Aviyal

Aviyal is an all-time favourite side dish that pairs well with steaming, hot rice, adai dosai, and chapathi. In Tirunelveli, this vegetarian dish holds a coveted place in most wedding menus. In fact, people here say that aviyal is used as a parameter to ascertain the expertise of the head cook at weddings. Interestingly, another local rumour says that chopping vegetables for Aviyal can strengthen the bond between mothers-in-law and their daughters-in-law.

This dish is a grand medley of more than half a dozen locally-sourced vegetables in a thick coating of coconut paste. Ground cumin and shallots add an earthy, rustic flavour, and curd gives it a tangy twist. The dish is mildly spicy, has little oil, and highlights each vegetable's unique taste and texture without drowning them in masalas. You can use any number of vegetables to make Aviyal. However, raw plantains, brinjals, and drumsticks are more than enough to create this dish.

Let's check out the recipe.

Ingredients:

• White brinjal - 10
• Drumstick - 2
• Carrot - 2
• Raw plantain - 2
• Beans - 5
• Raw mango - 2 pieces
• Potatoes - 2
• Yam - 1/4 the of a big yam
• Chinese potato - 5
• Cluster beans - 5

To grind:

• Grated coconut - Half
• Green chillies - 6
• Cumin seeds - 2 teaspoons
• Shallots - 4

Ingredients for tempering:

• Coconut oil - 50-100 ml (Use liberally)
• Mustard and split black gram - As required
• Curry leaves - A bunch
• Salt - As required.
• Fresh Curd- 2-3 tablespoons(Optional)

Method Of Preparation:

Prepare all the vegetables by washing and chopping them uniformly into batons. Vegetables for Aviyal should only be chopped into small batons and not diced or cubed.
Now add the vegetables to water and bring to a boil. When it starts boiling, drain off the excess water, add salt and the ground coconut paste. Allow the mixture to boil until the vegetables are cooked, and the paste is completely absorbed. At this stage, you can add the curd and toss the ingredients for another minute until they are well incorporated.

Add a generous amount of coconut oil in a second pan, temper the mustard, split black gram and curry leaves. Add the tempered spices to the cooked vegetables and toss gently until the oil blends into the dish. Tempering is an optional step.

A lot of people serve the Aviyal after stirring in hot coconut oil. Similarly, adding turmeric to the dish is also optional. You can forego the turmeric if you prefer your aviyal to be white in colour. Serve your aviyal with steaming hot rice for lunch or adai dosai for dinner!