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.
Ivy gourd – 250gms.
Brinjal – 1
Snake gourd -1
Raw banana -1
Yam -250 gms.
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.
- Cut all the above-mentioned vegetables in a matchstick manner(slightly big pieces).
- 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.
- 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.
- When veggies are cooked add this coconut paste along with buttermilk. Mix nicely.
- 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.
- Once it starts boiling, switch off the gas and delicious avial is ready to serve.
- You can enjoy this Avial with rice, roti or neer dosa.
NOTE: To look at the recipe of neer dosa, check out this link.