Avial recipe or Aviyal recipe, this vegetable stew recipe
is a wonderful accompaniment to
your rice or bread dishes. It is made with a variety of vegetables and
you can make it with a few that you have available in your fridge.
The vegetables generally used are drumsticks, raw banana, carrots, green beans, potatoes, yam, Gourds such as snake gourd, pumpkin, bottle gourd etc.
You may add or omit a few as per what you have available and also your liking. The vegetables such as eggplants (brinjals) or tomatoes and cauliflower are not used in this as they get mushy. okra (bhindi) also is not used as it gets sticky.
The vegetables are boiled till just cooked right. They should not get too soft or that can spoil the texture of the whole dish.
Traditionally, onions are not used in this vegetable stew. But if you wish, you can try using them if you must have onions. I am making this without onions.
For this recipe, vegetables are cut is thick stick shape. The coconut oil used gives it a distinct flavor and taste.
You may use any other vegetable oil instead of coconut oil. But you do know that coconut oil is beneficial to you.
For a little sourness, generally curd(plain yogurt) is used. Tamarind extract or raw mango can also be used.
Each sour ingredient is likely to change the color and the taste a little. So try making aviyal with these and see what you like.
I personally like to use curd (plain yogurt). That is what I am using in the recipe below.
Though this avial recipe originated in Kerala, it is now made in the other south Indian states too. Those who do not like to use coconut oil in cooking can use other varieties of vegetable oils instead of coconut oil. such as peanut / ground nut oil, sunflower oil, olive oil etc.
Though the taste changes a little, the goodness of the vegetable is very
The consistency of aviyal gravy is not very thin. The grated coconut used makes it thick.
So go for it and try this recipe.
Grind the following ingredients together to fine paste:
Use at least 3-4 vegetables.
If you are using tamarind extract, add it instead of curd and boil for a few minutes.
If you are adding plain curd/ yogurt, do not boil after adding. It may curdle.