Aviyal: (Kerala Special)

Mixed vegetable dish(Semi dry)


Aviyal is an authentic kerela recipe. Traditionally its been cooked with tamarind water. But cooking with buttermilk is also not uncommon. I never tasted 'aviyal' from any authentic kerelite home/restaurant. So....its only from other places, I am only familiar to this buttermilk version! Moreover...I never thought of cooking it on my own until AK said..he is an expert in making aviyal. So once he dazzled me with his cooking techniques. The recipe was awesome! He had brilliant choice of veggies. Being veggie lover....he used wide vareity of cauliflowers, eggplants, plantain, carrots, beans and what not. AK is a good cook himself. I like his 'Aviyal Recipe' and 'Kothamalli Saadham(Cilantro Rice)' very much. So today he prepared this and I all assisted in grating, grinding and chopping. Here is the recipe...

Ingredients:

Vegetables:(chop them into 3-4 inches size like a stick)
Carrot 1 cup
Raw plantain
Yellow pumpkin small 1 cup
Cucumber 1 cup
Elephant yam 1 cup
Snake gourd 1 cup
Drumsticks 1 cup
Eggplant(brinjal) 1 cup
Long runner beans 1 cup
Beens 1 cup
Mango 1 piece.

(You can replace vegetables like even squash, cauliflower, Ridge gourd, etc....it turns out good. Its not the rule to use only traditionally used vegetables and method. Be liberal as the time demands too. I think no one is actually going to cook with firewood in 22 century....Just try your old dish in new pot....enjoy!)

Sour buttermilk 1 jar
salt
Onion 1 large sliced
Turmeric powder 1/4 spoon
Bell onions 1 cup
Coconut oil 1-2 cup
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.

Method:

In a wide vessel heat few spoons of oil. Add sliced onions, vegetables, salt, turmeric and buttermilk. Cook them covered.

In a blender add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them well using very less water. And set aside.

When vegetables are 3/4th cooked add this thick coconut paste to it. Cook without cover. Let all the water evaporate.

In a separate small pan heat remaining oil. Add mustard, cumin and curry leaves. Run this oil over cooked Aviyal above.

Serve this side dish with sambar rice.