Kerala Special Aviyal Recipe: A Very Healthy Dish Made of Mixed Vegetables
The Importance of Aviyal in Kerala Sadhya
Kerala Aviyal is a traditional recipe which is prepared by using a mix of vegetables and is considered an unavoidable dish in the typical Kerala Sadhya. Kerala Sadhya is usually served during Hindu marriage ceremonies throughout the year and during special occasions like Onam, Vishu and so on. These days, we have a lot more add-ons which make Kerala Sadhya a bit different from the traditional one but Aviyal is still a predominant dish in the Sadhya.
Kerala Sadhya shown above has Inji(ginger) curry, Cabbage Thoran, Aviyal, Vendakka(Lady's finger) Kichdi, Pineapple and Beetroot Pachdi, Stew, Achinga(Long beans) Mezhukkupuratti, Naranga(Lemon) and Kadumanga(Cut mango)Pickles, Upperi(Banana chips), Sharkkaravaratti(Jaggery chips), Parippu (Curry) and Pappadam.
Apart from those shown in the picture, we also have Sambar, Pulissery, Rasam as well as Payasam(dessert) being served during the Sadhya.
Would you like to know the recipes of other dishes in the Kerala Sadhya ?
Historical Significance of Aviyal : Interesting Facts
There are many interesting facts behind the origin of Aviyal.
- According to Hindu mythology, in the Mahabharata, it is believed that Aviyal was prepared by Bhima, one of the five Pandava brothers (Pancha Pandavas) who was asked to serve the guests of a king. But unfortunately, Bhima did not know how to cook and so he decided to make a dish out of mixed vegetables adding grated coconut and served the guests.
- Another interesting fact is that in a kingdom in Kerala when a feast planned by the king had a lot of guests pouring in, there were not enough side dishes to be served, as planned. So the king ordered the cooks to mix all the leftover vegetables and prepare a new dish to be served, which turned out to be the so-called Aviyal.
- It is also believed that in households when a lot of guests come in and no vegetables are sufficient enough to make a single dish, a mixed veg dish can be made out of the available chopped vegetables, which is highly nutritious as well.
- 1 cup elephant yam, julienned
- 1 carrot, sliced
- 1/2 cup snake gourd, sliced
- 1/4 cup raw mango, sliced
- 1 brinjal, cut into pieces
- 1 raw plantain, cut into pieces
- 1/2 cup cucumber, cut into pieces
- 1/2 drum stick, cut into pieces
- 2 green chillies
- 3 tablespoons coconut oil
- 3-5 cups water
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 strip curry leaves
- as per taste salt
For the mix:
- 10-12 cloves garlic
- 1 cup coconut, grated
- 6 small onion
- 3 green chilli
- 1 teaspoon cumin seeds
- 2 tablespoons coconut oil
- 1 strip curry leaves
- Wash the vegetables and soak brinjal, elephant yam, and raw plantain in water for a few minutes.
- Pour three tablespoons of oil into an aluminium pan or a wok and add julienned elephant yam to it and saute for 2 minutes. Then add about one cup of water and close with a lid and cook in medium flame for 3-4 minutes as elephant yam takes more time to cook.
- Now add all the other vegetables to this and add two cups of water and add some amount of salt and close it with a lid and cook in medium flame.
- While it cooks, the ingredients for creating the mix which includes grated coconut, garlic, small onions, green chilli and cumin seeds can be ground in a mixer grinder but need not necessarily form a paste.
- Now, this mix can be transferred to the vegetables which are almost half cooked and stir so that the mix spreads evenly. Add the remaining water, turmeric powder, red chili powder, and salt to taste and cook it for another 10 minutes or so.
- Once perfectly cooked, two tablespoons of coconut oil can be poured throughout and curry leaves can be spread for seasoning and switch off the flame. Now, the Kerala style Aviyal is ready to eat. Enjoy !!
Different Stages of Preparation
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
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