Aviyal Recipe | Avial Recipe

Aviyal, a mixed vegetable stew is a traditional dish in Tamil Nadu.  It is rich in vegetables and coconut, a great way to consume more vegetable as part of our regular diet. Aviyal is one of the key dish served in south Indian festival lunch menu. Aviyal is a great accompaniment to the lunch and also for  Adai, a lentil based thick crepe and also for Coconut rice. We can use any available of your choice / left over vegetables in our fridge to make vegetable to Aviyal. For Aviyal we generally use curd for the light tangy flavor but in Kerala and Souther Tamilnadu, tamarind is also used instead of curd. They call it as Puli Aviyal and the recipe is already published.

Tips for making Aviyal Recipe | Avial Recipe:

• Stiff veggies like drumstick, chow chow needs more time to cook than cucumber or pumpkin. So first cook all the stiff vegetable till they are 90% cooked.
• Once the stiff vegetables are cooked completely, then add the other veggies which gets cooked quickly. Those soft veggies are rich in water content, and gets cooked easily. If we add those veggies with stiff vegetables, they become mushy and loose their shape.
• Add generous amount of coconut while grinding as we need rich flavor of coconut.
• There is no tempering for Aviyal. We just need to season with coconut oil and curry leaves.

You may also want to try:

1. Keerai Aviya Kuzhambu
2. Arachuvita Sambar
3. Tomato Rasam
4. Coconut Rice

Recipe Card for Aviyal Recipe | Avial Recipe:

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Aviyal Recipe | Avial Recipe

Course: Kootu varieties (Stew), Poriyal Varieties (South Indian Curries)

Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Equipments Needed

• Mixer Grinder
• Heavy Bottomed Pan

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 110kcal

Author: Sowmya Venkatachalam

Aviyal is a mixed vegetable stew thats rich in vegetables along with coconut. It is a very good accompaniment for south Indian lunch. It's also can be served as an accompaniment with Adai, which is one of the popular combo in Tamil Nadu.

Print Recipe

Ingredients

• ▢ 1 Carrot peeled, sliced to 1" thickness
• ▢ 4-5 Pieces Drumstick cut into 2-3" length
• ▢ ½ Chayote Squash (Chow Chow) peeled, sliced to 1/2" thickness
• ▢ ½ Cucumber peeled, sliced to 1" thickness
• ▢ 1 Raw Banana peeled, sliced to 1" thickness
• ▢ 1 Potato peeled, sliced to 1" thickness
• ▢ 100 gms Ashgourd (White Pumpkin) peeled, sliced to 1" thickness
• ▢ 100 gms Yellow Pumpkin peeled, sliced to 1" thickness
• ▢ 1 Brinjal sliced to 1" thickness
• ▢ 1½ tsp Salt Adjust As needed
• ▢ 1 tbsp Coconut Oil
• ▢ Few Curry leaves
• ▢ ½ tsp Turmeric Powder
• ▢ ⅓ Cup Curd (Plain Yogurt)

For Grinding

• ▢ ½ Cup Grated Coconut
• ▢ 1 tsp Cumin Seeds
• ▢ 3 Green Chili

Instructions 

Grinding Process

• ▢
  Take coconut, green chili, salt in a mixer jar.
• ▢
  Grind it to a smooth paste by adding 2 tablespoon of water. Set this aside.

Cooking Vegetables

• ▢
  Take the drumstick, potato, raw banana, chow chow, carrot in a heavy bottomed pan.
• ▢
  Add turmeric powder and 1 cup of water. Cover and cook the vegetables till they are almost cooked.
• ▢
  Once the veggies are 90% cooked, add the rest of the vegetables like cucumber, white pumpkin, yellow pumpkin and brinjal. These vegetables are rich in water content and they cook faster. So we need to add it after the stiff vegetables are almost cooked.

Add the ground paste and curd

• ▢
  Once all the veggies are cooked and becomes soft, add the ground coconut paste and give a gentle mix.
• ▢
  Add curd now and give a mix. Finally add coconut oil, curry leaves and mix gently.
• ▢
  Aviyal is now ready! Relish with Sambar rice / Rasam or Adai!

Nutritional Info

Nutrition Facts

Aviyal Recipe | Avial Recipe

Amount Per Serving (0.333 Cup)

Calories 110 Calories from Fat 72

% Daily Value*

Fat 8g12%

Carbohydrates 8g3%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS WITH STEP BY STEP PICTURES:

GRINDING PROCESS

• Take coconut, green chili, salt in a mixer jar.

• Grind it to a smooth paste by adding 2 tablespoon of water. Set this aside.

COOKING VEGETABLES

• Take the drumstick, potato, raw banana, chow chow, carrot in a heavy bottomed pan. Add turmeric powder and 1 cup of water. Cover and cook the vegetables till they are almost cooked.

• Once the veggies are 90% cooked, add the rest of the vegetables like cucumber, white pumpkin, yellow pumpkin and brinjal. These vegetables are rich in water content and they cook faster. So we need to add it after the stiff vegetables are almost cooked.

• Also add salt and allow the rest of  the veggies to cook till soft but not mushy.

FINISHING AVIYAL

• Once all the veggies are cooked and becomes soft, add the ground coconut paste and give a gentle mix.

• Add curd now and give a mix. Finally add coconut oil, curry leaves and mix gently.

• Aviyal is now ready! Relish with Sambar rice or Rasam or Adai!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!