Aviyal is an inevitable part of Kerala sadya and every malayali loves it. This is a very healthy side dish as it includes a variety of vegetables.
- Ash guard(kumbalam)/Vellari, yam(chena), Raw banana(ethakkaaya),carrot, long beans(achinga payar),drumstick(muringakkaya) – Cut the vegtables into lengthwise pieces(2 inch length, 1/4 inch thickness) around 3 cups.
- Split green chilly – 4-5
- Salt – as required
- Chilly powder (optional) – 1/2 tspn
- Turmeric powder – 1/4 tspn
- Tamarind – Gooseberry sized
- Coconut oil – 1 tbspn
- Scrapped cococnt – 1 cup
- Cumin seeds – 1/4 tspn
- Shallots(optional) – 2
- Curry leaves – 3-4 leaves
- Turmeric powder – a pinch
- Grind together coconut along with all other ingredients mentioned for grinding. Just grind for half a minute an crush all the ingredients.
- Dip the tamarind in 1/4 cup water.
- Cook the vegetables with the split green chillies, turmeric powder, chilly powder and salt adding one cup water. Once it starts boiling reduce the flame and cover with lid.
- Once the vegetables are 3/4th done add the tamarind extract and continue cooking at a medium low flame.
- When the water content has almost evaporated , add the ground mixture of coconut,cumin seeds, shallots, curry leaves and turmeric powder and mix well. Take care not to break the cooked vegetables pieces while mixing. Cook till the vegetables are done and the raw smell of coconut is gone.
- Switch off the flame, add fresh coconut oil and curry leaves. Mix well. Cover with lid and keep for five minutes. Serve hot with rice.
- Cooking the vegetables in a claypot(manchatti) and covering the pot with a plantain leaf(vazhayila) imparts an authentic flavour to the aviyal.
- If you want the sourness of yogurt in your aviyal, you can add a tablespoon of yogurt at the end and mix well.