For the month-long April marathon’s first week theme, Traditional South Indian Wedding recipes, I am moving up to the actual wedding day recipe. For the past three days, I wrote about my favorite recipes that are made during the Maapilai Azhaippu/ Nitchyathartham. Aviyal is a side dish that utilizes a lot of vegetables. I see it as a way to use up all the leftover vegetables in the house. Also, it is a very good recipe to make for the kids as we can get many vegetables in their meals. You can add more or fewer vegetables as you prefer. I am listing out all the vegetables I used, but feel free to use what your favorites are. Preparation time – 15 minsCooking time – 40 minsDifficulty level – easy
Ingredients to make Aviyal – (serves 6)
Vegetables –
Potatoes – 1 (peeled and chopped lengthwise)Sweet potato – 1 (peeled and chopped lengthwise)Raw banana – 1 small ((peeled and chopped lengthwise)Carrot – 1 (peeled and chopped lengthwise)Yellow pumpkin – 1 cup (peeled and chopped lengthwise)White pumpkin or Chow chow (Chayote squash) – 1 cup (peeled and chopped lengthwise)Green peas – ½ cupDrumstick – 1 cup (cut lengthwise)Bell pepper – ½ cup (cut lengthwise)Beans – 15 (chopped)
Turmeric powder – ½ teaspoon (optional) Rice flour – 2 tsp Salt – to taste Yogurt (beaten) - 2 cups
Grind together –
Coconut – 1 cup Green chilies – 6 Cumin seeds – 1 teaspoon (optional)
For seasoning –
Coconut oil – 2 tsp Mustard seeds – 1 tsp Curry leaves - few
Procedure to make Aviyal –
Chop all the vegetables and cook them in enough water. Add water to cover the vegetables and cook them on medium heat until the vegetables are ¾th done. If adding turmeric powder, add that too and then boil. When the vegetables are ¾th done, add the salt and let them cook for a few more minutes. Make sure all the vegetables are cooked through but are not mushy.
Grind all the ingredients listed and add this mixture to the cooked vegetable. Let it come to a boil. Mix the rice flour in about 4 tablespoon of water and then add this to the aviyal. Let it boil again. The rice flour helps in thickening the aviyal.
Temper the mustard seeds and curry leaves in coconut oil and add it to the aviyal. Just before serving, mix the Aviyal with beaten yogurt and mix well. When the climate is warm, we generally mix only the required amount at one time with yogurt. Since the yogurt could get sour when left out for a prolonged time and also once the yogurt is added it is not advisable to preheat it. So add yogurt to small quantities that would be used up in one go. Serve hot with Paruppu saadham (rice with dhal). Aviyal is also usually served with mixed rice varieties like Puliyodharai and coconut rice.
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