking.

In the mean time make a coarse paste of coconut, jeera/cumin seeds, curry leaves, green chili and turmeric powder in a mixer grinder.

Add the coarse paste the vegetables.

Mix well and cook for 2 to 3 minutes.

Switch off the flame and add fresh coconut oil and curry leaves as garnish and mix well.

Your Aviyal is ready to be served

Serve warm with rice.

Tips

Always make a coarse paste of the coconut when preparing dry Aviyal.

Use fresh coconut oil itself for garnishing than any other oil for the real taste and smell of the dish.