Ever since we ate Aviyal at Rajni Restaurant, I wanted my mom to try to make it at home. She found a packet of Aviyal Mix at Subji Mandi (Indian grocery store) last week and tried to recreate it. Aviyal is a mixed vegetable dish with a coconut and yogurt gravy sauce, originating from Kerala.
On the upside:
- All the vegetables needed to make this dish were included and they were straight from the source - grown and packed in Kerala.
- The cost of this mix was under 2 USD.
The packet contained fresh frozen pre-cut vegetables and spices found in a typical Aviyal dish:
1-2 Drumsticks
50 grams of Elephant yam
1 medium-size Cucumber
50 grams of Snake gourd
50 grams of Long beans
50 grams of Carrot
1 small green mango
3 medium-sized green chilies
10 curry leaves
The only downside is that the packet didn't come with a recipe. Lucky for us, my mom is a genius. I cheered on as she did her magic.
Below are the ingredients for the gravy:
12oz Yogurt
1/2 cup Coconut (fresh/frozen), grated
1 tsp Whole Cumin seeds
A pinch of Turmeric
Salt, as needed
Let's get started:
1) Empty the cut vegetables into a heavy-bottomed saucepan (3-5 Qt). Add 1½ cup of water, ½ tsp of turmeric, and cook until soft and firm. Drumstick takes the longest time to cook, so make sure it is soft. Transfer into the serving dish and allow it to cool down.
2) Blend together grated coconut, green chilies, cumin, and approximately 1/3 of yogurt and a pinch of salt until it is a smooth mixture. 
- All the vegetables needed to make this dish were included and they were straight from the source - grown and packed in Kerala.
- The cost of this mix was under 2 USD.
The packet contained fresh frozen pre-cut vegetables and spices found in a typical Aviyal dish:
1-2 Drumsticks
50 grams of Elephant yam
1 medium-size Cucumber
50 grams of Snake gourd
50 grams of Long beans
50 grams of Carrot
1 small green mango
3 medium-sized green chilies
10 curry leaves
The only downside is that the packet didn't come with a recipe. Lucky for us, my mom is a genius. I cheered on as she did her magic.
Below are the ingredients for the gravy:
12oz Yogurt
1/2 cup Coconut (fresh/frozen), grated
1 tsp Whole Cumin seeds
A pinch of Turmeric
Salt, as needed
Let's get started:
1) Empty the cut vegetables into a heavy-bottomed saucepan (3-5 Qt). Add 1½ cup of water, ½ tsp of turmeric, and cook until soft and firm. Drumstick takes the longest time to cook, so make sure it is soft. Transfer into the serving dish and allow it to cool down.
3) Add the remaining yogurt, blended coconut mixture to the cooked vegetables and mix well. For seasoning, heat a tablespoon of coconut oil on low heat and add 1/2 tsp mustard seeds, cumin, and red chili. when they splutter, add asafoetida and curry leaves. Stir 10 seconds and immediately transfer it into Avial and mix well.
4) Serve it with warm rice or pooris.
 |
| Served hot over brown rice |
- The packet includes 3 chilies, use 2 if you prefer less spice level.
- On the packet, the serving size is listed as 3 but we found that after combining all the ingredients together, the dish is enough for 4-6.
Our conclusion: The dish turned out well and didn't require a lot of time since most of the prep work was done. Also, the spices included in the packet were packed separately to prevent any wetness or sogginess. We would buy this mix again.
I've used this recipe many times. It has always come out well. Thanks!
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