Description
A traditional Kerala festive curry simmering diverse summer veg in yogurt and coconut paste, finished with raw 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 vegetables(13 types)
- Plain yogurt
- Coconut fine
- Green chilies
- Cumin
- Turmeric
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cut about
- types of veg (carrots, beans, eggplant, drumsticks etc.) into sticks of the same length and boil with little water and turmeric.
- Coarsely grind coconut, cumin, and green chilies into a paste; add to boiled veg and simmer for a few minutes.
- Finally mix in plain yogurt, turn off heat, and drizzle raw coconut oil and curry leaves to lock in the aroma.
Learn more Spice, substitutes, tips
Key spices
Rich coconut oil aroma and cumin freshness
Substitutes at Japanese supermarkets
Daikon or taro (can substitute with easily available seasonal veg)
Pairing
Indica rice、Sadya(Festive set meal)
Trivia
[Trend] Legend has it that the hero Bhima from the 'Mahabharata' created this dish while working undercover as a chef by mixing all leftover vegetables.
Eating tips & etiquette
[Unique Eating] Mix with rice and other sides (like Sambar) on a Meals plate, enjoying the mildness as a flavor 'cushion'!
Allergen
Dairy