There are a few wedding recipes that are a must-have and can be seen at every wedding. One such dish is Aviyal. Aviyal is a very famous Kerala dish, but it is now common at every Tamil wedding.
For the month-long April marathon’s first week theme, Traditional South Indian Wedding recipes , I am moving up to the actual wedding day recipe. For the past three days, I wrote about my favorite recipes that are made during the Maapilai Azhaippu/ Nitchyathartham.
Aviyal is a side dish that utilizes a lot of vegetables. I see it as a way to use up all the leftover vegetables in the house. Also, it is a very good recipe to make for the kids, as we can get many vegetables in their meals.
You can add more or fewer vegetables as you prefer. I am listing out all the vegetables I used, but feel free to use what your favorites are.
Preparation time - 15 mins Cooking time - 40 mins Difficulty level - easy
Ingredients to make Aviyal - (serves 6)
- Vegetables -
Potatoes - 1 (peeled and chopped lengthwise) Sweet potato - 1 (peeled and chopped lengthwise) Raw banana - 1 small ((peeled and chopped lengthwise) Carrot - 1 (peeled and chopped lengthwise) Yellow pumpkin - 1 cup (peeled and chopped lengthwise) White pumpkin or Chow chow (Chayote squash) - 1 cup (peeled and chopped lengthwise) Green peas - ½ cup Drumstick - 1 cup (cut lengthwise) Bell pepper - ½ cup (cut lengthwise) Beans - 15 (chopped)
- Turmeric powder - ½ teaspoon (optional)
- Rice flour - 2 tsp
- Salt - to taste
- Yogurt (beaten) - 2 cups
Grind together -
- Coconut - 1 cup
- Green chilies - 6
- Cumin seeds - 1 teaspoon (optional)
For seasoning -
- Coconut oil - 2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - a few
Procedure to make Aviyal -
- Chop all the vegetables and cook them in enough water. Add water to cover the vegetables and cook them on medium heat until the vegetables are ¾th done. If adding turmeric powder, add that too, and then boil. When the vegetables are ¾th done, add the salt and let them cook for a few more minutes. Make sure all the vegetables are cooked through but are not mushy.
- Grind all the ingredients listed and add this mixture to the cooked vegetables. Let it come to a boil. Mix the rice flour in about 4 tablespoon of water, and then add this to the aviyal. Let it boil again. The rice flour helps in thickening the aviyal.
- Temper the mustard seeds and curry leaves in coconut oil and add them to the aviyal.
- Just before serving, mix the Aviyal with beaten yogurt and mix well. When the climate is warm, we generally mix only the required amount at one time with yogurt. Since the yogurt could get sour when left out for a prolonged time, and also once the yogurt is added, it is not advisable to preheat it. So add yogurt to small quantities that would be used up in one go.
- Serve hot with Paruppu saadham (rice with dhal).
- Aviyal is also usually served with mixed rice varieties like Puliyodharai and coconut rice.
Similar Recipes
- Keerai Molagootal | Spinach Kootu | Keerai Kootu
- Kerala Style Poosinikkai Kootu Curry
- Podalangai Poricha Kuzhambu | Snake Gourd Stew
- Kadappa - Tanjore / Kumbakonam Special Kadapa for Idli and Dosai
Recipe
Equipment
- ▢ bowl
- ▢ spatula
- ▢ Kadai
Ingredients
Vegetables -
- ▢ 1 Potatoes peeled and chopped lengthwise
- ▢ 1 Sweet potato peeled and chopped lengthwise
- ▢ 1 small Raw banana (peeled and chopped lengthwise
- ▢ 1 Carrot peeled and chopped lengthwise
- ▢ 1 cup Yellow pumpkin peeled and chopped lengthwise
- ▢ 1 cup White pumpkin or Chow chow Chayote squash (peeled and chopped lengthwise)
- ▢ ½ cup Green peas
- ▢ 1 cup Drumstick cut lengthwise
- ▢ ½ cup Bell pepper cut lengthwise
- ▢ 15 Beans chopped
- ▢ ½ teaspoon Turmeric powder optional
- ▢ 2 teaspoon Rice flour
- ▢ to taste Salt
- ▢ 2 cups Yogurt beaten
Grind together -
- ▢ 1 cup Coconut
- ▢ 6 Green chilies
- ▢ 1 teaspoon Cumin seeds optional
For seasoning -
- ▢ 2 teaspoon Coconut oil
- ▢ 1 teaspoon Mustard seeds
- ▢ few Curry leaves
Instructions
- Chop all the vegetables and cook it enough water. Add water to cover the vegetables and cook it on medium heat until the vegetables are ¾th done. If adding turmeric powder, add that too and then boil. When the vegetables are ¾th done, add the salt and let it cook for few more minutes. Make sure all the vegetables are cooked through but are not mushy.
