Aviyal (Kerala Traditional)

A vegetable dish,  rather a vegetable feast, which is very popular in Kerala. It's colorful and vibrant too. We prepare avial during  special occasions and festivals like Onam, Vishu etc. We can use all available vegetables. There is no hard and fast rule. I always use raw mango as the sour agent instead of using Curd or Tamarind. Also add roots like Tapioca which is easily available. These two tips you can try for enhancing the taste. 

Cut all the vegetables uniformly into pieces about 2" long 1 Cm thick.

Raw Banana  1

Potato 1

Raw  Mango 1 (sour)

Elephant Yam A Small piece

Carrot 1 or 2

Snake Gourd 1/2

Yellow Cucumber ( Kani vellari) 1

Tapioca 1 Medium

Drumstick 3

Achinga payar (long runner beans )  5 No.s

Onin 1

Salt to taste

Green Chilly 3

Turmeric Powder 1Tsp

Chilly powder 1/2 Tsp

For flavoring 

Curry Leaves

Crushed Ginger 2 inch piece

Coconut Oil 1 or 2 Tbsp

For Grinding:

Coconut Grated 1

Cumin seeds 1/2 Tsp

In a thick bottomed vessel Add all the vegetables, onion green chilly and turmeric, chilly powder and salt. Pour the sufficient water in order to cook the vegetables. Cover with a lid and cook over medium flame. Once the vegetables are cooked open the vessel and let it evaporate the excess water. 

Grind the grated coconut and cumins coarsely without adding water. Add the coconut paste into the vegetables Mix well. Add Crushed ginger too. Turn off the heat when its done and drizzle the coconut oil and add some fresh curry leaves too. close it with a lid and let it res for sometime. Once again  Mix it well before serving.