Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Aviyal -Kerala Style Recipe
    Lost? Site Map

    Aviyal -Kerala Style

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    swathi's Note:

    Aviyal is a dish that has a unique place in a typical Kerala(S.India)Cuisine. It is a thick mixture of a lot vegetables, curd and coconut. It is seasoned with coconut oil and curry leaves. Aviyal is considered an essential part of the Sadhya.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Vegetables

    Directions:

    1. 1
      All vegetables go in it, except perhaps, some mushy vegetables, like, ladies fingers, cabbage, cauliflower, beetroot (it stains the dish), radish, turnip, onion, sweet potato, etc.
    2. 2
      Usually used are drumstick, Brinjal,Yam,String beans, Raw plantain,Cucumber,Potato,Ash gourd.
    3. 3
      Wash and cut all the vegetables lengthwise into 2" pieces(stick shape).
    4. 4
      Boil the vegetables until just done, with turmeric powder and salt.
    5. 5
      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.
    6. 6
      Keep adding the vegetables to the boiling water according to the cooking time, the longer cooking vegetables first and the quicker ones last).
    7. 7
      Grind the coconut with green chillies, without using water.
    8. 8
      Drain the vegetables.
    9. 9
      Put them in a wide mouthed large pan in mild heat, add the coconut mixture, beaten curds, curry leaves and coconut oil and gently toss for few minutes, until all the vegetables are coated with coconut and coconut oil.
    10. 10
      If using a spoon, be careful not to mash the vegetables.
    11. 11
      Remove from heat add fresh curry leaves.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Aviyal -Kerala Style

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 250.0
     
    Calories from Fat 146
    58%
    Total Fat 16.2 g
    25%
    Saturated Fat 13.9 g
    69%
    Cholesterol 0.7 mg
    0%
    Sodium 768.6 mg
    32%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 16.4 g
    65%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    curry leaves

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites