Keral Style Aviyal / Kerala Sadya / Mixed Vegetables in coconut and Yogurt

Aviyal is one of the signature dish of Kerala cuisine and no kerala sadya/ feast is complete without aviyal. It is famous for its special flavors and it is a thick mixture of different vegetables, curd and coconut, seasoned with coconut oil and curry leaves. This was not a require dish at home, but my mom would make it atleat once a month.

Here is the recipe for aviyal:

Ingredients:

Ash gourd -3/4 cup
Carrot -1
Drumstick -1
Beans -6-7
Potato -1
Raw plantain -1
Raw Mango - 5-6 medium size pieces
Elephant foot yam -100 grams
Curd -1/2 cup

For grinding
Grated coconut - 1 cup
Cumin seeds /Jeera - 1/2 tsp
Green chilli -3

For seasoning
Coconut oil - 2-3 tsp
Curry leaves – few

Method:

Peel the skin and cut all the vegetables into 2 inch long piece. Since each vegetable needs different time for cooking, I cooked plantain and ash gourd together in a pan separately adding salt needed for that alone. When it is half cooked, add chopped raw mangoes.

Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles. You could also cook in pan. The vegetables should be soft but not mushy(use very less water and cook)

Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside. When the veggies are ¾th cooked, add the ground paste. Mix well. Cover and cook till the veggies are done and the raw taste of coconut paste is gone.

Add yogurt and mix well. Cook for 1-2 minutes more and just before removing from the gas, add the coconut oil and curry leaves. Serve hot with rice.