No sadya(feast)is complete without avial.Like sambar from south to north avial too varies.In malabar side people use curd in avial.But in south people prefer tamarind or mango if it is available.That is the main difference I have noticed.Then some people doesn't like to use shallots in aviyal.
- Ash gourd/elavanga:400gm
- Snake gourd/padavalanga:150gm
- Long beans/achinga payar:5
- Drum stick:1
- Raw mango(sliced):4 pieces
- Green chilly:2
- Turmeric powder:1/4 tspn
- Chilly powder:1/2 tspn
- Curry leaves:1/2 cup
- Coconut oil
- Grated coconut:1 cup
- Cumin seeds/jeerakam:1/4 tspn
- Shallots/kunjulli:5 to 8
- Cut all the vegetables in to 2" long piece.Try to cut in same size and thickness.Wash and keep aside.
- Crush the ingredients listed under"to grind" by using a mixer.Don't gring it to make a smooth paste.
- Wash and clean the kalchatti(vessel made up of stone) or any pan.
- Heat the pan with little coconut oil and add washed vegetables,turmeric powder and chilly powder and green chilly.
- Add 1/4 cup of water.
- Close it with the lid and cook it in medium flame.
- Stir in between.
- Once the yam is fully cooked add salt a nd mango pieces
- Cook it for 5 minute.
- Now add ground coconut.
- Stir it well .The gravy should be thick.
- Take some curry leaves in your hand and add little coconut oil and mash it well.
- Now add it the avial and mix it well.
- Add curry leaves and coconut oil.
- Switch off the stove.
- Cover the pan with lid and keep it for 5 minutes.(if you are using kalchatti cover it with plantain leaf(vazhayila)
- Now aviyal is ready to serve with rice!
- Aviyal should be dry,that is the authentic style.But some persons prefer aviyal with gravy.If so add more water.
- Don't grind coconut to a fine paste.
- Add more curry leaves.It will give the real flavour to the avial
- Use generous amount of coconut oil
- I strongly believe that the selection of vegetables will play an important role in the taste of avial.I won't use any other item than mentioned in the list.