How many steps are there to prepare Avial ? 1 pointHow many steps are there to prepare Avial ?
Answers
Answer:
Menu
Dassana's Veg Recipes
Search
Home » Recipes » Kerala Recipes
Avial Recipe (Aviyal)
By Dassana Amit
Last Updated: June 12, 2021
Gluten Free, Vegetarian
4.75 from 12 votes • 21 Comments
Shares
694
Step by Step
Jump to Recipe
Avial also called as aviyal is a popular and traditional mix vegetable dish from the Kerala cuisine, though you can also find this dish prepared in parts of Tamil Nadu and Karnataka. It is an essential dish of Sadya (a festive vegetarian feast served on plantain leaf). I share a traditional method of making a flavorful avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd (yogurt). Serve with steamed rice, sambar, pickle and some papadoms for a hearty and satisfying meal.
avial served in a white bowl placed on a plate
What is Avial
According to Wikipedia, Avial was invented by the mighty Bhima – one of the five Pandava brothers from the Mahabharata epic. As per the legend, during their 14-year exile, Bhima was given the charge of the royal kitchen of King Virata as a cook. During that time it is said that he invented this dish out of necessity.
Avial is basically a healthy mix of various vegetables in a coconut and yogurt sauce with a finishing of coconut oil and curry leaves.
MY LATEST VIDEOS
In the recipe, the vegetables that are added are not the usual mixed veggie combination like cauliflower, carrot, peas, beans. The veggies are unique and largely seasonal depending on what is available.
The vegetables that make up the avial dish are:
Drumsticks (sahjan ki phalli, moringa pods)
Carrots
Madras cucumber – also known as Mangalore cucumber or field marrow
Raw plaintain – Unripe bananas
Pumpkin (kaddu)
Ash gourd (petha)
Green beans – any variety can be used
Tendli (tindora, ivy gourd)
Suran (elephant foot yam)
Snake gourd
Carrots
You can always go for your own combinations of veggies depending on the availability and your choice. Coconut oil is another ingredient that should not be given a miss if you want the authentic taste of aviyal.
About This Recipe
There are some variations of making this dish. Three variations, I know of are that of making avial with raw mango, tamarind and curd. My recipe features curd as this is how avial was always made in my home.
ExxonMobil
Sponsored by ExxonMobil
Beating COVID-19
ExxonMobil is working with NGOs to provide immediate COVID-19 care in India and boost preparedness for future outbreaks.
SEE MORE
It is not a curried version but a slightly thicker version where the coconut and yogurt sauce coats the veggies.
While making aviyal, its always important to cook the vegetables well. The veggies have to be cooked tender, but should not be mushy or fall apart. While cooking veggies, do not add more water as the vegetables also release a lot of their juices while cooking.
Remember first to cook vegetables that take a long time and then later add vegetables which take less time to cook. If you mix everything at once, you will have a mish-mash of veggies where some veggies will be overcooked, pasty and mushy.
In the step by step photos below I have shared the details of cooking various veggies. So you don’t need to worry which veggie to cook first.
Lets begin with the cooking process!
Step-by-Step Guide
How to make Avial
A) preparation:
1. Firstly rinse all the veggies very well with water and then drain all the water. I have used ash gourd, pumpkin, drumsticks, elephant foot yam, Mangalore cucumber, plantain and green beans.
vegetables for making avial recipe
2. Then peel and chop them in medium to long sticks or batons. The vegetables need to be chopped like a slight thick potato french fry. Keep the chopped veggies aside.
peeled and chopped vegetables on a plate
3. For the chopped unripe banana, keep them immersed in water in a bowl so that they do not darken.
unripe bananas soaked in water
4. Beat 1 cup fresh curd (yogurt) with a wired whisk and keep aside.
Answer:
Avial also called as aviyal is a popular and traditional mix vegetable dish from the Kerala cuisine, though you can also find this dish prepared in parts of Tamil Nadu and Karnataka. It is an essential dish of Sadya (a festive vegetarian feast served on plantain leaf). I share a traditional method of making a flavorful avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd (yogurt). Serve with steamed rice, sambar, pickle and some papadoms for a hearty and satisfying meal.