Sunday, August 2, 2009


According to ancient mythology Aviyal is supposed to have been invented by Bheema (one of the Pandava brothers) during his agnaathavaasa. According to the legend, Ballav (Bheem's name during this time) when he assumed his duties as the cook in the kitchen of Virata, 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.
Aviyal holds a very important place in a sadhy and helps you to get your recommended 5 servings of vegetable a day in an enjoyable way.It is a good dish to prepare at the end of the week with all the left over vegetables dressed up in a tangy coconut sauce.Vegetables commonly used in aviyal are yam, plantain, pumpkin, ash gourd,drumstick,long beans,tarro root,carrots etc.Any vegetable other than beetroot and Bittergourd can be used.Some people use raw mango as the souring agent whereas others use tamarind,sour curd ,raw tomato etc.I use curd.
  1. Mixed vegetables cut into long pieces - 4 to 5 cups
  2. Grated coconut - 1 cup
  3. Green chillies - 6
  4. garlic - 1 clove
  5. Cumin/Jeera - 1/4'th tsp
  6. Turmeric powder - 1/2 tsp
  7. Yogurt/curd - 1/2 cup
  8. shallot - 1
  9. curry leaves - 2 springs
  10. Coconut Oil - 2 tbsp
Cook the vegetables with salt and a pinch of turmeric powder .
you might need to add a fourth of a cup of water to cook it.
make a coarse paste of coconut,cumin seeds,green chillies,shallot and turmeric powder.
Once the vegetables are cooked and most of the water is gone add the coconut paste and mix well and cover and cook for 2 minutes..
Turn the flame off and then add the curd/yogurt and curry leaves and pour the coconut oil in it and mix well and cover and keep aside for flavours to blend.

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