Aviyal is a dish of the Keralites. This dish is very common in almost all functions and festivals of Keralites. Aviyal was prepared by the Keralites to save left-over vegetables after preparing the Malayali main dishes like Kalan, Olan, Kootukari, Thoran, Pachadi, Kichadi etc…..At first when Aviyal was prepared from left-over veggies eveybody frowned at the new combination of vegetables. But after tasting it all accepted it and it became one of the main dishes for a feast. We Konkani’s have adopted Aviyal as part of our cusine ever since we migrated to Kerala. You can add whatever vegetables you want except bitter gourd and lady’s finger. 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 shallots and garlic as well. I have not added shallots 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. Since Aviyal is prepared out from a combination of a variety of vegetables, coconut, green chilies, curry leaves turmeric powder and even fresh coconut oil added in the end the nutritional value of the dish is very high.
We Konkani’s also have our own different version of Aviyal and that is ‘Kathali Bhajjili ghassi‘. In this dish also a variety of vegetables are used and instead of fresh coconut we use roasted coconut. This is only one of the difference between Aviyal and Kathali Bhajjili Ghassi. For more on this refer my post Kathali Bhajjili Ghassi.
Ingredients
- 1/4th cup potatoes cut into cubes
- 1/4th 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
- 1/4th cup of raw banana (either ‘Monden’ one or raw ‘Nendran’ one) cut into cubes
- 1/4th cup yam cut into cubes
- 2 drumsticks peel and cut into 2 inch piece sticks
- 1/4th 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
- Shallots (optional; if you are adding add 2 or 3 medium sized ones)
- Garlic (optional; if you are adding add 2 cloves)
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. I have not added shallots and garlic in my recipe.
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.
Variation in Aviyal preparation (Konkani style) – Aviyal with gravy
This type of variation is usually not prepared by the Keralaites but we GSB Konkani’s prepare Aviyal in this form also. The consistency of the dish is watery not thin but thick. This is not a dry preparation of the usual Aviyal. Along with the veggies you add jackfruit bulb of mature but not ripened jackfruit (4 or 5 numbers) as well as jackfruit seeds (4 to 5 numbers) as per their availability.
Method of preparation
In the ingredients the difference is that no green chilies are required for grinding. You need red chilies only that to for grinding the coconut paste. The rest of the ingredients remain the same. (If yo prefer a little spicy dish then add green chilies to the veggies while cooking but this is optional)
Wash peel and cut the vegetables as mentioned above. Boil the vegetables in water except for potatoes, elephant yam and carrot if you are adding. These vegetables you have to pressure cook.
While the veggies are cooking grind the coconut paste. First grind the coconut, red chillies and turmeric powder to a fine smooth paste. Then add the cumin seeds and curry leaves and just one turn of your mixie will do to get them crushed. This is done because the cumin seeds and curry leaves need not be ground to a smooth paste. Once the veggies are cooked add the ground paste to the cooked veggies. Mix well and cook for 2 to 3 minutes. Check for salt. Switch off the flame. Garnish with fresh coconut oil and curly leaves. A pinch of asafoetida is also to be added.
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.
