Aviyal

Aviyal

Aviyal

Veg

Mixed vegetables in coconut-yogurt — a medley of Kerala vegetables (raw banana, raw plantain, drumstick, yam, ash gourd, carrot, snake gourd, string beans, and raw mango) cut into uniform finger-length pieces, cooked with turmeric and salt in very little water until just tender, then a freshly ground paste of grated coconut, green chilli, and cumin mixed in, and the whole cooked covered for two minutes before being finished with a generous pour of raw coconut oil and fresh curry leaves. The sour element — lightly beaten yogurt or raw mango — is added at the end; the dish must not boil after the yogurt is added or it will split. Considered the centrepiece of the Onam Sadya banana leaf feast; present at every traditional Travancore feast as the vegetable course that requires the most skill and the most ingredients. The coconut oil must be raw and unrefined.

Cuisines

Travancore Kerala Kerala Christian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

1 cup elephant yam, peeled and diced
1 cup raw banana, peeled and diced
1 cup carrot, peeled and diced
1 cup snake gourd, diced
1 cup ash gourd, peeled and diced
1/2 cup drumstick, cut into 2-inch pieces
1 tsp turmeric powder
1 salt to taste
1 cup grated coconut
2 tsp cumin seeds
5 green chilies
1 cup yogurt
2 tbsp coconut oil
1 sprig curry leaves

Instructions

  1. 1 In a large pot, add the diced yam, raw banana, carrot, snake gourd, ash gourd, and drumsticks.
  2. 2 Add turmeric powder and salt to taste. Pour enough water to cover the vegetables and cook until they are tender.
  3. 3 While the vegetables are cooking, grind the grated coconut, cumin seeds, and green chilies into a coarse paste.
  4. 4 Once the vegetables are cooked, add the coconut paste to the pot and mix well.
  5. 5 Cook for another 5 minutes, allowing the flavors to blend.
  6. 6 Add the yogurt and stir gently, ensuring it does not curdle. Cook for another 2 minutes.
  7. 7 Turn off the heat and drizzle coconut oil over the aviyal.
  8. 8 Garnish with curry leaves and serve hot.

Tips

For a richer taste, use freshly grated coconut and adjust the number of green chilies according to your spice preference.