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Add a photoAviyal again is a dish prepared with as many vegetables as one can get. There is a legend about this dish.
It is supposed to have been invented by Bhima (one of the Pandava brothers) during his Agnaathavaasa. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut and prepared "Aviyal."
Almost all vegetables go in it, except perhaps, some mushy vegetables, like, tomato, brinjal, ladies fingers, cabbage, cauliflower, beetroot (it stains the dish), radish, turnip, onion, sweet potato, etc. Otherwise, all the following vegetables can be used, depending on the availability. (Source: Wikipedia)
4 cups of all mixed vegetables depending on the availability. I have marked the vegetables I used and use commonly for aviyal everytime.
Raw Green plantain
Elephant yam (chenai kizhangu in Tamil),
Chembu (cheppam kizhangu in Tamil)
Snake gourd
Pumpkin
Ash gourd
Carrot
Beans
Avarakkai
Chow Chow
Drumsticks
Potato
Raw jackfruit
A small quantity of bitter gourd can be used to give a tinge of bitterness. But I avoid, as my kutti sundari likes without it. Since a variety of vegetables are used, we will need only very small quantity of each of them and also it is very difficult to prepare 2 servings or 4 servings. However, even if the prepared quantity is more than can be consumed, it keeps well for a couple of days under refrigeration.
Ingredientes
- Vegetables: 500 gms of mixed vegetables.
- Turmeric powder: 1tsp. (optional)
- Grated fresh coconut :1½ cups
- Green chillies: 2-5 (I usually use only 2)
- Curds 3-4 tbsp lightly sour (if using raw mango, do not use curds)
- Salt to taste
- Curry leaves 2 bunches.
- 1/2 tspn cumin
Direcciones
- Coconut oil (this gives aviyal a good aroma, so do not substitute)
- Wash and cut all the vegetables lengthwise into 2" pieces(stick shape). Cook the vegetables by adding little water ( I prefer to add water now and then and I make sure I do not add more water and end up draining the water with lots of nutrition from the veggies). Also one should be careful not to overcook the vegetables: they should remain crisp.(There are some vegetables which cook very fast and some which take a long time. Keep adding the vegetables according to the cooking time, the longer cooking vegetables first and the quicker ones last).
- Once the vegetables are cooked, grind coconut, cumin, green chillies and add to the cooked veggies. Add the beaten curd and let stay in heat for a minute and remove. Finally, tamper the curry leaves with coconut oil
- I make it little watery so as to eat with adai.
- Enjoy the aviyal with you adai. Aviyal can also be used in the main course along with rice and sambar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 616g | |
| Calories 574 | |
| Calories from Fat 216 | 38% |
| Total Fat 25.5g | 32% |
| Saturated Fat 19.32g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 252mg | 11% |
| Potassium 1347mg | 38% |
| Total Carbs 77.78g | 21% |
| Dietary Fiber 25.7g | 86% |
| Sugars 4.27g | 3% |
| Protein 22.28g | 36% |
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