This is a traditional South Indian recipe. However it is associated a lot with Kerala. In Kerala, no function is complete without this traditional Aviyal. We use many vegetables to prepare this dish. This dish has lot of nutrient value.
There are various stories available for the origination of this recipe. According to mythology It is believed to have been invented by Bhima during their exile. According to the legend, Ballava (Bhima’s name during this time) assumed his duties as the cook in the kitchen of Virata. He did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut.
There are other mythological variations too. Bheema is said to have prepared Aviyal, when there were unexpected guests for King Virata and he needed to serve meals for them. There were no sufficient vegetables to cook any single recipe for a side dish. So Bheema used whatever vegetables were available to make a new dish, which came to be known as Aviyal.
My daughter loves Aviyal very much. We always use Coconut oil to prepare this dish. It gives out an appetising smell at the time of preparation of the dish itself which goes to kindle the taste buds of those present in the house. We normally use the following vegetables – Yam, carrot, Ash gourd, Pumpkin, Raw Banana, drum sticks and beans.
Normally we don’t use Jeera for aviyal. . However after seeing this video of Venkatesh Bhatt we used it this time for blending as well as for tempering.
- 1 Number Carrot
- 10 Numbers Beans
- 1/2 Cup White Pumpkin diced
- 1/2 Cup Chow chow diced
- 1/2 Cup Yam Sooran in Hindi, Senai kizhangu in Tamil
- 2 Numbers Raw Banana
- 1/2 Cup Coconut grated
- 4 to 6 Green chillies According to your taste
- 2 tsp Jeera
- Curry leaves
- 2 Tbsp Coconut oil
- 1/2 Cup Curd
- Salt to taste
- Pressure cook the vegetables for one whistle by placing those vegetables which take longer time to cook at the bottom and the remaining vegetables at the top in 1/2 cup water.
- In a blender add the grated coconut, 1 tsp jeera and 2 to 3 green chillies. Blend it to a fine paste and keep it aside.
- In a kadai, heat one tbsp coconut oil. Add the remaining Jeera, slit green chillies and allow it to splutter. Add curry leaves.
- Now add the cooked vegetables.
- Season with required amount of salt.
- Add the ground coconut paste. Mix well and cook it for 2 to 3 minutes.
- Add curd. Mix well. When it starts boiling, switch off the stove.
- Add the remaining coconut oil and fresh curry leaves on top of it. Now your aviyal is ready for serving.
- You can add vegetables of your choice. You can add snake gourd, cucumber, brinjal etc.,