DISH NAME : AVIYAL (MIXED VEGETABLE CURRY WITH COCONUT)

Preparation Time : 20 minutes

Cooking Time : 30 to 40 minutes

Description

Aviyal, is a must dish in Kerala sadya (Kerala vegetarian feast). It is a mixed vegetable dish with lots of coconut. The commonly used vegetables are elephant yam, ashgourd, snakegourd,string beans, brinjal, raw banana, drumstick and carrot.
Also some regions add a bit of chilli powder, in addition to green chillies, whereas there are households which add only green chillies and no chilli powder.

Ayurvedic Note

1) It is vitamin and mineral rich food.
2) Helps in proper bowel movements because of fibre in vegetables.
3) Helps in reducing hemorroids as fibre in vegetables prevent constipation.
4) Nourishes 'saptha dhatus'( the 7 elements of the body). These elements are rasa, raktha, mamsa, medhus, asthi, majja, sukra. In English they are plasma, blood, muscle, fat, bone, marrow, and reproductive tissue.
5) This dish contains almost all variety of vegetables. Fruit (ash gourd), stem tuber (elephant yam),root tuber(potato),leaf ( curry leaves)and seed (coconut).
6) This dish is suitable for all body types (vata, pitta and kapha).

Note

1) Depending on sourness, curd/yoghurt can be increased or decreased.
2) Some people add crushed shallots to aviyal, i don't. In case you want to add, crush 3 or 4 shallots and add with cumin.
3) A sour ingredient, like, curd/ yoghurt or mango or tamarind pulp is used in the preparation of avial. There are variations in the use of souring agent depending on the region. In this recipe i have used curd for sourness. Addition of raw mangoes makes the curry drier than the addition of yoghurt or tamarind pulp.

Method

1) Cut vegetables (elephant yam, ashgourd, snakegourd,string beans, brinjal, raw banana, drumstick, potato and carrot) into strips. Keep aside.
2) Heat 2 tbsp. coconut oil.
3) Add elephant yam first. Let it cook for about 10 minutes. Do not add water.
4) Now add the rest of the vegetables and mix well in coconut oil.
5) Add salt, turmeric and chilli powder and half of curry leaves.
6) Crush cumin and green chillies in a blender. Add to vegetables.
7) Vegetables will cook with the water emanating after adding salt. Cook with the lid on. Stir once or twice in between. It may take about 12 to 15 minutes. Do not over cook vegetables.
8) After vegetables are cooked, add mango pieces. Vegetables will stop cooking after adding souring agent. If you are adding tamarind pulp, add at this stage. In case you are adding yoghurt, do not add now.
9) Crush coconut in a blender. Do not over grind.
10) After mangoes are cooked, add coconut and mix well. Let it heat through. Remove from fire. In case you are adding yoghurt, beat yoghurt well and add after coconut is heated through. add yoghurt and just heat and remove from fire.
11) Add remaining curry leaves and coconut oil. Keep closed till serving time.

Serving Suggestions

Serve hot with rice.