Aviyal Recipe | How To Make Vegetable Aviyal | South Indian Veg Gravy For Rice | Curry Using Coconut Oil | Avial Appam Recipe | Gravy Using Curd | Buttermilk Curry Recipe | Kerala Style Veg Gravy For Rice | Veg Kurma Kerala Style | Veg Stew Kerala Style | 13 Vegetables Kerala Dish | Pumpkin Gravy Recipe | Avial kootu Recipe | Raw Banana Curry South Indian Style | Healthy Indian Vegetarian Recipes | Rajshri Food
Learn how to make Avial at home with our Chef Varun
Avial Ingredients
Introduction
Avial Story
How To Boil Vegetables For Avial
1 Elephant Foot Yam ( peeled & cut into Batons)
1 cup Drum Sticks
1 Carrot (cut into Batons)
1 cup Hot Water
Salt (as per taste)
Coconut Paste For Avial
1 cup Coconut (grated)
1 tsp Cumin Seeds
3 Green Chillies
1/2 tsp Turmeric Powder
How To Boil Vegetables For Avial
1 cup Raw Banana ( peeled & cut into Batons)
1/2 cup French Beans (put into Batons)
1 cup Ash Gourd ( peeled & cut into Batons)
1 cup Mangalore cucumber ( peeled & cut into Batons)
Hot Water
How To Make Avial
Salt ( as required)
1 cup Curd (beaten)
2 tbsp Coconut Oil
12-15 Curry Leaves
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About Aviyal
Avial (Malayalam: wikt:അവിയല്, pronounced [aʋijal]) is an Indian dish with origins in the Kerala region, although it is equally popular in Tamil Nadu and Udupi. It is a thick mixture of 13 vegetables commonly found in the western ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Main meal (Oonu in Malayalam).
Central Travancore has a slightly different variety of avial with its thin gravy whereas the classical avial is thick.
Generally, only crisp vegetables are used in avial. Vegetables commonly used in avial are elephant foot yam, plantain, ash pumpkin, carrots, beans, egg plants, cucumber, drum stick pods, snake gourd and Broad Bean, etc. are the recent introduction, while the north Kerala Avial includes bitter gourd also and in the Kollam region of Kerala tomato is added among other vegetables. Some people prefer to skip curd or substitute it with raw mango or tamarind pulp. This dish can be made into a gravy or be made into a semi-solid side dish. It is generally eaten with rice. The word “avial” is also used to denote ‘boiled’ or ‘cooked in water’ — this sense being derived from the way the dish is made. |
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