Description
A traditional Kerala dish cutting diverse veg like carrots, green beans, eggplant into long strips, simmering mildly with yogurt and coconut paste, finished with coconut oil.
Restaurants serving Aviyal
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mixed veg (Carrots
- eggplant
- green beans etc.)
- Plain yogurt
- Coconut fine
- Green chilies
- Cumin
- Turmeric
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut veg like carrots, green beans, eggplant, winter melon all into long sticks of the same length, boil with a little water and turmeric until soft.
- Puree coconut fine, cumin, green chilies in a mixer to a paste, add to veg in pot and simmer briefly.
- Add plain yogurt and turn off heat, finally drizzle curry leaves and raw coconut oil for aroma to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet coconut oil aroma and yogurt acidity
Substitutes at Japanese supermarkets
Daikon or sweet potatoes (substitute with easily available root veg)
Pairing
Indica rice、Meals generally
Trivia
[Trend] An absolutely essential dish in Kerala's lavish festival or wedding set meals (Sadya). Pouring raw coconut oil after turning off heat instantly enhances the unique tropical sweet aroma.
Eating tips & etiquette
[Unique Eating] Top generously on rice, mashing the veg by hand while letting grains absorb yogurt acidity, enjoying the mild mouthfeel!
Allergen
Dairy