Aviyal

Avial is a dish that is common in Kerala. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralian vegetarian feast.

Ingredients:

• Elephant yam (Chena) – 1 cup

• Raw banana – 2 nos

• Carrots (big) – 1 no

• Snake Gourd (Padavalanga) – 1/2 cup

• Drumstick (Muringakka) – 2 nos

• White Pumpkin (Kumbalanga) – 1/2 cup

• Cucumber (Vellarikka) – 1/2 cup

• Beans (Achilnga Payar) – 3-4 nos

• Raw Mango – 1 full slice

• Green chillies – 2 nos

• Turmeric powder – 1/4 tsp

• Coconut Oil – 1 tbsp

• Salt and Water

• Curry leaves – 1 spring

• For grinding:

• Grated coconut – 2 cups

• Cumin Seeds (Jeerakam) – 1/2 tsp

• Small Onions(Kunjulli) – 5 nos

• Green chillies – 1 no

Method:

Cut the vegetables into length-wise pieces (finger slices) and cook the vegetables with water, salt and sliced green chillies. (Aviyal should not be watery, so add only enough water for cooking the vegetables)

Add the turmeric powder when the water starts boiling.

Grind together grated coconut, cumin seeds, small onions and green chilly.

When the vegetables are cooked, add the ground paste to it. (If raw mango is not available, you can add 2 tsps of tamarind pulp to the vegetables before adding the ground paste).

Add the curry leaves and mix them well. Do not overcook since the mixture will become dry.

Add coconut oil to the prepared Aviyal and mix them well. Serve hot with steamed rice.