Chettinad Aviyal
A vibrant medley of country vegetables cooked in a creamy coconut-yogurt sauce, uniquely flavored with the aromatic spices of the Chettinad region. A wholesome and delicious South Indian classic.
For 4 servings
7 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Chettinad Spice Powder
- b.In a small, dry pan over low heat, roast the black peppercorns, fennel seeds, star anise petal, cinnamon stick, and cloves for 1-2 minutes until they become aromatic.
- c.Remove from heat and allow to cool completely. Grind into a fine powder using a spice grinder or mortar and pestle. Set this Chettinad masala aside.
- 2
Step 2
- a.Cook the Vegetables
- b.In a wide, heavy-bottomed pot, combine the mixed vegetables, turmeric powder, salt, and 1 cup of water.
- c.Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and cook for 10-12 minutes until the vegetables are tender but still retain a slight bite. Avoid overcooking.
- 3
Step 3
- a.Prepare the Coconut Paste
- b.While the vegetables are cooking, place the fresh grated coconut, green chilies, cumin seeds, and sambar onions into a blender.
- c.Grind to a coarse paste. Add a tablespoon of water only if needed to help the ingredients blend smoothly.
- 4
Step 4
- a.Combine Masalas with Vegetables
- b.Once the vegetables are cooked, add the ground coconut paste and the freshly prepared Chettinad spice powder to the pot.
- c.Gently stir to coat all the vegetables evenly.
- d.Continue to cook on low heat for 5-7 minutes, allowing the flavors to meld and the raw aroma of the coconut paste to dissipate. If the mixture seems too dry, add a splash of warm water.
- 5
Step 5
- a.Incorporate the Curd
- b.Turn off the heat completely and let the pot cool for a minute. This is crucial to prevent the curd from splitting.
- c.Pour in the whisked curd and mix gently until it is well combined with the vegetables and masala.
- 6
Step 6
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Add the mustard seeds and wait for them to splutter.
- d.Add the urad dal and sauté until it turns a light golden brown.
- e.Finally, add the broken dried red chili and curry leaves. Fry for a few seconds until the curry leaves are crisp.
- 7
Step 7
- a.Final Assembly and Serving
- b.Pour the hot tempering over the aviyal.
- c.Mix gently one last time. Serve the Chettinad Aviyal hot with steamed rice or adai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For best results, cut all vegetables into uniform 2-inch batons for even cooking.
- 2Do not overcook the vegetables; they should be tender-crisp, not mushy.
- 3Always add the curd after turning off the heat to prevent it from curdling.
- 4Using slightly sour curd enhances the traditional tangy flavor of the aviyal.
- 5Freshly grated coconut and cold-pressed coconut oil provide the most authentic taste and aroma.
- 6You can prepare the Chettinad spice powder in a larger batch and store it in an airtight container for future use.
Adapt it for your goals.
Vegan Version
Substitute the dairy curd with a plant-based yogurt like coconut or cashew yogurt. Ensure it is unflavored and slightly tangy.
Kerala StyleKerala Style
For a traditional Kerala aviyal, omit the Chettinad spice powder (peppercorns, fennel, star anise, cinnamon, cloves). The primary flavors will come from coconut, green chilies, cumin, and coconut oil.
Different VegetablesDifferent Vegetables
Feel free to use other vegetables like pumpkin, cucumber, snake gourd, or potatoes. The key is to use a variety of textures and flavors.
With TamarindWith Tamarind
For a different kind of tang, you can skip the curd and use a small, marble-sized ball of tamarind soaked in warm water. Add the tamarind extract along with the coconut paste.
Why this is on our healthy list.
Rich in Fiber and Nutrients
The wide variety of vegetables used in Aviyal makes it an excellent source of dietary fiber, vitamins (like A and C), and essential minerals, which support overall health and digestion.
Promotes Gut Health
The use of curd provides beneficial probiotics that help maintain a healthy gut microbiome, aiding digestion and boosting immunity.
Provides Healthy Fats
Coconut and coconut oil are rich in medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide energy and support heart health when consumed in moderation.
Anti-inflammatory Properties
Spices like turmeric, black pepper, and cloves used in the Chettinad masala are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
One serving of Chettinad Aviyal (approximately 1 cup or 250g) contains around 220-240 calories, depending on the specific vegetables and amount of oil used.