Aviyal is a mixed vegetable dish cooked in coconut gravy by adding some curd/yoghurt, Raw coconut oil and lots of curry leaves. It is an integral part of any festival cooking and It is believed that Bhima, one of the Pandava’s, invented this dish, during their exile period. Avial is a must dish during Onam Sadhya in Kerala. Aviyal is one of the favorite dishes of my family. I learnt this recipe from my mom-in-law. This is how we do this recipe in our family.
Ingredients:
Ivy gourd – 250gms.
Brinjal – 1
Snake gourd -1
Raw banana -1
Yam -250 grams.
Ridge gourd-1
Yard long beans -250 grams.
Bitter gourd -1
Coloured cucumber – 1
Raw mango-1 or Hog plum -4
Fresh grated Coconut – From one coconut.
Butter milk – 1 cup
Coconut oil – 6 tsp.
Jeera/cumin -1 tsp.
Dry red chilli – 2
Green chilli -4 to 5
Red chilli powder – 1tsp.
Turmeric Powder – 1tsp.
Curry Leaves- 5 springs.
Salt
Procedure:
1. Cut all the above-mentioned vegetables in a matchstick manner (slightly big pieces). 
2. Take all the vegetables and slit green chilies in a heavy bottomed vessel. To this add little red chilli powder, turmeric powder, salt and little water and cook till the veggies are done.
3. In the meantime, prepare coconut paste by adding grated coconut, jeera, dry red chilli in a mixer jar. Add little water, grind and keep it aside.
4.When veggies are cooked add this coconut paste along with butter milk. Mix nicely.
5.To this mixture add lot of curry leaves and pour raw coconut oil. Press everything using back of the ladle, close tightly using a plate and continue cooking till it boils nicely.
6.Once it starts boiling, switch-off the gas and delicious avial is ready to serve.
7. You can enjoy this Avial with rice, roti or Neer Dosa.
NOTE: -Try to add all the mentioned vegetables as much as possible.
– Usage of coconut oil will give the authentic taste.