I love the fact that this is one dish that combines the goodness of several vegetables. There just aren’t very many dishes that do that. The masala base with coconuts helps in bringing all the flavors together in every bite. I agree to be sent email.
“Aviyal” is one of the popular south Indian delicacies and it is prepared in a couple of different ways. One version with curd/buttermilk and the other without curd. Both versions are equally popular, but for this avial recipe today, we will focus on the version without using curd. Apart from being a vegan option, it is also the version with distinct flavors. Not only does Aviyal go well with rice but also equally good with dosas like Neer dosa, Urad dal dosa, or Poha dosa. You would have to adjust the spice levels based on the pairing option. Usually, a hint of extra spice pairs well with sona masoori rice, and a milder version of avial recipe goes well with Dosa.
Ingredients note
How to make avial recipe
First, Chop all the vegetables into roughly the same size. Soak the plantain in water for 15-30 minutes to stop them from turning dark. Grated coconuts: Coconut is the most important ingredient. Use fresh coconut gratings if possible. If you are using frozen grated coconut, be sure to thaw them before you blend them. This will avoid coconut oil from separating when you blend them with other spices. Chilies: I used long red chilies (a.k.a ‘Guntur’ chilies). But you are free to use round red chilies or even green chilies for this recipe. Spices: Cumin seed is another highlight ingredient in this recipe because it brings authentic avial flavor to the dish. Other than cumin seeds, you will also need mustard seeds when you temper the dish. Coconut oil: To match the coconut-based spice and to enhance the flavors, you will want to use coconut oil for tempering. Prepare tempering: Place a pan over medium heat and heat 1-2 teaspoons of coconut oil. As the oil heats up, add mustard seeds, dried red chilis, curry leaves, and asafoetida. Allow them to sputter and then add them to the Aviyal recipe. Mix well and a delectable Aviyal recipe is ready! Serve it hot paired with a bowl of hot steamed rice!
Expert Tips
To get the sour taste, you could also add raw mangoes or lemon juice instead of tamarind water or paste.If you prefer to have a thick gravy, add 2 teaspoon of soaked chana dal or soaked rice when you blend the coconuts and spices.Choose your favorite vegetables and be sure to have at least three or more varieties.The addition of turmeric is optional. You could use green chilies instead of round red chili or red chilies. Use coconut oil to prepare the tempering. This enhances the flavor in a big way.
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