Aviyal Koot or curry is famous for its special flavors; it is one of the favorite dishes of almost all keralites. Especially on Onam (Kerala's national festival-the Harvest Festival) season, aviyal is one of the major dishes in lunch and dinner. This unique dish is an essential part of any Kerala function-wedding feast (Sadhya).
In Malayalam 'Aviyal' means mixer, literally it's a mixture of different vegetables added to slightly spiced grated coconut. A thick mixture of different vegetables added with curd and coconut seasoned with coconut oil. This can prepare in different flavor by adding either mango, tamarind or soured curd. Here is a recipe of this wonderful and delicious curry added with sour curd.
Drum Sticks 2
Banana-raw - 2
Carrots - 2
Tender Beans - 100 gms.
Snake guard - 250 gms
Yam- 250 gms.
Cluster Beans - 100 gms.
Ash guard 2 or 3 large pieces.
Green Chilly - 6
Coconut - 1
Sour Curd (plain yogurt) - 2 cup
Turmeric Powder - 1 ½ tsp.
Cumin Seed ½ teaspoon
Chilly Powder - ¾ tsp.
Curry Leaves two springs
Coconut Oil 2 tbsp.
Salt to taste.
• Peel the skin of vegetables and wash well.
• Cut the vegetables into uniform sizes of one to one and half inches.
• Put the vegetables in to a bowl add water chilly powder turmeric powder and salt then cook till it become tender. Do not overcook, it should remain crisp.
• Grind the grated coconut with cumin seed, green chilly and one spring of curry leaves into a light paste without adding much water.
• Add this paste into the cooked vegetables; mix it with curd.
• Boil it for few more minutes then remove from fire. Add coconut oil and few curry leaves stir gently until coconut and oil reach everywhere. Stir without mashing the vegetables.
• Close the bowl and keep aside for some time and then serve.
This dish is generally used with rice, it can also be used with chappathi and puri.
P V Ariel, http://knol.google.com/k/p-v-ariel/aviyal-kerala-s-own-curry/12c8mwhnhltu7/109#
Creative Commons Attribution-Share Alike 3.0 License accessed on 30.12.2009