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Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot aviyal recipe, coconut curry, Kerala Onam avial, best aviyal recipe, pressure cooker aviyal, one-pot aviyal recipe recipes with step-by-step pictures and video recipe. Check out the aviyalrecipeand if you like the video plsSUBSCRIBE to my channel.Also check Adai Aviyal combo
Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot avial recipe, coconut curry, Kerala Onam avial, best avial recipe, pressure cooker avial, one-pot avial recipe is a Tasty side dish prepared with vegetables, curd, and coconut. Avial is a delicious south Indian curry widely popular in Tamil Nadu, Kerala, and Karnataka. Avial can be prepared in an instant pot/pressure cooker/ stovetop.
Can I make Vegan Avial?
Yes, replace curd with vegan yogurt and follow the rest of the recipe.
Can I prepare Aviyal in a pressure cooker?
Yes, follow the same ingredients and use a pressure cooker instead of an Instant Pot. Cook for 1 whistle and do a quick pressure release.
Can I do natural pressure release?
Yes, but veggies turn a bit overcooked, and also you will have more water in the pot.
How to rest in crunchy vegetables for Avial?
I have cooked for 1 min at high temperature, but you can cook for 0 min and quick release for crunchy vegetables.
Adai Aviyal combo
Can I mix the ground coconut paste?
After adding coconut paste, avoid mixing it. vegetables might burn. Layering works best
1 layer - oil + water
2 layers - vegetables
3 layers - coconut paste
Can I add cumin seeds to Aviyal?
Traditionally we add cumin seeds to kootu varieties but avial is the exception. In our home, we don't add cumin seeds to aviyal recipe.
What kind of vegetables should I use for Kerala aviyal?
Traditionally all kinds of root vegetables can be used for aviyal. You can also use brinjal, snack gourd, etc. In our home, I just go with the available ingredients from my fridge.
Can I skip rice flour?
Rice flour is optional, I prefer a thick consistency a vital. You can skip according to your desired consistency. If you prefer runny a vital adjust the water accordingly.
Should I always add raw mango to the aviyal?
No, aviyal is always a bit sour. If the curd you are using is non-sour use little mangoes for sourness but if the curd is sour skip raw mangoes.
Kootu recipes in TMF
coconut-based recipes in TMF
instant pot recipes in TMF
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Ingredients
- Mixed Vegetables - 1000 grams peeled and chopped into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)
- Thick Curd - 1/2 cup tight pressed
- Salt - to taste
- Water - 1 tbsp
- Coconut oil - 1 tbsp
- Rice flour 1/2 tsp
To grind:
- Coconut - 1 cup tightly packed
- Green Chilli - 3 Adjust according to your taste
- Thick curd 1 tbsp
- Little water
To Temper:
- Coconut Oil - 1 tbsp
- Curry leaves - few
Instructions
Ground coconut
Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency
Tempering
In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set aside
How to make cook vegetables for instant pot Aviyal:
Add coconut oil and water to the instant pot
Furthermore, add vegetables and spread
Sprinkle required salt
Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot
If the curd you are going to use is sour, close the lid
If the curd you are going to use is non-sour, add few raw mangoes and close the lid
Cook for 1 minute at high temperature and carefully do a quick release
Transfer the cooked vegetables to a wide vessel
Add rice flour and gently mix
How to make cook vegetables for traditional Aviyal:
Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water
AViyal
In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
If required add little rice flour
Prepare aviyal
Add curry leaves to the cooked vegetables
In a bowl add curd and mix well
After the cooked vegetables of completely cool add the curd ad mix gently
Video
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Notes
- Be careful while releasing
the pressure - I have used instant pot but youcan also cook vegetables for one whistle (quick release) in the pressure cooker
- If you do not want to do quick release then you can also cook vegetables in a cooker separator with little salt and water for 2 whistles
- Alternatively, you can cook vegetables in an open pan with enough water
- Raw mango is optional. if the curd
your use is sour, skip it - Coconut oil gives a nice flavor to the Avial
- I have transferred the cooked vegetables to a separate bowl, but that is optional.
You can retain the cooked vegetables in the instant pot but avoid closing the lid - Avoid adding curd when the cooked vegetables are hot
- Always mix curd well before adding
- For thick consistency aviyal, I used little rice flour, but you can skip if you prefer runny Aviyal
- Use vegan curd (cashew yogurt or soy curd or coconut yogurt) for vegan aviyal
- I have toasted curry leaves separately but you can also add curry leaves while cooking vegetables
- you can add a pinch of turmeric powder while cooking vegetables
- Adjust the Chilli according to your desired spice
- Grind coconut into chutney consistency
- After adding coconut paste, avoid mixing it asvegetables might burn
- For burn-free cooking always follow the layers
- I have cooked for 1 min at high temperature but for crunchy vegetables,
you can cook for 0 min and quick release - Add vegetables of your choice. You can root vegetables or add brinjal, snake gourd, etc.
- You can add few cumin seeds while preparing coconut paste
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Ingredients:
Mixed Vegetables - 1000 grams, peeled and chopped into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)
Thick Curd - 1/2 cup, tight pressed
Salt - to taste
Water - 1 tbsp
Coconut oil - 1 tbsp
Rice flour 1/2 tsp
To grind:
Coconut - 1 cup, tightly packed
Green Chilli - 3 (Adjust according to your taste)
Thick curd 1 tbsp
Little water
To Temper:
Coconut Oil - 1 tbsp
Curry leaves - few
Ground coconut
Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency
Tempering
In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set them aside
How to make cook vegetables forinstant potAviyal:
- Add coconut oil and water to the instant pot
- Furthermore, add vegetables and spread
- Sprinkle required salt
- Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot
- If the curd you are going to use is sour, close the lid
- If the curd you are going to use is non-sour, add few raw mangoes and close the lid
- Cook for 1 minute at high temperature and carefully do a quick release
- Transfer the cooked vegetables to a wide vessel
- Add rice flour and gently mix
How to make cook vegetables fortraditional Aviyal:
- Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water
- In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
- If required add little rice flour
Prepare aviyal
- Add curry leaves to the cooked vegetables
- In a bowl add curd and mix well
- After the cooked vegetables of completely cool add the curd ad mix gently
