Avial or Aviyal recipe Tamil nadu version – Mixed vegetables, cooked in coconut based gravy and mixed with yoghurt/ curd and flavored with coconut oil and curry leaves.
I rarely make aviyal, and there are two reasons for that…One is mostly because of the veggies, the next reason is I forget 😉
But I love the flavor of the dish! Mostly I make this as an accompaniment for rice along with vatral kuzhambu or kara kuzhambu or puli kuzhambu.
I have never made this with Adai, which is the most famous combo! But I don’t know, we are not much fascinated about that combination.
Any ways this recipe I simply followed from the cookbook my mom gave me. Came out nice!
Vj and me both of us love aviyal in a particular way. For both of us, the texture of the veggies is very important.
We don’t like the veggies getting mashed, and we love our any kootu with the veggis not mashed too much.
Especially Vj enjoys the texture very much along with the taste 🙂 So here’s the recipe for the aviyal I made.
And I am disclaiming this is not the aviyal recipe from Kerala… But a Tamil version that we make in our home. I assure you a great flavorful recipe 🙂
Avial recipe Tamil Nadu style
- 2 cups Mixed veggies see procedure for details
- ¼ cup Curd whisked smoothly
- 1 sprig Curry leaves
- 1 tablespoon Coconut Oil
- 2 Green chilli slit
- Salt – As needed
- ¼ cup Coconut
- 2 Green chilli
- ¾ teaspoon Cumin seeds
- ½ teaspoon Rice four
- 1 teaspoon Coconut oil
- ½ teaspoon Mustard
- 1 sprig Curry leaves
- I used these vegetables for avial: drumstick, cluster beans, broad beans, beans, snake gourd, carrot, potato and plantain.
- Cut them into long strips kind of pieces.
- I boiled the first 4 vegetables above first, along with curry leaves.
- After that vegetables are half done, added rest of the other.
- I added plantain lastly as it takes less time to get cooked.
- You can pressure cook all the veggies together too for just two whistles with very little water.
- While the veggies get cooked, grind coconut, green chillies and rice flour with cumin seeds, little water, to a coarse paste.
- And add this coconut mixture to the cooked vegetables
- Let it come to boil. Remove from fire.
- Then add the well beaten curd.
- Mix in the curd and temper the aviyal with coconut oil, mustard and curry leaves.
- Finally add coconut oil raw as garnish.
- Ash gourd / poosanikkai / Vellai posani is also added in avial. You can make avial with simply carrot, beans, potato, drumstick, ash gourd alone too.
- Adding more plantain/ vazhakkai makes the avial dark in colour.
- You can use water washed out from rice (arisi mandi) for cooking veggies.
- Add mango in avial towards end and skip curd for a vegan version of aviyal.
Step by step photos
1. I used the veggies drumstick, cluster beans, broad beans, beans, snake gourd, carrot, potato and plantain.
2. Cut them into long strips kind of pieces
3. I first boiled the veggies in purple font above first, along with curry leaves and after those veggies are half done, then added rest of the other.
4. I added plantain lastly as it takes less time to get cooked. You can pressure cook all the veggies together too for just two whistles with very little water.
5. While the veggies get cooked, grind the coconut, green chillies and rice flour with jeera, little water, to grind coarsely.
6. And add this mixture to the cooked veggies.
7. Let it come to boil. Remove from fire. And add the well beaten curd.
8. Mix in the curd and temper the aviyal with coconut oil and curry leaves.(mustard if desired). Mix raw coconut oil, 2 teaspoon for extra flavor!
One more veggie I didn’t add was ash gourd since I didn’t had stock and its one of the considered veggie for aviyal. Serve as accompaniment for rice or Adai.