Aviyal /Avial

Aviyal is an integral part of Kerala sadya (feast). It is a mixture of different vegetables and ground coconut cooked together. The word aviyal means something cooked or boiled in water. Many stories are there behind the origin of this dish. 

Traditionally aviyal is prepared with elephant yam, plantain, pumpkin, cucumber, drumstick, snake gourd, cluster beans, eggplants, carrots, beans etc. One can use all the vegetables mentioned or whatever is available among them. In North Kerala even bitter gourd is added. Curd / green mango / Tamarind is added to ensure mild sourness. 

Preparation: 

• Peel and wash all the vegetables. 
• Soak a small lime sized tamarind in water. 
• Grate coconut.
• Slice and cut all the vegetables into 21/2 inch long pieces. Cut plantain and eggplants in the end, as it will get discolored on prolonged exposure. 
• Pour 100 ml of water into into a 3 liter pressure cooker. Add all the vegetables and the tamarind. Close and cook for one whistle. Remove from the flame. Keep aside.  Do not overcook. 
• Meanwhile coarsely grind the coconut along with cumin, turmeric, shallots and green chilly. 
• Open the cooker when the pressure is released naturally. Add the coconut mixture and salt, Mix carefully. Add curry leaves. Cover and cook on medium flame for a minute. Then remove the lid and cook until all the water is absorbed. Remove from the stove. Add coconut oil. Avial is ready to be served. Serves 6

Ingredients: 

Cut vegetables - 21/2 cups 

Grated coconut - 1 cup 

Tamarind pulp - 1/2 teaspoon 

Water - 100 ml 

Cumin powder - 1/4 teaspoon 

Green chilly - 3 

Turmeric- a pinch 

Shallots - 4  OR  1 - 2 tablespoons chopped onion 

Salt to taste

Curry leaves - 1 - 2 sprigs 

Coconut oil - 2 teaspoons 

• Note: If you are soaking the tamarind, add 2 teaspoons thick tamarind juice to the vegetables.
• Instead of tamarind if you are using raw mango,add four or five pieces of the mango cut in a similar fashion, and cook along with the vegetables. 
• And if you are using curd, maybe 1/4 cup, add and cook for a minute before adding the coconut mixture.

Okra / Lady's Finger Aviyal

Okra is a popular vegetable rich in dietary fiber. It contains Vitamin A, C, K and antioxidants. It is a good source of folates. It is low in calories. Helps in controlling cholesterol. 

Okra fry / Bhindi fry is a popular side dish. Bhindi raita is also  popular in Kerala. But an Avial made of okra was new to me. It was my friend Mrs. Latha Nair, who introduced me to this dish. As she promised the dish turned out to be very tasty. 

Preparation: 

• Wash and pat dry the okra. Cut off both ends. Cut into one and a half inch pieces. Slice each piece into four, lengthwise. Slice the onion lengthwise and slit the green chilly. 
• Grind coarsely, the grated coconut, garlic, turmeric powder, chilly powder.
• Heat coconut oil. Add the okra and sauté for a minute, then add onion, green chilly and curry leaves. Sauté. Stir continuously on medium flame until the gooeyness of the okra disappears. Do not brown. 
• Add the coconut mix , lower the flame. Add salt . Mix. Cover and cook till the water content disappears. 
• Serve hot with rice. 

Ingredients:

Okra / Lady's finger - 12 - 15 nos. 

Onion - 1/2 of a medium sized one 

Green Chilly - 3 nos. 

Curry leaves - a few 

Coconut oil - 1 - 2 tablespoons 

Coconut grated - 1/2 cup 

Garlic - 2 nos 

Cumin - 1 pinch 

Turmeric powder  -1/4 teaspoon 

Red chilly Powder - 1 teaspoon 

Salt