Aviyal

Aviyal is a beloved dish from South India, especially popular in Kerala and Tamil Nadu. This vibrant and nutritious dish holds a special place in festive and everyday meals. It is a must-have in the grand feast known as “Sadya,” especially during the festival of Onam in Kerala. It’s a colourful mix of vegetables cooked with coconut and yoghurt/tamarind, seasoned with curry leaves and coconut oil. This simple yet flavorful curry is a staple in festive meals and everyday dining. Aviyal is easy to make and packed with nutrients, making it a favourite in many households. Whether you’re new to South Indian cuisine or a seasoned foodie, Aviyal is a must-try dish that brings a taste of tradition and comfort to your table.

Yoghurt or tamarind

The preparation of Aviyal varies slightly from region to region and even from family to family. Some prefer the vegetables to be just tender, while others like them a bit mushy. The dish can be made with yoghurt or tamarind, adding a creamy or tangy twist to the flavour. Some people add yoghurt to give it a creamy texture and a mild tangy flavour, while others prefer using tamarind for a different kind of tanginess. Both versions are delicious, and you can choose either based on your taste. To add yoghurt read the instructions on the notes.

If you prefer a creamy and mildly tangy Aviyal, add yoghurt. For a sharper tang, use tamarind. Either way, Aviyal remains a delightful and nutritious dish that beautifully showcases the flavours of South Indian cuisine. Despite these variations, the essence of Aviyal remains the same—a delightful medley of vegetables cooked to perfection with coconut and spices, celebrating the simplicity and richness of South Indian cuisine.

Aviyal vegetables

Aviyal typically includes a variety of vegetables, often those that are easily available and commonly used in South Indian cooking. Here are some of the vegetables that are traditionally used in Aviyal:

Carrot, Beans (French beans), Potato, Yam (Suran or Elephant foot yam), Raw Banana (Plantain), Drumstick (Moringa pods), Snake Gourd (Padavalanga), White Pumpkin (Ash Gourd), Cucumber (preferably a variety used for cooking), Green brinjal, Pumpkin, Brinjal (Eggplant), Green Mango (for a tangy flavour, optional).

Green brinjal, also known as green eggplant, is a versatile and nutritious vegetable commonly used in various cuisines, including Indian, Thai, and Mediterranean. It has a slightly different flavour and texture compared to its purple counterpart, often described as milder and more tender. In Aviyal, a special type of green chilli called “Pacha Mulaku” or “Pacha Thakkali” (green tomato) is traditionally used. These chillies are mild in heat compared to regular green chillies and add a unique flavour to the dish without overpowering it. They are often chopped and added along with the vegetables.

You can mix and match these vegetables based on what you have on hand and your personal preferences. The key is to use a good variety to give the Aviyal its characteristic texture and flavour.

Aviyal

Print Recipe

Aviyal, or Avial, is a popular and traditional dish from the Indian states of Kerala and Tamil Nadu. It's a vegetable stir fry made with a mixture of different vegetables, coconut, and seasoned with coconut oil and curry leaves. It's a key component in a traditional Kerala Sadya (feast) and is often served with rice.

Course Side Dish

Cuisine Indian

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4

Author sumisculinarynotes

Ingredients

• Mixed Vegetables Half carrot, 1 raw banana, ½ snack gourd, 4 special green chillies, ½ cucumber, 4-5 cluster beans,1 brinjal, 1 green brinjal, or vegetables of your choice cut into julienne
• 1 cup grated coconut
• 2-3 green chilies
• 1 tsp cumin seeds
• 3-4 cloves of garlic
• ½ tsp turmeric powder
• 2 tbsp coconut oil
• A few curry leaves
• Small lemon-sized tamarind
• Salt to taste

Instructions

• Soak the tamarind in ¼ cup of water and set it aside for 15 minutes. Alternatively, you can also use tamarind paste.
• Heat coconut oil, add mustard seeds, and a few curry leaves in a large pot, and let them splutter.
• Add the mixed vegetables, turmeric powder, salt, and tamarind water to the vegetables.
• Cover and cook the vegetables until they are just tender or let them become a little mushy, depending on your preference.
• Pulse the grated coconut, green chillies, garlic, and cumin seeds into a coarse paste. Do not add water.
• Add the coconut paste to the cooked vegetables and mix well.
• Cook on low heat for a few minutes, allowing the flavours to blend.
• Pour I tbsp of coconut oil and some fresh curry leaves over the Aviyal and mix well.
• Serve hot with steamed rice or as part of a larger meal.

Notes

To add Yogurt: In a bowl, whisk the yoghurt until it is smooth and creamy. This helps in preventing curdling when added to the hot vegetables.

Remove the pot from heat and let the mixture cool slightly (this is important to prevent the yoghurt from curdling). Stir in 1 cup of yoghurt/curd. Slowly add the whisked yoghurt to the pot, stirring continuously to incorporate it well with the vegetables. Mix well. Turn the heat to low and gently heat the mixture, stirring occasionally. Do not let it boil, as boiling can cause the yoghurt to curdle.

Use yoghurt that is just starting to turn slightly sour. This slight sourness will enhance the flavours without making the dish overly tangy. If your yoghurt is very fresh and lacks any tang, you might miss the characteristic flavour of aviyal. In this case, you can leave the yoghurt out at room temperature for a few hours to let it develop a slight tang before using it. Always taste the yoghurt before adding it to the aviyal to gauge its sourness level. Adjust the amount of yoghurt based on its sourness. If it’s quite tangy, use a little less; if it’s mildly sour, you can use the full amount. If the yoghurt is very sour, you can mix it with an equal part of fresh yoghurt to mellow the tanginess.

Julienne cut: Julienne cutting is slicing vegetables into thin, matchstick-like strips. For aviyal, a traditional South Indian dish, the vegetables are usually cut into uniform, thin strips to ensure even cooking and a consistent texture.

You can vary the vegetables according to your preference and availability.