Wednesday, November 9, 2016


Aviyal is a side dish served along side rice. It is also a quintessential part of sadhya (A traditional feast of a variety of dishes, usually vegetarian served on a banana leaf). It is a mixture of vegetables cooked with coconut paste. It may or may not have yogurt/curd, but is usually finished off with addition of fresh coconut oil and curry leaves.

In my home this was a dish usually made on very special occasions like Onam or Vishu (the main festivals of Kerala), birthdays or anniversaries. But in my in-laws place this is a part of everyday meal. This is one of those dishes I love to eat by itself.

Just like sambar, My Mom-in-law makes this completely different from my Mom, The main reason being that we hail from two different regions of Kerala. My mom's version is yogurt based whereas my Mom-in-law makes it without it, but adds tomatoes and garlic. Today I am posting my Mom-in-law's version here.

Chayote squash-1/2 

Carrot -1

Beans -6
Potato -1 big

Green chili-2 slit

Grated coconut - 3/4 cup

Turmeric-1/4 tsp

Cumin seeds /Jeera - 1/4 tsp
Green chilli -2
Garlic-2 pods

Yogurt/Curd -1/2 cup

Coconut oil - 2 tbsp
Curry leaves - a sprig

Cut the veggies finger length. Cook them with a little water, the slit chilies and salt. Meanwhile coarsely grind coconut, turmeric, cumin, green chilies and garlic. Add this to the 3/4th cooked veggies. Once they are cooked through, combine the beaten curd and switch off the stove. Mix in the coconut oil and the curry leaves and close it with a lid until it is ready to be served.


1. My Mom-in-law adds almost every vegetable. You can do so too. 
2. If you are using veggies that give out water, you can reduce the        amount of water you add while cooking.
3. The veggies should be just cooked but not mushy.
4. The last step of adding coconut oil and curry leaves is very
    important. it gives the dish an authentic flavor and aroma.


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