Name: Aviyal | Avial | How To Make Aviyal At Home With Video
Prep time: 20 min
Total time: 20 min
Ingredients: 250 g Cucumber (Vellarika); 250 g Snake gourd (Padavalanga); 50 g Long runner beans (Achinga/Payar); 3 nos. Drumsticks (Muringakkai); 250 g Elephant yam (Chena); 2 nos. Carrots; 100 g Raw banana (Cut into 1” pieces and put them in water to remove the serum, Paccha Ethakkai); ½ tsp Turmeric powder; 1 tsp Chilly powder; Salt (As reqd); Curry leaves (Few); ¼ cup Sour Curd; or; 100 g Raw mango; 1 no. Coconut; 50 g Green chillies; 5 nos. Cumin seeds; 6 nos. Small onions (Kunjulli); 4 tbsp Coconut oil

Aviyal | Avial | How to Make Aviyal at Home With Video

A South Indian Delicacy: Aviyal (Avial)

Discover the vibrant flavors of Aviyal, a traditional South Indian dish celebrated for its rich history and diverse ingredients. Whether you’re a culinary enthusiast or simply eager to explore new flavors, the dish promises a delightful journey for your taste buds.

The Heritage of Aviyal

The dish holds deep roots in South Indian culinary tradition, particularly associated with the states of Kerala and Tamil Nadu. Legend has it that this dish originated in the kitchen of Bhima, one of the Pandava brothers from the Hindu epic Mahabharata. Its name, ‘Aviyal’, is believed to have been derived from the Tamil word ‘avi’, meaning ‘boiling’ or ‘cooking’. Over the centuries, Aviyal has evolved into a quintessential part of festive meals and everyday dining across the region.

Key Ingredients

One of the most captivating aspects of the dish is its diverse range of ingredients. A typical dish features an assortment of fresh vegetables, each contributing its unique flavor and texture. From crunchy beans and carrots to creamy plantains and yam, the medley of vegetables in Aviyal showcases the abundance of South Indian agriculture. Grated coconut and a hint of coconut oil are essential for creating the dish’s signature creamy texture and nutty undertones. Seasonings like turmeric, green chilies, and curry leaves add layers of aromatic complexity to the dish.

The Art of Making Aviyal

While the recipe varies from one household to another, certain principles remain constant. The vegetables are sliced into uniform pieces and lightly steamed until tender yet retaining a delightful crunch. The coconut-based paste, made by grinding fresh coconut with cumin seeds and green chilies, forms the heart of Aviyal’s flavor profile. This paste is gently folded into the cooked vegetables along with yogurt, imparting a luscious creaminess to the dish.

Health Benefits and Nutritional Value

Beyond its tantalizing taste, the dish boasts an array of health benefits. Packed with vitamins, minerals, and dietary fiber from the assortment of vegetables, Aviyal is a nutritious addition to any meal. Coconut oil, a prominent ingredient in Aviyal, offers healthy fats that contribute to overall well-being.

A Feast for the Senses

Aviyal transcends its role as a dish, it embodies the essence of South Indian culinary artistry. With its vibrant colors, complex flavors, and historical significance, the dish invites you to embark on a sensory adventure. Whether enjoyed with steaming rice or crispy dosas, the dish promises a feast for both the palate and the soul.

Conclusion

Aviyal epitomizes the culinary heritage of South India, blending tradition with innovation in every bite. Whether shared during festive gatherings or savored as a comforting meal, Aviyal remains a testament to the timeless appeal of regional cuisine. Embrace the spirit of Aviyal and discover why this dish continues to captivate hearts and palates around the world.

Aviyal | Avial | How To Make Aviyal At Home With Video

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Prep Time 20

Total Time 20

Course Side Dish

Cuisine Kerala

Servings people

Ingredients

250 g Cucumber Vellarika
250 g Snake gourd Padavalanga
50 g Long runner beans Achinga/Payar
3 nos. Drumsticks Muringakkai
250 g Elephant yam Chena
2 nos. Carrots
100 g Raw banana Cut into 1” pieces and put them in water to remove the serum, Paccha Ethakkai
½ tsp Turmeric powder
1 tsp Chilly powder
Salt As reqd
Curry leaves Few
¼ cup Sour Curd
or
100 g Raw mango
1 no. Coconut
50 g Green chillies
5 nos. Cumin seeds
6 nos. Small onions Kunjulli
4 tbsp Coconut oil

Instructions

For preparing Aviyal, first cut all the vegetables in the same length.
Place them along with turmeric powder, chilly powder, salt and sufficient water in a vessel and keep it on fire.
:- Do not add too much water as it might overcook the vegetables and also might take too much time to become dry. Cover and allow it to cook. When the vegetables are cooked, add the raw mango pieces and cook in the vessel keeping it open.
Take the ingredients to be ground in the mixer.
Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
When the mango pieces too are cooked and the water starts to evaporate, add the coconut mixture and mix well.
:- If you are using curd, add it along with the coconut mixture.
Allow all the water to get evaporated.
When done, add the coconut oil and curry leaves and mix well.
Remove Aviyal from flame and cover the vessel with a lid.
Relish Aviyal with hot rice for noon-day meals.