Sadya Style Aviyal

Ingredients

• Mixed Vegetables (Typically includes yam (suran), raw banana, carrot, drumstick, and beans cut into long batons)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Kashmiri Chilli Powder
• Salt (to taste)
• 2 sprig Curry Leaves
• 1 tbsp Vegetable Oil (for initial cooking)
• 1 cup Grated Coconut (for the paste)
• 0.5 tsp Cumin Seeds (for the paste)
• 3 Green Chillies (for the paste)
• 0.25 cup Yogurt (sour curd preferred)
• 1 tbsp Coconut Oil (for finishing)

Steps

1. 1

   Prepare the vegetables by cutting them into long, uniform batons (about 2 inches in length).

2. 2

   In a heavy-bottomed pan or clay pot, add the vegetables along with turmeric powder, Kashmiri chilli powder, salt, and a few curry leaves.

3. 3

   Drizzle with a little vegetable oil and add a small amount of water (just enough to steam the vegetables).

4. 4

   Cover with a lid and cook on medium-low heat until the vegetables are tender but not mushy.

5. 5

   While the vegetables cook, grind the grated coconut, cumin seeds, and green chillies into a coarse paste without adding much water.

6. 6

   Add the coconut paste to the cooked vegetables and mix gently to avoid breaking the pieces.

7. 7

   Stir in the whisked yogurt (curd) and cook for another 1-2 minutes on low heat.

8. 8

   Finish the dish by adding fresh curry leaves and a tablespoon of raw coconut oil. Turn off the heat and keep covered for a few minutes before serving.

Notes

Traditional Aviyal is served as part of the Onam Sadya feast. Ensure the vegetables are not overcooked to maintain the characteristic texture.

Nutrition per serving

• Onam
• Sadya
• Kerala
• Vegetarian
• Gluten-Free
• Main Dish
• Traditional