Malabar is located in southern tip of India; Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations, Rich in Heritage, scenic beauty and mouthwatering cuisine.
Methology of Avial, see the link Aviyal
Malabar Aviyal is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. It plays a major role in Kerala Sadya. Making Aviyal is quite easy, once you are done cutting the vegetables. This Aviyal menu is sure to transport you to the shores of Kerala. Enjoy
Ethaykka (Kerala Banana) - 1 no
Carrot 1 no
Beans 10 no.
Elephant Yam 50 gm
Raw Banana 1 no.
Methanga-Red Pumpkin 1 small piece
White Pumpkin/Kumbalanga 1 small piece
Lobia/ Nandan Payar 100 gm.
Golden Cucumber / Nadan Cucumber ½ no
Green chilies 2 no
Fresh Coconut 1 cup
Green Chilies 8 no.(Depending on spice level)
Jeera a pinch.
Turmeric Powder ¼ tsp.
Plain sour yogurt/curd 1 cup (room temperature)
Water 2 cups
Salt to taste
Coconut oil 2tbsp.
Curry Leaves 2 strings
- Grind coconut, cumin seed, and green chilies with adding a little water and grind into coarsely.
- Peel and chop all the vegetables into similar sized 2-inch lengths.
- Take a heavy cooking pan, add vegetables, water ,turmeric powder and salt. Cook the vegetables.
- When the vegetables are ¾ cooked, add the grounded coconut paste and l tbsp. of coconut oil into it. Mix the vegetable gently.
- Keep an eye on the vegetables as they may need more water as they cook.
- Now cook over low heat for about 10 minutes till the raw taste of coconut paste gone.
- Whip the curds into a smooth blend. Keep aside.
- Turn off the stove heat and add the whipped curd into vegetables and gently mix it.
- Heat coconut oil in kadai, fry the curry leaves and add into the Aviyal and mix well.
- Now the famous Malabar Aviyal is ready to serve.
- Serve hot Aviyal with White Rice.
Note: See my other Aviyal recipe is here, Aviyal