Aviyal is a mixed vegetable curry
prepared in TamilNadu and kerala during auspicious days. The word 'Aviyal' means anything cooked in water . Aviyal recipe differs from region to region. The below is a kind of Kerala Aviyal.
This dish should be particularly made with native Indian vegetables like unripe plantain, drumstick, brinjal , white pumpkin, cucumber, unripe mango, and all other vegetables and roots vegetables available during the season (except okra, bitter gourd , beetroot etc and some vegetables that can't go in this medley).
The cooking part is much easier than gathering and processing these individual vegetables. The more difficult part is buying all these vegetables in small quantity in abroad. In Tamilnadu and kerala , the vendors would sell heaps of assorted veggies (called kooru), for sambar and aviyal. They sell it like 'oru kooru 50 rupees' (one heap for 50 Rupees).
Here most vegetables are sold in lb. We can take 2 or 3 vegetables also, but how can I explain the billing lady that I am buying these in teeny meeny quantity of avarakkai for aviyal. So I avoid that situation by a method. Whenever I wish to do aviyal, I buy all the vegetables (for aviyal) while doing grocery shopping in the available quantity. Then I reserve each and every vegetable from everyday cooking for a week. For example , if I buy 3 to 4 unripe banana , I will save one for aviyal in the fridge, after using the remaining for a sidedish on a weekday. Just like that I gather all the primary vegetables.
I use frozen Yam (suran) only, as it is too expensive if we get fresh.
Now coming to the instant pot part. I got a new 3 qt instant pot for $36 in a sale in Kohl's. Though I have a 6qt also, I love the way this small one looks. I have been eyeing on it for sometime. Then one day I got that push and encouragement from my dear friend Raji, and then I got it on a sale :). wow ! Feeling good !
Instant pot makes the cooking totally easy. Here is the procedure !
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| Aviyal vegetables |
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| chop the vegetables like this |
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| vegetables inside vessel |
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| grind the masala paste |
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| add to vegetables |
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| after pressure cooking |
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| add coconut oil, curry leaf, yogurt |
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| mix well |
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| aviyal is ready ! |
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| Aviyal made in instant pot |
Aviyal vegetables:
Unripe banana (choose Indian banana) - 1
Baby brinjal / small eggplant - 3
Drumstick - 1
Red onion - 1
White pumkin - 100 gms
cucumber - 1 small
Yam (suran / senai kilangu) - 100 gms
Raw mango - 1/2
potato - 1
arbi (seppan kilangu) - 2
avarakkai (broad beans) - 10 number
cluster beans - 10 numbers
green beans - 10 number
carrot - 1
(Cauliflower , cabbage , broccoli , celery and beetroot do not go along with the recipe. Just use only native Indian vegetables.)
Masala:
fresh shredded coconut - 1 cup
green chilli - 4
shallot - 2
cumin seeds- 1 tsp
black pepper- 1 tsp
(Grind all of the above coarsely).
sea salt - 2 tsp (as per need)
Other ingredients:
coconut oil (or)any cooking oil - 2 tbsp
curry leaves - 2 sprig
thick curd (Indian plain yogurt) - 1 cup
Method:
Cut the vegetables uniformly in to long pieces (1/4 inch thick and 2 inch length).
Grind the masala given.
Pour the masala paste in the instant pot vessel, add a cup of water and salt.
Put all the chopped vegetables.
Mix well by shaking.
Close the lid of the Instant pot.
Select the pressure cooking mode. Set the pressure level to high. Pressure cook for 5 minutes.
Manually release the pressure.
Add the curd (yogurt).
Add the curry leaves, coconut oil and mix well without breaking the vegetables.
Check for salt. If needed add more.
Aviyal is ready !
Serving suggestions:
It can be served with sambar rice , rasam rice , roti , adai or chapathi .
