Avial recipe- (Tamil Brahmin style)

Aviyal is a simple and delicious dish prepared with mixed vegetables and curd/yogurt. It is very easy to prepare and goes well with rice and adai. Learn how to prepare Aviyal (Tamil Brahmin style) by following this easy Aviyal recipe.

How to make Avial-aviyal

Prep time- under 20 mins
Cook time - under 15 mins
Serves -4-5

Ingredients required

Curd - 1 1/4 -1 1/2 cup (whisk it well)
Turmeric Powder - a pinch
Salt as required

Vegetables required

White Pumpkin -1 - 1 1/4 cup (cut pieces)
Carrot- 1
Beans- 6-7
Raw Plantain -1 medium size (vazhaikkai)
Potato-1 medium size
Chow-chow-1 cup chopped
Brinjal-1
Colocasia- 2 (Arbi/seppan kilangu)(optional)
Drumstick-1 (optional)
Yam (senai)- 1/4 cup chopped
Cluster beans - 6-7

Total vegetables should be around 4 cups

Note - If you do not have some of the vegetables mentioned above, it does not matter. But you need beans, carrot, ash gourd (white pumpkin) plantain and potato.

For Grinding

Grated Coconut -1/2 cup
Green chillies -4-5
Jeera / cumin seeds- 1 tsp
Rice flour -1/2 tsp (used for thickening)

Grind the ingredients given under "for grinding" to a smooth paste and keep it ready.

For Seasoning

Coconut oil - 2 tsp
Curry leaves -little

Preparation 

Wash and cut all the vegetables into cubes. (the pieces should be a little big)

Cook white pumpkin in a little water with salt until soft and keep it aside.

Boil water and cook plantain separately. Then drain the excess water.(These veggies are cooked separately as they will become mushy if pressure cooked)

Pressure cook colocasia, peel the skin, cut it into half and keep it aside.

Method

Pressure cook all the other vegetables with just enough water adding turmeric powder and salt required. Do not overcook.(2 whistles are enough). If there is water in the cooked vegetables, strain it and use it to grind the coconut mixture. 

Then add the cooked pumpkin, plantain and colocasia to the pressure cooked vegetables after draining the water.

Mix the ground paste with curd nicely.

Mix the curd (with the ground paste of coconut +jeera+green chilli + rice flour) to the boiled vegetables, add salt needed and cook for 3-4 minutes in medium flame. Switch off the flame.

Heat 2 tsp of coconut oil, add curry leaves, saute for a second and pour it over the aviyal. Garnish with coriander leaves.Tasty South Indian (Tamil style) aviyal is ready to be served.

Aviyal goes well with adai and vathal kuzhambu 

Note - You can cook colocasia by keep it in a small cup along with the vegetables.

Aviyal will taste great if the curd is a little sour.