Kerala Aviyal recipe | Avial is a popular dish in Tamil Nadu and Kerala. Avial is a must-one on the Onam Sadhya menu. I have already posted the Tamilnadu-style aviyal, we usually make at home. I wanted to learn about the Kerala Aviyal and finally got the perfect recipe from my mami’s sister Viji. As I mentioned in my kurukku kalan post, she is lovely and answered all my silly doubts with a smile. We all loved this Kerala-style aviyal. I just enjoyed it with plain rice and papad. Try out this Kerala-style Aviyal and let me know how it turned out. Check out my collection of Onam sadhya recipes.
Kerala Aviyal recipe
Traditional kerala aviyal recipe, onam Sadhya recipe
- 5 cups Mixed vegetables Carrot, yam, Raw banana,drumstick, potato, cucumber, white pumpkin,beans and snake gourd
- ¼ cup thick curd
- 3 tbsp coconut oil
- 2 slit green chili
- 3 tsp coconut oil
- Salt as needed
- ½ tsp turmeric powder
- Curry leaves few
- 1 cup water
To grind
- ½ cup coconut
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 2 green chili
- Few curry leaves
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Chop the veggies lengthwise.
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In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one.
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Add 1/2 tsp turmeric powder and salt.
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Add 1 cup of water and cover this.
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Cover this and let it cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
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Cover this again and cook. Mix in between.
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Grind the coconut, 2 green chili, jeera, red chili powder, and 1/2 tsp turmeric powder into a coarse paste.
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Once the veggies are cooked, add this coconut paste to it.
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Do not cook the veggies till mushy. It should be cooked but should retain its shape.
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Mix well.
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Whisk the yogurt and add it to the veggies.
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Mix well and switch off the flame.
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Add 3 tbsp coconut oil and fresh curry leaves.
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Kerala Aviyal is ready to serve.
2. My mom always adds curd to aviyal just before serving, so that you can avoid getting the sour taste.
3. Do not grind the coconut mixture into a fine paste. Just pulse it twice and add.
4. You can add raw mango too, if adding skip the yogurt.
5. Kerala Aviyal pairs well with any South Indian meal and is one of the star item on Onam sadhya menu
Method with step wise pictures:
- Chop the veggies lengthwise.
- In a wide pan add 2 tsp of oil. Slit 2 green chili and layer the vegetables one by one.
- Add 1/2 tsp turmeric powder and salt.
- Add 3/4 cup of water and cover this.
- Cover this and let it cook in a low flame. Once the steam starts coming out, open the lid and mix it well.
- Cover this again and cook. Mix in between.
- Grind the coconut, 2 green chili, jeera, red chili powder, and 1/2 tsp turmeric powder into a coarse paste.
- Once the veggies are cooked, add this coconut paste to it.
- Do not cook the veggies till mushy. It should be cooked but should retain its shape.
- Mix well.
- Whisk the yogurt and add it to the veggies.
- Mix well and switch off the flame.
- Add 3 tbsp coconut oil and fresh curry leaves.
- Kerala Aviyal is ready to serve.
Notes:
- Do not use sour curd, use fresh thick curds.
- My mom always adds curd to aviyal just before serving, so that you can avoid getting the sour taste.
- Do not grind the coconut mixture into a fine paste. Just pulse it twice and add.
- You can add raw mango too, if adding skip the yogurt.
- Kerala Aviyal pairs well with any South Indian meal and is one of the star items on Onam sadhya menuÂ