Aviyal is a kind of side dish prepared in TamilNadu and kerala during auspicious times . Aviyal means vegetables cooked in water . It contains many vegetables and root vegetables without much oil.There are many varieties of aviyal .
One of such kind is the TamilNadu aviyal or kalyana (wedding) aviyal or Pongal aviyal. TamilNadu Aviyal is flavored with turmeric , mango , tamarind and tomato instead of curd, While kerala aviyal has more coconut and curd. But I will tell both are yummy in their own way . Since it is a Pongal season , I felt it more appropriate to present you guys this TamilNadu's special aviyal. There is an old saying that people should add all the vegetables (atleast one piece) on Pongal day, so that they will not get allergic to any vegetable throughout the year.
This is a 'must to serve' side dish in almost all functions of TamilNadu.
What is more pleasant than a wedding feast, in which all can sit together to have this aviyal with Sambar rice served in a banana leaf?
Unripe banana (choose Indian banana) - 1
Baby brinjal / small eggplant - 3
Drumstick - 1
Red onion - 1
White pumkin - 100 gms
Tomato - 1
Yam (suran / senai kilangu) - 100 gms
Raw mango - 1/2
potato - 1
cluster beans - 100 gms
string beans - 100 gms
(Cauliflower , cabbage , broccoli , celery and beetroot do not go along with the recipe. Just use only native Indian vegetables.)
fresh shredded coconut - 1 cup
green chilli - 4
shallot onion - 4 / 1 small red onion.
cumin seeds- 1 tsp
black pepper- 1 tsp
(Grind all of the above coarsely).
Channa dal - a handful
Tamarind extract - 1 tsp.
turmeric - 1/4 tsp
shredded coconut - 1 tbsp
coconut oil (or)any cooking oil - 1 tbsp
curry leaves - 1 brig
mustard seed - 1tsp
salt - to taste
water- 2 cups
Cut the vegetables in to big pieces .
Cook all the vegetables in water and turmeric powder. Add water just to immerse the vegetables. Add soaked channa dal.
After they become tender add salt and tamarind extract.
Then goes the coarsely ground masala and mix well. Bring it to boil.
check for salt.Now switch off the flame.
Heat a separate pan with coconut oil and splutter the mustard seeds. Add the remaining shredded coconut, curry leaves and run the 'thalippu' over the aviyal.
TamilNadu Pongal aviyal is ready.
Makes 800 ml of aviyal (nearly 4 cups).
It can be served with sambar rice , rasam rice , roti , adai or chapathi .
Friday, January 16, 2009
Vikis Kitchen has been functioning since 2008. Viki created it to celebrate her passion for cooking.At first she started writing these recipes just like a handy reference, as soon as she arrived USA along with her husband. She wanted to write down all those recipes she learned from her teens, so that she can remember them forever. Homemade foods and healthy life style are her favorites In this blog one can read about Tirunelveli cuisine, stories about interesting people she met, her cooking gurujis , her family etc., Most of all , she is writing this blog to honor and remember her mom.