Aviyal is an authentic stew of South Indian cuisine made with cooked vegetables and flavourful paste of coconut, green chillies and cumin seeds and finally mixed with curd. It is made in all South Indian homes and South Indian restaurants. It is an excellent side dish for variety rice especially puliodharai and also great combination for adai. Come, let’s see how to make this perfect and tasty recipe at home with easy method and step by step pictures.
Author: PRIYA SRINIVAS
Cuisine: South Indian
Preparation time: 10 minutes
Cooking time: 30 minutes
- Mixed vegetables- 3 cups
- Curd/ Yogurt/ Vegan Yogurt- 1/2 cup
- Salt- as required
- Coconut- 1/2 cup
- Green chilli- 3
- Cumin seeds- 1 tsp
- Rice flour- 1 tsp
- Coconut oil- 2 tsp
- Mustard- 1 tsp
- Curry leaves- 1 sprig
1. Preparation: Cut the vegetables into long strips and set aside. I used carrot, potato, beans, drum stick, sweet potato and plantain. (You can also add pumpkin, ashgourd or broad beans)
2. Add the vegetables to a pan and add 1.5 cups water to it and cook in medium flame until soft.
(NOTE: To save time, I pressure cooked the vegetables except plantain for 1 whistle in high flame and cooked plantain separately in microwave with little water for 7 minutes and mixed with the vegetables. You can follow any method)
3. Meanwhile, grind the items under “to grind” column into a fine paste by adding required water.
4. Remove the excess water from the vegetables (you can use it to make soup/ rasam) and add the ground paste along with the vegetables and bring to a boil.
5. Beat the curd well and set aside (otherwise, it will curdle when we add it to the vegetables). Add the curd to the vegetables mixture and switch off.
NOTE: I prefer the aviyal like a gravy so added more curd. If you like it more in a semi solid consistency, add 1/4 cup curd)
6. To temper: Heat 2 tsp coconut oil in a pan and add mustard seeds and allow to crackle. Add curry leaves to it and switch off. Add the tempering to the aviyal and serve with any spicy variety rice especially puliodharai/ adai.