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Avial or Aviyal is a traditional side dish served as an accompaniment to rice. It is considered as an essential side dish of a Sadya especially Onam Sadya (a traditional vegetarian banquet). Avial has a unique position in Kerala as well as Tamil cuisine. It is a mixture of all kind of vegetables except soft and pulpy vegetables. You can include or exclude a vegetable, depending on the availability.

  • Raw Plantain (Raw banana / നേന്ത്രക്കായ്) – 1 No
  • Elephant foot yam (ചേന) – 200 gm
  • Drumstick (മുരിങ്ങക്കായ്) – 1 No
  • Ash gourd (കുമ്പളങ്ങ) – 150 gm
  • Potato (ഉരുളക്കിഴങ്ങ്) – 1 No
  • French Beans (Green beans / ബീന്‍സ്) – 4 Nos
  • Snake gourd (പടവലങ്ങ) – 100 gm
  • Carrot – 1 No (small)
  • Green chilli (പച്ചമുളക്) – 4 Nos
  • Turmeric powder (മഞ്ഞൾപൊടി) – 1 pinch
  • Grated coconut (തേങ്ങ ചിരണ്ടിയത്) – 1 Cup
  • Cumin seeds (ജീരകം) – ½ Tea spoon
  • Curd (തൈര്) – ½ Cup
  • Curry leaves (കറിവേപ്പില) – 2 Sprigs
  • Shallot (ചെറിയ ഉള്ളി) – 5 Nos
  • Coconut oil (വെളിച്ചെണ്ണ) – 1½ Table spoon
  • Water (വെള്ളം) – 1½ Cup
  • Salt (ഉപ്പ്) – to taste
  • Wash the vegetables very well. Peel and cut it into 2 inch (length wise) pieces.
  • Slice green chillies (length wise).
  • Cook the vegetables in a covered vessel by adding green chillies, water, salt and turmeric powder on a low flame till it tender and dry (be careful not to overcook it and also take care to prevent it from burning).
  • Crush the shallots and mix it with coconut oil.
  • Grind grated coconut and cumin seeds by adding little water into a coarsely paste.
  • Add the ground paste into the cooked vegetables along with curry leaves and combine it well. Heat it in a low flame for 3 minutes.
  • Pour lightly beaten curd to this and mix it. Remove from the fire, add coconut oil – shallots mix and combine it.
  • Serve Avial (Aviyal) as an accompaniment to rice.