Meena's Taste Mantra

Aviyal - Authentic Kerala Style Veggies in Coconut gravy - A festive recipe

Aviyal is a traditional Kerala Cuisine and Amma makes it the exact manner in which Ammamma used to make! Amma fondly remembers that she learnt how to cut the vegetables for Aviyal from her father. Grandpa was a stickler for perfection and he used to cut the vegetables in a particular manner and Amma was the only one who used to pass his test! For Grandpa the veggies too must have been cut precisely and not just chopped!

This time I cut the vegetables with Amma's guidance and she was pretty pleased at the outcome. I got the certificate that Grandpa would have been proud at the similar length and size of each vegetable! It was interesting to make Aviyal with Amma as she was narrating her childhood memories as to how they used to cook. Amma says whenever they used to make Aviyal, Grandpa would bring atleast one small Bittergourd and add the same. The taste used to be even more delicious!

Appa had a great lunch today, as for a change it was the taste that he has grown up with. No experiments...just pure classic Aviyal! A generous helping of Aviyal along with steamed rice and crunchy papadams with every bite is a fantastic experience!

We rarely make Aviyal but for occasions as it is rich and even if you go about to make in less quantity, since there are many vegetables, it becomes too filling and we get to enjoy the same for atleast 3 to 4 days!

INGREDIENTS

200 gms Sennai | Suran | Yam

1 Raw Nendran Banana

1 Carrot

3 Murungakkai | Drumstick

200 gm Ash Gourd

1 tsp Haldi | Turmeric Powder

1 tsp Red Chilli Powder

Lemon size Imli | Tamarind's extract

1 1/2 tsp Salt | To taste

4 Sprigs Kadhi Patta | Curry Leaf

2 tsp Coconut Oil

For Masala Paste

1 tsp Jeera | Cumin Seeds

Half Fresh Coconut

4 Green Chilli

1 Sprig Kadhi Patta | Curry Leaf

METHOD

Preparing the Vegetables

Wash and peel ash gourd, carrot and nendran kela.
Wash and dry drumstick.
Remove the skin from suran.
Cut each of the vegetable to a uniform size - 1 " length wise. Once you have cut suran, wash it well in clean water.
The beauty of this recipe is in having uniformly cut vegetables.
Grate coconut and keep aside.

Preparing Masala Paste

Grind to a slightly coarse paste all the ingredients mentioned for. Do not add any water, If required, add 1 tblsp thick curd to enable grinding. The paste will not be smooth. It has to be a bit coarse. Keep aside the Masala Paste.

Preparing Aviyal

In a thick bottomed vessel, add all the cut vegetables, imli extract, haldi and red chilli powder. Keep the flame on low. Stir occasionally. You may also keep the same in pressure cooker for 2 whistles.
Once the vegetables are 3/4 th cooked, add salt. Mix well.
Add the Masala Paste after the vegetables are cooked and mix well. The consistency of Aviyal is thick. It should not be watery.
Stir fro 2 minutes.
Add curry leaves and coconut oil. mix well.
Switch off the gas.
Serve hot.

We enjoyed this awesome Aviyal along with Steamed Rice, Papadams.

Aviyal is a must in Onam Sadya. This is usually one of the elements in a SouthIndian wedding lunch menu.

Note:

a. Vegetables such as Cluster Beans, Longyard Beans, French Beans and Colocasia can also be added while making Aviyal.

We have used:

1. Everest Tikhalal Red Chilli Powder

2. Tata Salt Lite

3. Parachute Coconut Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.