Aviyal - Vegetables in curd and coconut - Tirunelveli Aviyal

Aviyal with step by step photos

This is my grandma's signature dish. In Tirunelveli we use white brinjals for aviyal which gives you a nice taste. Raw banana and brinjals are the important vegetables in this recipe. In this recipe, I have used white brinjals, raw banana, carrots, beans, potato and drumstick. In addition, you can add any vegetables of your choice. For pongal festival my grandma used to add more than 10 varieties of vegetables for aviyal. It is one of the best side dish for sambar, ulundam paruppu satham and pulikuzhambu. We used to prepare this side dish weekly once.You can also use tamarind extract or raw mango pieces instead of curd. We usually prepare aviyal with a little thick gravy.

Here is a short video for Aviyal

Prep time : 20 minutes
Cook time : 15 minutes
Total time : 35 minutes
Serves : 4

Ingredients

• 2 medium carrots
• 9 green beans
• 1 raw banana
• 7 medium brinjals
• 1 potato
• 7 pieces drumstick
• 1/4 tsp turmeric powder
• 2 tbsp sour curd
• 1 tbsp coconut oil
• 10 curry leaves
• salt

For coconut paste

•  1/2 cup grated coconut
•  3 small onions
•  2 garlic cloves
•  3 - 4 green chillies
•  1 tsp jeera 

 Grind the above ingredients coarsely with little water.

For tempering

• 1/2 tsp mustard
• 1/2 tsp urid dal

Cooking Directions 

1. Peel and cut the carrots and potatoes lengthwise. Cut the beans also into long pieces. Peel the raw banana skin and cut them lengthwise. Cut the brinjals in half or thirds lengthwise, depending on the size of the brinjal. Cut the each drumstick pieces in half.  First add carrots, beans and potatoes in a vessel. Add 3/4 cup of water cover and cook them on low flame.

2. After 7 minutes add the banana, brinjal and drumstick. Mix them and cook on low flame.

3. When the vegetables are almost  done add the required salt. Mix it gently.

 4. Then add the ground coconut paste and turmeric powder. ( If you want to add raw mango pieces add it now). Continue to cook in medium flame for 5 minutes or the raw smell of the jeera disappears.

5. Add 2 to 3 tbsp sour curd and mix it well. ( If you want to add tamarind extract add it now).

6. Finally add 2 tbsp of coconut oil and mix them well. 

8. Add some fresh curry leaves to the aviyal.Heat a tsp of oil in a pan and add mustard and urid dal. When it splutters add it to the aviyal and mix it well.

 

Tirunelveli Aviyal is ready to serve.