Kerala-Style Avial Recipe is a fragrant and nutritious vegetable stew made with a variety of vegetables, coconut, and spices. With its rich history and nutritional benefits, avial is a beloved staple in South Indian cuisine. This recipe is perfect for Onam Sadya and everyday meals. Let’s dive into the art of making this delicious dish.
The History of Aviyal
Rooted in the culinary traditions of Kerala, Avial has been part of the region’s heritage for centuries. The name “Aviyal” is believed to be derived from the Malayalam word “aviyal” which means “mixed”. This recipe calls for using a variety of seasonal vegetables. Especially in times of plenty.
The Nutritional Value of Aviyal
Avial is not only delicious but also packed with nutrients. An abundance of vegetables provide essential vitamins, minerals and fiber. It contains coconut, a key ingredient and provides healthy fats and antioxidants. The spices used in aviyal, like turmeric and curry powder, have many medicinal properties. Hence, this dish contributes to the overall nutritional value.
Ingredients for Kerala-Style Aviyal
A variety of vegetables can be used in aviyal, but some common choices include:
Root Vegetables
- Chopped cabbage, 1 cup
- Peeled and chopped carrots: 1 cup
- Peeled and chopped potatoes: 1 cup
- Peeled and chopped yam, 1 cup
Other Vegetables
- Drumstick: 2
- Okra – 3
- Beans -6
Spices
- Cumin seeds, 1 tablespoon
- Mustard seeds, 1 tablespoon
- Fenugreek seeds: ½ tablespoon
Powders
- Red chili powder
- Turmeric powder
Tempering
- Pure coconut oil, 2 tablespoons
- Dry red chilies: 2 or 3
- Chopped green chilies, 1 cup
Other
- Grated coconut – ½ cup
- Salt – to taste
- Curry leaves
Steps to Make Kerala-Style Aviyal
Preparing the Vegetables
Wash the vegetables and cut them vertically. Cook the vegetables in boiling water until slightly tender. Drain the excess water and set aside.
Making the Coconut Paste
Grind the grated coconut to a smooth paste using a blender. Add little water if necessary to achieve the desired consistency.
Tempering the Spices
Heat coconut oil in a pan. Add mustard seeds and splutter. Then add cumin. Add chopped green chillies and fry well. Then add chillies and curry leaves and mix well.
Combining Ingredients
Add chopped vegetables and sauté until tender. Now, add the tempered spices to the vegetables. Add the coconut pulp and mix. Add the rest of the spices (curry, turmeric, red chillies). Cook for a few minutes and let the flavors meld. Adjust the consistency with a little water if necessary. Add salt and serve.
Serving and Enjoying Aviyal
Avial is often served with rice, sambar and rasam. It can also be enjoyed as a side dish with roti or dosa. Storage Leftover Avial can be stored in an airtight container in the refrigerator for up to 3 days.
Tips for Perfect Aviyal
- Choosing the Right Vegetables Experiment with different combinations of vegetables to create unique flavors. However, it’s important to choose vegetables that cook evenly to avoid overcooking or undercooking.
- Balancing Flavors Adjust the amount of spices to suit your taste. For a spicier aviyal, add more red chili powder. For a lighter version, reduce the quantity of spices altogether.
- Achieving the Right Consistency The ideal consistency of aviyal is slightly thick and creamy. Add a little water if it’s too thick or more coconut paste if it’s too thin.
Variations
- Use a variety of vegetables for extra flavor.
- Adjust the spice level to taste.
- Add curry leaves for extra flavor.
- Serve with rice, chapati or ada dosa.
Nutrition Values
Calories: 220
Fat: 10g
Carbohydrates: 30g
Protein: 5g
Fiber: 4g
Conclusion
Kerala style avial recipe is a delicious and traditional combination. This is correct in any case. It can be easily made at home. With our recipe, you can create an authentic and flavorful avial.