- Grind all the ingredients listed and add this mixture to the cooked vegetable. Let it come to a boil. Mix the rice flour in about 4 tablespoon of water and then add this to the aviyal. Let it boil again. The rice flour helps in thickening the aviyal.
- Temper the mustard seeds and curry leaves in coconut oil and add it to the aviyal.
- Just before serving, mix the Aviyal with beaten yogurt and mix well. When the climate is warm, we generally mix only the required amount at one time with yogurt. Since the yogurt could get sour when left out for a prolonged time and also once the yogurt is added it is not advisable to reheat it. So add yogurt to small quantities that would be used up in one go.
- Serve hot with Paruppu saadham (rice with dhal).
- Aviyal is also usually served with mixed rice varieties like Puliyodharai and coconut rice.
Nutrition
More Kootu
- Parangikai Paal Kootu | Tender Yellow Pumpkin Kootu
- Pavakkai Pitlai | Bitter gourd Pitlai
- Kathirikkai Gothsu | Eggplant Gothsu | Brinjal Gothsu
- Poosanikkai Mor Kootu / Ash Gourd Stew With Buttermilk
Aviyal / Mixed Vegetable Stew In Coconut Based Sauce
Equipment
- bowl
- spatula
- Kadai
Ingredients
Vegetables –
- 1 Potatoes peeled and chopped lengthwise
- 1 Sweet potato peeled and chopped lengthwise
- 1 small Raw banana (peeled and chopped lengthwise
- 1 Carrot peeled and chopped lengthwise
- 1 cup Yellow pumpkin peeled and chopped lengthwise
- 1 cup White pumpkin or Chow chow Chayote squash (peeled and chopped lengthwise)
- ½ cup Green peas
- 1 cup Drumstick cut lengthwise
- ½ cup Bell pepper cut lengthwise
- 15 Beans chopped
- ½ teaspoon Turmeric powder optional
- 2 teaspoon Rice flour
- to taste Salt
- 2 cups Yogurt beaten
Grind together –
- 1 cup Coconut
- 6 Green chilies
- 1 teaspoon Cumin seeds optional
For seasoning –
- 2 teaspoon Coconut oil
- 1 teaspoon Mustard seeds
- few Curry leaves
Instructions
- Chop all the vegetables and cook it enough water. Add water to cover the vegetables and cook it on medium heat until the vegetables are ¾th done. If adding turmeric powder, add that too and then boil. When the vegetables are ¾th done, add the salt and let it cook for few more minutes. Make sure all the vegetables are cooked through but are not mushy.
- Grind all the ingredients listed and add this mixture to the cooked vegetable. Let it come to a boil. Mix the rice flour in about 4 tablespoon of water and then add this to the aviyal. Let it boil again. The rice flour helps in thickening the aviyal.
- Temper the mustard seeds and curry leaves in coconut oil and add it to the aviyal.
- Just before serving, mix the Aviyal with beaten yogurt and mix well. When the climate is warm, we generally mix only the required amount at one time with yogurt. Since the yogurt could get sour when left out for a prolonged time and also once the yogurt is added it is not advisable to reheat it. So add yogurt to small quantities that would be used up in one go.
- Serve hot with Paruppu saadham (rice with dhal).
- Aviyal is also usually served with mixed rice varieties like Puliyodharai and coconut rice.
