Aviyal ~**
Introduction ~
"Aviyal" literally means a general mixture of random things a pot pourri of vegetables ! This is surely a special Kerala delicacy "a Mallu sabghi" to use the Hindi lingo ! The traditional vegetarian Brahamins of Kerala Nampoothiris must have conjured this mixed vegetable concoction centuries ago as a necessity. But it has been passed on and all people in Kerala make and enjoy an aviyal. Since the Vegetable mixing is various avial is also various in its manifestations ! The residual vegetables discrimnately used make this wonderful recipe ~
The Vegetables used ~
vellarikka { vellarikkaai } ( ) [ cucumber ] ,
Ilavan ( kumblanga ) { kumbalangaai } [melon ] ,
vaazhakka { vaazhakkaai } ( kachaa kela ) [ unripe plantains ]
maanga { maangaai } (aam) [ raw mangoes] ~~~
muringakkaya { muringakkaayi } ( ) [ drumstick ] and
chakka kuru { chakkai kuru } ( ) [ the dried seeds of jackfruit ] adds a special flavour !
chena { chenai } ( ) [ amaranthus ]
pidavalaga { podavalangai } ( ) [ snake gourd ]
payar { payaru } ( ) [country beans],
may also be also used in small amounts in the concoction. Some even add a few pieces of
paavakka { paavaakkaai } ( karela) [ bitter gourd ] .
Nowadays even the western vegetable carrot
has found a place in "avial" in many places.
The Vegetables must be preferably cut linearly about about 4 to5 cms long and about 1cm thick.
500 / 600 gms Mixture of these assorted Vegetables!
The Other Ingredients
manjapodi { manjal podi } ( haldi ) [ Turmeric Powder ] ~
1/2 teaspoon
uppu { uppu } ( namak) [ Salt ]~ 1 to 2 teaspoons
mulaku-podi { milakaai-podi } ( mirchi dhooli ) [Chilli powder] ~ 1 teaspoon
puli { puli } (imli) [ Tamarind ] ~ a goose berry volume ~ @ [ in one of the options ] / 1/2 a glass of Sour curds [ the other option ] ~
thenga chiraviuadu { thengai chiravinathu } (naariyel [ Grated coconut] 100 ~ 150 gms
pacha mulaku { pachai milakai} (hara mirchi ) [ Green chillies ] ~ 2 or 3
pacha-velichenna { thegaai ennai } ( naariyel ka tel ) Fresh Coconut oil ~ 3 or 4 table spoon
Kariveppela { Kariveppelai } (Metta Neem ~ kardi patta ) [ curry leaves ] as required
Preparation ~
1] The Coconut ~ Green chillies Paste
Grind the Coconut and green chillies in a mixie with little water and make a thick paste
Dont over grind. Let there be a grainy coconut feeling! Keep this ready
2] General ~
Put the vegetables in a suitable vessel to be boiled.
Add enough water for the vegetables to boil !Put the little ball of Tamarind at the bottom of the vegetables { If mangoes are used the tamarind may be omitted }
Start the stove. Add the turmeric powder, salt and chilli powder and stir.
Let it boil for 10/15 mts and be cooked well though not overcooked ~ Ensure that there is enough water!
Now add the coconut_ green chillies paste To the mixture and stir. Let it boil for two mts.
Now remove the Vessel from the stove and add
the coconut oil and the green neem leaves on the top gently stir !
Remove the tamarind residue from the bottom ! [ If mangoes are not used }
Avial is ready ~ serve Hot !
Serves about 5 people !
Note ~
We have seen that the sour taste to avial can be brought out either by using mangoes also with the vegetables or using a gooseberry volume of tamarind as indicated above. There is a third way if mangoe is not used and if tamrind is not available we may add half a cup of curds and stir and boil just before we remove from the flame !
So we may say there are three ways of Avial !
Tamarind Aviyal / Mango aviyal / and Curd aviyal /
each with its own unique blend and subtle taste !
Additional Notes ~
Another Variation Of Spicing ~
Some people also use a spoon of Jeera(zeera) [cumin seeds ] with the coconut and green chillies to make the masala paste!
Avial Can be almost dry, wet or liquidy depending upon one's need ! Use water accordingly !
The liquid variation is called "Avial Kuzhampu" in my house! This is used as a main dish to mix with rice and eat. The dry or wet variations are used as a major accompaniment to rice and a curry say Saambhaar! Avial can also be eaten with Dosha-s and Ada. There was a hotel in Chalai Thiruvanathapuram which served Ada and Avial as a special combination! Avial can also be used as north indian Sabji to be eaten with Roti, Chapathi, Poori, Paratha etc.
The Coconut and coconut oil mixing makes it uniquely Keralite and is very essential for the taste! Coconuts and oil must be fresh and oil must not be burned! I wonder whether a similar recipe exists in Bengal or Malayasia or other nations which abound in coconuts !
Making Avial Exotic
The Saffron Nut Paste-Method ~
50-150 Gms of Badam[ Almond ] Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the avial just before it is taken off the flames, to make it exotic. Kismis [Dried grapes] and other nuts available may be used too ! But The purist of avial may be little amused or disturbed by the exotication process. These Exotic version may be named "Neo-Kashmiri-Pandit Avial" !!
Vegetables not used for Avial generally ~
Vendakka[ lady's finger ] Mathanga [ sweet gourd ] tomatoes radish, turnip, cauliflower, cabbage, beetroot, broccolli, onion etc !
Nowadays avial has got mutilated into bad concoctions when onion and garlic are also used with the coconut and chilli to make the masala paste! This is real disaster in my opinion. It destroys the pristine taste of Avial ~ This is generalizing the spicing to onion-garlicism which is derivative of meat curries! Traditionally both onion and garlic were not used by the vegetarian communities of Keralam. The ambalavaasis!
Future vague experimentation(s) possible !
Use The forbidden Vegetables !
Use Ghee, Butter, Gingely oil or Olive oil !
With olive oil and western vegetables including broccoli it could be a new dish
"Meta-Avialyia Italiana ~" Garnish with mint leaves ~ a dash of tabasco!
Or Add Soyabean sauce with ajnu motto and make it "Manchuriana Avialyia Cosmica from Shanghai "