

Aviyal is a dish that is so much common made in Tamil Nadu, Kerala and Udipi cuisines and is a beautiful blend of mixed vegetables in coconut and yogurt gravy.This one is an essential in the famous Onam Sadya recipes.We all make this at home and no exception.All like it a home and I make this for the Sunday brunch so that all can enjoy this at leisure.The version of making this differs at each home, but this is how we make it and is simply yummy and creamy. Check this exiting recipe and surprise your family this Sunday.


Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
cup
|
- to taste salt
- 1 sprig curry leaves
- 2 tsp curd
- 1/2 cup coconut grated
- 3 Green Chillies
- 1/2 tsp Cumin / Jeera
- 1/2 tsp Mustard seeds
- 1 tsp coconut oil
- 1 sprig curry leaves
Ingredients
TO GRIND
TO TEMPER
|
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- Cut finely all vegetables and keep them ready.
- Take a pan and add all the vegetables and cook till tender and soft by adding salt.
- Take a blender and add the items given in the to grind table.
- Grind by adding a little water.
- Add the grounded mix to the boiled veggies.
- Cook till the raw smell goes away.Add curd now.
- Aviyal is done and temper with the items in the to temper table.Serve hot and enjoy with rice.
- Enjoy Aviyal with any rice variety.
Notes
The vegetables you can also include are broad beans,white pumpkin,brinjal etc.
The addition of red chilly while grinding also adds a spicy taste.
Coconut oil,if used for tempering,adds to the flavour.
You can also make another version where no curd is added,but with the addition of raw mango,the sourness is acheived.