AVIYAL

     It is Onam Season - Onakkalam Varavayi!  A festive mood buzzes around in elation.  Childhood memories popping up along with the smells, colours and tastes of food. Athapookalam/Onapookalam a commemorative art which foretells the upcoming Onam and a hearty welcome given for the homecoming of legendary King Mahabali.  The 10-day lasting harvest festival starts on Atham, and Thiruvonam is the next big day of the celebration.  Rich Culture and tradition of GOD'S OWN COUNTRY - KERALA has made Onam, a commemorative celebration. The festival and the preparation for the day is filled with loads of nostalgia - a long time memory of smells, colours and anecdotes.
    

    In a long list of side dishes served in an Onasadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Any local Vegetable like White Pumpkin, Yellow Pumpkin/Squash, Elephant Yam, Plantain(Nendra Kaya), Cluster Beans(Kothavara), Long Beans, Drumsticks, Carrots etc., can be used to prepare this dish.

    Discover the fascinating tale behind Aviyal's inception, shrouded in the mystique of the Mahabharata. As the Pandavas found themselves in exile during their Anjyathavassam, novice cook Bhima took charge of the kitchen one fateful day. Amid urgency and chaos, Bhima chopped and boiled all available vegetables, blending them with grated coconut to create a unique dish - thus giving birth to the beloved Aviyal we savour today.

For more recipes on SADHYA, click here...

Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Low
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 20 - 30 Minutes

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS :

For Aviyal:

White Pumpkin - 1 Cup
Elephant Yam - 1 Cup
Yellow Pumpkin - 1/2 Cup
Raw Plantain(Nendhra Kaya) - 1/2 Cup
Carrot - 1 Cup
Long Beans/Cluster Beans - 1/2 Cup
Drumsticks - 1/2 Cup
Water - 1/2 Cup
Salt - To Taste
Sugar - a Pinch

To Grind :

Green Chillies - 4-5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

• Heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
• Immediately add Grated Coconuts, Curry leaves and give a quick stir.
• Fry this on a very low flame for about a minute.
• Grind this coarsely and keep it aside.
• Clean and Cut the Vegetables into thin, long rectangular pieces, about 1" to 11/2" long.
• Add 1/2 a cup of water to the chopped Vegetables and cook them along with a dash of Salt and Sugar until they turn soft. 
• Add the coarsely ground Coconut Mix and mix well.
• Leave this on a low flame for a few minutes, or until the raw flavour goes.
• Pour in the Curd and mix well.  
• Simmer the mix for about 2-3 minutes, or until it turns semi-dry.
• Finally, finish off the dish with a  drizzle of Coconut Oil and garnish it with Curry Leaves.
• Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
• It is one must-have dish when it comes to a Kerala Sadhya/Banquet.
  

NOTES :

• Do not overcook the Vegetables for Aviyal.
• Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
• Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
• Adding Sugar while cooking vegetables is to retain the colour, but it is truly optional.
• Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.