Aviyal is a simple and delicious dish prepared with mixed vegetables and curd/yogurt. It is very easy to prepare and goes well with rice and adai. Learn how to prepare Aviyal (Tamil Brahmin style) by following this easy Aviyal recipe with step wise pictures.
How to make Avial-Aviyal-Tamil Brahmin Style
Prep Time : 10 mins
Cook Time : 20 mins
Serves: 4-5
Recipe Category: Side Dish
Recipe Cuisine: Tamil Brahmin
Author:Padhu Sankar
Ingredients needed Curd – 1 -1 1/4 cup (whisk it well)
Turmeric Powder – a pinch
Salt as required
Vegetables required
White Pumpkin -1 – 1 1/4 cup (cut pieces)
Carrot- 1
Beans- 6-7
Raw Plantain -1 medium size (vazhaikkai)
Potato-1 medium size
Chow-chow-1 cup chopped
Brinjal-1
Colocasia- 2 (Arbi/seppan kilangu)(optional)
Drumstick-1 (optional)
Yam (senai)- 1/4 cup chopped
Cluster beans – 6-7
For Grinding
Grated Coconut -1/2 cup
Green chillies -4-5
Jeera / cumin seeds- 1 tsp
Rice flour -1/2 tsp (used for thickening)
For Seasoning
Coconut oil – 2 tsp
Curry leaves -little
Preparation
Wash and cut all the vegetables into cubes. (the pieces should be a little big).Total vegetables should be around 4 cups. Note – If you do not have some of the vegetables mentioned above, it does not matter. But you need beans, carrot, ash gourd (white pumpkin) plantain and potato.
Cook white pumpkin in a little water with salt until soft and keep it aside.
Boil water and cook plantain separately. Then drain the excess water.(These veggies are cooked separately as they will become mushy if pressure cooked)
Pressure cook colocasia, peel the skin, cut it into half and keep it aside.
Grind the ingredients given under “for grinding” to a smooth paste and keep it ready.
Method
Pressure cook all the other vegetables with just enough water adding turmeric powder and salt required. Do not overcook.(1 whistle is enough). If there is water in the cooked vegetables, strain it and use it to grind the coconut mixture.
Then add the cooked pumpkin, plantain and colocasia to the pressure cooked vegetables after draining the water.
Mix the ground paste with curd well.
Mix the curd (with the ground paste of coconut +jeera+green chilli + rice flour) to the boiled vegetables, add salt needed and cook for 3-4 minutes on medium flame. Switch off the flame.
Heat 2 tsp of coconut oil, add curry leaves, saute for a second and pour it over the aviyal. Garnish with coriander leaves. Tasty South Indian (Tamil style) aviyal is ready to be served.
Note – You can cook colocasia by keeping it in a small cup along with the vegetables.
Aviyal will taste great if the curd is a little sour.
Check out my Kerala Style Aviyal Recipe also.
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View Comments (32)
Oh my God! Padhu, you are a big saver! First time my inlaws visiting my home tomorrow. Nice suggestions and variety of recipes you have! Thank u so much and a big hug to you :)
Very useful... Thanks
One more suggestion here, the veggies could be boiled along with the paste and after they cool down, yogurt/ curd could be added to the portion required for immediate serving. This way Avial could be carried over to next day. Also, curdling could be avoided with this method.
Thank you for the recipe. It was very useful!
Lovely n yummy dish.. tnx fr the recipe
Super receipe
am going to try tomorrow. Thanks padhu. everytime i disturb my mom for all her pucca recipes. Now i have ur website to learn. thanks.
Very nice recipes really it helps especially for the beginners
Very nice and easy one .. I haven't got any recepie
books till Nw , but ur website replaces tat in a very good way .. Tanks padhu ..
Thank u padhu