By Niveditha Kalyanaraman
September 9th, 2023
Image Credit: Unsplash
Aviyal is an amalgamation of vegetables and spices. Originally from Kerala and Tamil Nadu, this dish is believed to have been invented by Bhima, one of the five Pandavas from Mahabharata. Aviyal is often served with rice, other fried vegetables and rasam and sambhar. It's a staple dish added to every wedding menu of South India. Here's the recipe for Aviyal.
1 cup cucumber 1 cup carrot 1/2 cup pumpkin 1/2 cup green unripe bananas 3 cup water 1/2 teaspoon powdered turmeric 1/2 teaspoon red chilli powder 1 cup coconut 4 green chilli 2 pinches cumin seeds 1/2 cup beaten yoghurt (curd) 2 tablespoon coconut oil salt as required 10 curry leaves
Grind red pepper powder, coconut, green chillies, cumin seeds and water. Grind till it becomes a smooth paste, add more water if it’s too thick.
Soak vegetables in a vessel with lukewarm water with a small pinch of turmeric and salt for 30 minutes. Wash the unpeeled vegetables in running water and cut them into thin slices in a large bowl. Heat a pan on a medium flame.
Image Credit: Unsplash
Pour remaining water in the pan and heat till water boils. Add sliced vegetables to it and add turmeric powder. Sprinkle some salt and mix the ingredients well. Once, the vegetables are tender and nicely cooked, add the previously made paste and mix it well with vegetables. Cover the pan with a lid.
Cook for another minute, till the vegetables completely absorb the coconut masala paste. Then add yoghurt and toss the vegetables well. Cook for another minute to incorporate the ingredients well.
Garnish with coconut oil and curry leaves. Serve immediately.
You can use any vegetables you like. Try to use fresh curd.