Avial (or Aviyal) is a very popular South Indian dish made with mixed vegetables, curd and coconut. Popular in Tamil Nadu and Kerala, it is a must have during festivals, special occasions and marriages. Avial is made either as a gravy or as a dry dish. The Kerala style uses green chillies for the masala paste and hence it is white in colour (also known as White Aviyal). Whereas in Tamil Nadu, red chillies are commonly used so it is in a red/orange colour.
Aviyal is a popular dish in the Tamil Brahmin cuisine.
- 100 g White Pumpkin (Ash Gourd)
- 100 g Yellow Pumpkin
- 100 g French Beans
- 100 g Cluster Beans (Avarakkai)
- 100 g Carrot
- 2 Potato
- 2 Brinjal
- 1 Drumstick
- 1/4 cup Green Peas
- handful Curry Leaves chopped
- 2 1/2 cups Curd
- 1 tbsp Coconut Oil
- Salt as per taste
Grind to a Paste:
- 3/4 Coconut grated
- 3 tsp Cumin Seeds
- 8 Green Chillies (or Red Chillies)
- Wash, peel and cut the vegetables into small pieces.
- Add water to a large pan and place over medium flame.
- Add the carrots, beans, drumstick, potato and simmer for 5 to 10 minutes or until half cooked.
- Add all the other vegetables (pumpkins, brinjal, peas).
- Sprinkle some salt and stir well.
- When all the vegetables are cooked, approximately 15 to 20 minutes, add the curd.
- Simmer for a minute and add the ground paste.
- Stir well and cook for few minutes or until the water has almost been absorbed.
- Add coconut oil and curry leaves.
- Mix again and remove.
- Serve with rice.
- Ensure the avial is not too watery or too dry.
- In some places, Yam, Snake Gourd and Raw Bananas are also added.