Aviyal Food

AVIAL (AVIYAL) RECIPE

Steps:

• Wash the vegetables very well. Peel and cut it into 2 inch (length wise) pieces.
• Slice green chillies (length wise).
• Cook the vegetables in a covered vessel by adding green chillies, water, salt and turmeric powder on a low flame till it tender and dry (be careful not to overcook it and also take care to prevent it from burning).
• Crush the shallots and mix it with coconut oil.
• Grind grated coconut and cumin seeds by adding little water into a coarsely paste.
• Add the ground paste into the cooked vegetables along with curry leaves and combine it well. Heat it in a low flame for 3 minutes.
• Pour lightly beaten curd to this and mix it. Remove from the fire, add coconut oil - shallots mix and combine it.
• Serve Avial (Aviyal) as an accompaniment to rice.

AVIYAL

Steps:

• Place the coconut, coriander seeds, cumin seeds, and chana dal in a container and cover with a few inches of cool water; allow the mixture to soak for 2 hours. Drain. Using a mortar and pestle, grind the mixture with the green chile peppers into a paste. Stir the yogurt into the mixture.
• Bring the water and salt to a boil in a pot. Add the green beans, potatoes, plantain, and carrot to the water and return to a boil; cook until tender. Reduce heat to low and stir the yogurt mixture into the vegetables; simmer the vegetables in the yogurt mixture for about 5 minutes, but do not allow to boil.
• Heat the oil in a small skillet. Fry the cumin seeds, mustard seeds, red chile peppers, and caraway seeds in the hot oil until they splutter. Add the curry leaves to the mixture and fry together another 30 seconds. Stir the mixture into the vegetable mixture and serve.

AVIYAL RECIPE | AVIAL RECIPE

Steps:

• Take coconut, green chili, salt in a mixer jar.
• Grind it to a smooth paste by adding 2 tablespoon of water. Set this aside.
• Take the drumstick, potato, raw banana, chow chow, carrot in a heavy bottomed pan.
• Add turmeric powder and 1 cup of water. Cover and cook the vegetables till they are almost cooked.
• Once the veggies are 90% cooked, add the rest of the vegetables like cucumber, white pumpkin, yellow pumpkin and brinjal. These vegetables are rich in water content and they cook faster. So we need to add it after the stiff vegetables are almost cooked.
• Once all the veggies are cooked and becomes soft, add the ground coconut paste and give a gentle mix.
• Add curd now and give a mix. Finally add coconut oil, curry leaves and mix gently.
• Aviyal is now ready! Relish with Sambar rice / Rasam or Adai!

AVIYAL - INDIAN MIXED VEGETABLE STEW

Steps:

• In a small amount of water, cook vegetables until almost done.
• Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste.
• Add yogurt, tumeric and salt to the spice paste and mix well.
• Turn heat on the vegetables to low and add the yogurt mix to the vegetables. A low heat keeps the yogurt from curdling. If it curdles, it's OK. You can still eat it. It just won't look as nice.
• Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop.
• Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables.
• Serve over rice.
• If you have them, toss some spicy banana chips (not sweet ones) on top.

AVIYAL

Steps:

• Grind coconut, green chillies and cumin seeds to a fine paste. Whisk in yogurt and keep aside.
• Boil all the vegetables with 1 Drumstick (cut into finger sized batons) and curry leaves in 2 cups of water to which salt and turmeric is added. When the vegetables are almost done, add yogurt mixture and boil thoroughly.
• Simmer for about 10 minutes. Lace with coconut oil and serve with rice.
• Tip: If you do not like the smell of raw coconut oil, then just avoid the oil as it is optional. You can also add raw mango to aviyal. If you do so, reduce the yogurt to 1 cup only.

AVIYAL (AVIAL)

Steps:

• Grind together pepper powder, coconut, green chilly, jeera and water (1/2 - 1tbsp) into a thick paste. Cook the veggies with turmeric powder, water (1.5 cups) and salt.
• When the veggies are 3/4th cooked, add the ground paste. Mix well. Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
• Add yogurt and mix well. Cook for 1-2 minutes more and just before removing from the gas, add the coconut oil and curry leaves. Serve hot with rice.

AVIYAL

Steps:

• Cut all the vegetable length wise. Heat 1 tbsp oil in a pan. Add all the vegetables and saute for 5 min.
• Add 1/4 tsp turmeric powder, red chilli powder and salt. Close and cook for 10 min in medium flame.Stir occasionally. Add little water if needed.
• Coarsely grind coconut,1/4 tsp turmeric powder,salt, cumin seeds, green chilli, shallots and curry leaves and add this to the cooked vegetables and give it a gentle mix.
• Turn off the flame.Add curd to this and mix well.
• As a final step sprinkle some coconut oil and curry leaves. Mix well and serve.

EASY AVIYAL RECIPE: HOW TO MAKE AVIAL AT HOME

Steps:

• Aviyal recipe is a healthy mix of vegetables cooked to perfection with some mild spices. To prepare this easy vegetable recipe, take a grinding jar and add red pepper powder, coconut and green chillies. Also, add cumin seeds and 4-5 tbsp water. Grind together till it becomes a smooth paste, add more water if it's too thick.
• To make the veggies adulterant-free, soak them in a vessel with lukewarm water with a small pinch of turmeric and salt for 30 minutes. Then, wash the unpeeled vegetables in running water and cut them into thin slices in a large bowl. Now take a shallow pan and heat it on a medium flame.
• Pour remaining water in pan and heat till water boils. Then add sliced vegetables in water and add turmeric powder. Sprinkle some salt and mix the ingredients well. Once, the vegetables are tender and nicely cooked, add the previously made paste and mix it well with vegetables. Cover the pan with a lid.
• Cook for another minute, till the vegetables completely absorb the coconut masala paste. Then add yoghurt and toss the vegetables well. Cook for another minute to incorporate the ingredients well. Garnish with coconut oil and curry leaves. Serve immediately.

AVIAL RECIPE | AVIYAL RECIPE | HOW TO MAKE UDUPI STYLE AVIYAL RECIPE

Steps:

• firstly, in a small blender take, coconut, jeera and green chili.
• also add water and blend to smooth paste. keep aside.
• in a large kadai cook potatoes with salt and water.
• further add mixed vegetables of your choice.
• add curry leaves, turmeric and mix well.
• cover and cook the veggies for 7 minutes or till they are cooked well.
• add prepared coconut masala and boil for 5 minutes.
• turn off the flame and add half cup of sour curd.
• meanwhile, prepare tempering by heating oil.
• add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
• further, pour the tempering onto the avial and mix well.
• finally, serve, avial / aviyal along with plain rice or shamige.

AVIAL - KERALA MIXED VEGETABLE CURRY WITH COCONUT AND YOGURT

Steps:

• Cover and cook the vegetables in the water with the turmeric powder, till soft. Check the drumstick to see if it is soft, if so all other vegetables should be cooked. Drumstick takes the longest to cook. Add salt to this once the vegetables are cooked.
• Grind together the coconut, cumin, green chillies and yogurt to a fine paste.
• Add this paste to the cooked vegetables.
• Garnish/season with the coconut oil and curry leaves.