Kerala Special - Aviyal (mixed vitamin sambhar) ;)

Aviyal is one of the best recipes from Kelara. It tastes awesome and is absolutely a healthy mixture of vegetables in a nice coconut and curd gravy.

Wikipedia says it was Bhima(one of the Pandava brothers) who invented this dish. ;)

Whatever be the mythology, according to me, mom invented everything. ha ha ha. She made it and I enjoyed. Now its my turn to try out this delicacy. :) and here you go....

Type 1:

Ingredients:

Pumpkin White - 2 cups dicedPotatoes - 3 Green Beans - few Carrots - 2 Drumstick - 1
Colocasia(seppankilangu) - 1/2 cup diced
Plaintain Bananna - 1 Egg plant - 2
Curry leaves - few Salt - for taste Fresh Curds - 3 Cups Coconut Oil - 2 tbl sp Rice flour - 1 tsp
Turmeric powder - a pinch

(Add vegetables of your choice)
For Grinding : Fresh Coconut - 1 1/2 Cup Green Chilies - 7 Nos Poppy seeds - 1 tbl sp

Method:

Dice all the vegetables into 2 inch pieces and cook them and keep it aside. Grind coconut, green chillies and poppy seeds into a smooth paste.

Now in a large vessel put in the cooked vegetables, ground paste and curd. Add salt, coconut oil and curry leaves, turmeric powder and rice flour to it and mix well. You can add little water to it, if it is too thick.Let this cook in low flame for 10 mins.

Aviyal is done :)

Type 2:

Ingredients:

Pumpkin White - 1 cups diced Potatoes - 1 Green Beans - few Carrots - 2 Drumstick - 1
Colocasia(seppankilangu) - 1/4 cup diced
Plaintain Bananna - 1/2 Egg plant - 2
Yellow pumpkin - 1 cup diced
Yam - 1/4 cup diced
Snake guard - 1/4 cup diced
Cucumber - 1/2 cup diced
Curry leaves - few Salt - for taste Fresh Curds - 3 Cups Coconut Oil - 2 tbl sp Rice flour - 1 tsp

(Add vegetables of your choice)
For Grinding : Fresh Coconut - 1 1/2 Cup Green Chilies - 7 Nos Large onions - 4
Cumin seeds - 1 tsp
Turmeric powder - a pinch
Curry leaves - few strands

Method:

Dice all the vegetables into 2 inch pieces and cook them and keep it aside. Grind coconut, green chillies, turmeric powder, onions, cumin and curry leaves into a smooth paste.

Now in a large vessel put in the cooked vegetables, ground paste and curd. Add salt, coconut oil and rice flour to it and mix well. You can add little water to it, if it is too thick. Let this cook in low flame for 10 mins.

Avial is ready to eat. Serve it with adai or rice. :)

Find Adai recipe here.

Tip: When the aviyal is boiling, place a washed plantain leaf on top. Remove it before serving. This will give it a very interesting and ethnic aroma for the aviyal. Add all the vegetables that you like. Make it as interesting as possible, its all your choice :)