Aviyal / Avial or Avilu

Aviyal is a mixed vegetable dish cooked in coconut gravy by adding some curd/yoghurt.  It is believed that Bhima, one of the Pandava’s, invented this dish, during their exile period. Avial is a must dish during Onam sadya.

Aviyal is one of the favorite dishes of my family. I learnt this particular recipe from my mom-in-law. This is how we do this recipe in our family.

Ingredients:

Ivy gourd – 250gms.

Brinjal – 1

Snake gourd -1

Raw banana -1

Yam -250 gms.

Ridge gourd-1

Yard long beans -250 gms.

Bitter gourd -1

Colored cucumber – 1

Raw mango-1 or Hog plum -4

Coconut grated- From one coconut.

Buttermilk – 1 cup

Coconut oil – 6 tsp.

Jeera/cumin -1 tsp.

Dry red chilli – 2

Green chilli -4 to 5

Red chilli powder – 1tsp.

Turmeric Powder – 1tsp.

Curry Leaves- 5 springs.

Salt

Procedure:

1. Cut all the above-mentioned vegetables in a matchstick manner(slightly big pieces).

2. Take all the vegetables and slit green chilies in a heavy bottomed vessel. To this add little red chilli powder, turmeric powder, salt and a little water and cook till the veggies are done.

3. In the meantime prepare coconut paste by adding grated coconut, jeera, dry red chilli in a mixer jar. Add little water, grind and keep it aside.
4. When veggies are cooked add this coconut paste along with buttermilk. Mix nicely.
5. To this mixture add lots of curry leaves and pour raw coconut oil. Press everything using the back of the ladle, close tightly using a plate and continue cooking till it boils nicely.

6. Once it starts boiling, switch off the gas and delicious avial is ready to serve.
7. You can enjoy this Avial with rice, roti or neer dosa.

NOTE: To look at the recipe of neer dosa, check out this link.