Aviyal

If there was one curry I hated the most during my childhood days, it was "Aviyal". Any guess why ??? .. Well,if you know anything about this curry then you would have guessed it .Yeah,it is loaded with different types of vegetables . However, now I've outgrown that habit and I am literally hugging all vegetables.Though not my favorite but can stand it,cook it serve it,eat it.

Reminds me of the Malayalam saying ,"Gathi kettal pulli pullum thinnum" meaning if a tiger is starving and is in a helpless situation ,he won't mind eating grass."Sighhh !!:)

Onto the curry, Avial is a South Indian special curry especially a Kerala, Tamil and Udipi specialty made up of mixed vegetables , coconut and curd tempered with cooking oil and curry leaves.Avial means "Boiled" /"Cooked in water".It can have a dry or gravy consistency and is usually served with hot rice. Any vegetables can be added. The choice is yours.

I guess this dish was invented by some mother long time back in order to feed her child with all vegetables in one dish itself so that the child gets all necessary nutrients at one go.

But no my guess is wrong, as the legend has it that Avial was invented by none other than one of the Pandava brothers,Bheem during their exile period. Interesting !!

Aviyal is also a quintessential item of Kerala sadya/feast. Really a simple yet healthiest dish.
I am wondering if Avial quoted the saying ,"Health is wealth " !!

Anyways,this is how I make "Aviyal" :

Ingredients

Eggplant/Brinjal (medium) - 1/2 cup

Carrot - 1/2 cup

Pumpkin- 1/2 cup

Snake Gourd - 1/2 cup

Yam - 1/2 cup

Raw Banana - 1/2 cup

Long runner beans - 1/2 cup

Cluster Beans/Gavar beans- 1/2 cup

Drumsticks - 2 nos.

Turmeric powder

Water -As needed

Salt - To taste

Beaten Curd - 1/4 cup

To Grind 

Grated coconut - 1 1/2 cup

Green chilies - 3-4 nos.

Cumin seeds - 1 teaspoon

Curry leaves - 1 sprig

Small onion /shallot- 3 nos.

For tempering

Coconut oil - 1 tablespoon

Preparation method :

• Cut all vegetables into thin ( 1 inch approx) long pieces .
• Cook all vegetables, turmeric, salt  in enough water (about 3/4 th of the vegetable quantity).
• Grind everything under the list to a coarse paste.
• Add the coarse paste to the cooked vegetables. Boil it and then reduce the flame and let it simmer for a while depending upon the consistency required (longer for dry version and lesser for gravy version)
• Once everything is cooked ,add the coconut oil .
• Put off the flame and add curd at last and give a stir so that everything is mixed. Cover the pan so that all flavors are absorbed.
• Aviyal is ready to be served with rice .

Note:

1. Instead of curd,raw mango or even tamarind can be used for the sourness.