Oats aviyal recipeTweet
Oats avial is a variation of the popular South Indian avial which is a delicious preparation made with a thick mixture of vegetables and coconut and seasoned with coconut oil, mustard seeds and curry leaves. Aviyal is a considered as an essential part of the Keralite vegetarian feast. The vegetables commonly used are yam, plantain, pumpkin, carrots, beans and potatoes. This dish can be made into a gravy or into a semi-solid side dish. It is generally eaten with rice. Here I have given a twist and added oats to make it more healthier. The basic gravy of coconut and curd is more thickened with the powdered oats added to it, but tastewise it the same delicious aviyal we all love.
Prep Time : 25 mins
Cook Time : 20 mins
Servings : 4 persons
Total time – 45 mins
French beans – 5-6 (cut into half inch long pieces)
Carrots – 2 (cut into half inch long pieces)
Small drumsticks – 2 (cut into 1 inch strips)
Raw banana – 1 (cut into half inch pieces)
Potato – 1 (cut into half inch pieces)
Turmeric powder (haldi) – 1/4 teaspoon
Salt to taste
TO BE GROUND INTO A PASTE
Oats – 4 tablespoons
Freshly grated coconut – 3/4 cup
Cumin seeds (jeera) – 1/2 teaspoon
Yoghurt (curd) – 1 cup
Green chillies – 3 to 4
Coconut oil – 1/4 cup
Mustard seeds – 1/2 teaspoon
2 dry red chillies
Few curry leaves
HOW TO MAKE/PREPARE OATS AVIYAL RECIPE
Grind all the ingredients given under ‘TO BE GROUND INTO A PASTE’ to a smooth paste by adding little water.
Boil 5-6 cups of water. Add little salt, turmeric powder and vegetables and boil for 10-15 minutes on medium flame till slightly soft. Drain the water and keep the boiled vegetables aside. Heat a pan on a low flame. Add the ground paste and 1 to 1 1/2 cups of water and keep stirring till it boils.
Add the boiled vegetables and simmer for 3-4 minutes on a low flame. Adjust the consistency of the aviyal accordingly as desired by you, to either thin or thick consistency, by adding little water or curd.
Once the ground mixture is well blended with the vegetables, switch off the flame. Remove the avial to a serving bowl.
Heat coconut oil in a tadka pan. Add mustard seeds, curry leaves and red chillies. Once the seeds stop spluttering, add this seasoning to the avial and mix well.
Serve avial hot with steamed rice.
Add curd according to the sourness required by you.
Ensure that the boiled vegetables are soft and not too mushy for better taste. You can either pressure cook the vegetables upto 2 whistles or cook in an open pan.
Coconut oil is tradionally used in avial as it adds flavor to the dish. But you can use normal cooking oil instead of coconut oil.