Aviyal is a delicious medley of vegetables in creamy coconut and yogurt sauce. I read somewhere that aviyal is usually made in Kerala during weekends, when there is a little bit of all vegetables remaining in the vegetable basket, along with old curds. But it is not necessarily so. You can make aviyal with fresh vegetables and curd also. I cant imagine any festival / auspicious day at home without aviyal.
Some times my mom adds a little bit of tamarind extract instead of curd, that tastes good too..Infact I like Puli aviyal way better than Thayir aviyal Aviyal is very simple to make, now over to the recipe…
1 raw banana
1 medium sized carrot
10 no beans
A small piece of yam
½ cup green peas
A small piece of ash gourd
2-3 tbsp curd/2 tbsp tamarind juice
¼ tsp turmeric powder
Salt to taste
2/3 cup shredded coconut
2-3 green chillies
3 tsp coconut oil
1 tsp mustard seeds
1 tsp urad dhal
Few curry leaves
- Wash, peel and cut all the vegetables lengthwise. You need not use all the vegetables, Raw banana, drumstick, brinjal,carrot are must..others you can vary according to choice.
- Grind all ingredients under ‘to grind’ to a coarse paste.
- Cook vegetables in a pan with water, turmeric and salt till they are firm. Alternatively you can pressure cook the vegetables for 2 whistles.
- Now add the curd/tamarind juice and the ground paste. Let it simmer in a low flame for 5-7minutes.
- Do the tempering in coconut oil with mustard, urad dhal and curry leaves.
- Aviyal can be served with sambhar, rasam,vathal kuzhambu along with steamed rice. Aviyal can also be served with adai. And aviyal is the best accompaniment for ulundham paruppu saadham.
- Tempering with coconut oil adds a special flavour to aviyal.
- As a side dish for ulundham paruppu saadham, aviyal is made in a little thinner consistency.
This is a very easy recipe which I learnt from my mother. This aval payasam is given as prasadam in some guruvayoorappan temples. If you have the ingredients ready, it can be made in a jiffy.
Posting this recipe for Any one can cook series hosted by Ayeesha of Tasteofpearlcity.
3/4 cup Aval/poha/beaten rice
1 cup sugar
3 tsp+2 tsp ghee
10 no. cashews
2 cups milk
1/4 tsp cardamom powder
- Run the aval in a mixie for few seconds, so that the flakes are little bit broken. (This step is optional . You can use whole aval also.)
- In a pan add 3 tsp ghee. After it gets heated, fry the aval well. This step is important, because it gives this payasam its special flavour.
- Add 1/2 cup milk to the fried aval and let it cook on a low flame for few minutes. The aval will absorb the milk and become soft. Dont let it become too mushy.
- Now add rest of the milk , sugar and cardamom powder. Simmer it for few minutes and switch of the stove.
- In another pan heat 2 tsp of ghee, fry the cashews to golden brown and add to the payasam. Tasty aval payasam is ready.
You can add few spoons of condensed milk to the payasam to enhance the taste.
Alternatively the milk can be reduced to 2/3 its original quantity before adding to aval.
One lazy weekend my husband was reminiscing about his childhood days. He was telling me about good times spent with old friends. He told me about a special dish called palakkad adai which he tasted at a friend’s home some 15 years back. Dear hubby was able to tell me some crucial details like – it used black urad dhal, was a bit hard in consistency and it was served with coriander chutney. So I googled and found a recipe from here. The adai came out good, but not very hard. Hubby told that it was good but not like the original. So the search for authentic palakkad adai continues…..So friends, if anyone knows the recipe please share it.
1 cup raw rice
1 cup boiled rice
1/2 cup toor dhal
1/2 cup black urad dhal
4-5 red chillies
2 tsp pepper
1 tsp jeera
2 pinches asafoetida
handful of curry leaves
salt as required
oil as required
- Soak all the ingredients except salt and grind into a coarse paste.Add salt.
- Heat the tawa and make adais. Serve hot with coriander chutney.