Thursday, 13 April 2017

Kerala Avial Recipe | Kerala Mixed Vegetable Aviyal Recipe

Kerala Kathamba avial

Aviyal is originated from Kerala, famous for its coconut dominating food. Avial is considered as an essential part of the Sadya, the Keralite vegetarian feast. This dish is also popular in Tamilnadu Cuisine and Udupi Cuisine. There are various myths about this dish, two or three of myths says this dish is prepared by Bhima during the pandavas exile with different explanations. One other myth that relates this dish to kerala is, in the kingdom of thiruvithankor in Kerala there was a great fest held by the king. Every one in the kingdom came to eat so there was a shortage of curry to be served. But in the kitchen also stocks were less so when the king visited the kitchen he found that a lot of vegetables were wasted when they were peeled . The king ordered the cook to make a curry with this along with some other ingredients so Avial was born. Whichever is true, we cant deny the fact that this is one of the oldest recipe prepared using mixture of vegetables.

Aviyal is a exotic mix of vegetables in yogurt and coconut gravy tempered with coconut oil and curry leaves. Vegetables commonly used in avial are pumpkin, carrots, elephant yam, plantain, beans, Brinjal, cucumber, drum sticks, snake gourd and broad beans.This can either be prepared as a gravy or a semi solid side dish.This pairs very well with Rice and Dosa varities. In Tamilnadu Adai and Aviyal is a famous combo.





Kathamba Aviyal | Kerala Mixed Vegetable Aviyal

Recipe Cuisine: Kerala |  Recipe Category: Gravy
Prep Time:  20 minutes   |  Cook time: 20 minutes    |  Serves: 5

CARROT – ½ CUP                                                              
BEANS – ½ CUP
YAM – ½ CUP
DRUM STICK – 1 NO
PLAINTAIN GREEN – ½ NO
RAW MANGO – ½ CUP
TURMERIC POWDER – ½ TSPN
CURD – ½ CUP
SALT – TO TASTE

TO GRIND

GRATED COCONUT – ½ CUP
GREEN CHILLI – 3 NOS
CUMIN SEEDS – 1 TSPN

TEMPERING
                                                   
COCONUT OIL – 2 TBLSPN
MUSTARD SEEDS – ½ TSPN
CUMIN SEEDS – ½ TSPN
CURRY LEAVES - FEW

GARNISH

COCONUT OIL – 2 TSPN
CRUSHED PEPPER – ½ TSPN
          

METHOD OF PREPARATION:

1. Peel Raw Mango, Yam, Plaintain green, Carrot and cut all the vegetables in 2 inch size. Wash and cut drumstick and beans also in 2 inch size. Its better to all the vegetables in equal proportions, if you dont have some thats fine. Also grind the ingredients listed above.



Kerala Kathamba Avial

2. Take a pan add 2 cups of water add the vegetables except Raw Mango. Add turmeric powder and salt in it and cook it by closing the lid.


Kerala Kathamba Avial

3. Once all the vegetables are cooked, switch off the flame then add raw mango and mix it gently and drain vegetables using strainer. Dont throw the veg stock. Take another pan add coconut oil heat it, in hot oil temper the given ingredients
Kerala Kathamba Avial

4.  Add the grounded paste saute it and add 1/4 cup of veg stock(or water) and allow it to cook.

Kerala Kathamba Avial

5. Once water is absorbed add the drained vegetables and gently mix it and add 1/2 cup of veg stock (or water) and close it with a lid and cook it so that vegetables and coconut mixture will be well observed by the veggies

Kerala Kathamba Avial

6. Once you see the bubbles then switch off the flame after 2 minutes add the beaten curd and mix it and transfer to serving dish


Kerala Kathamba Avial

6. This is a good side dish for rice, idiyappam, dosa, idly, chappathi


Note
  • Add the curd after switching off the flame otherwise curd will curdle
  • You can add any vegetables that you like, these are the traditional vegetables for aviyal
  • Make sure all veggies are cooked before switching off
  • Tempering with coconut oil and curry leaves gives a excellent aroma to the dish. You can temper it at last also.
My Other Avial Recipes

Beetroot Avial Recipe

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