Carrot - 1/4 cup
Raw banana / Plantain - 1/2 cup
Potato - 1/2 cup
Yam / Chenna - 1/2 cup
Drumstick - 1/2 cup
Brinjal - 1/2 cup
Snake gourd - 1/2 cup
Beans - 1/4 cup
Coconut - 1 cup
Cumin seeds - 1 tsp
Green chilli - 3 to 5
Curd - 1/2 cup
Turmeric - 1/4 tsp
Salt - to taste
Curry leaves - 3 sprig
Coconut oil - 2 tblspn
Wash and chop the vegetables lengthwise say, 2 inch pieces.
Take coconut, cumin and green chilli in a blender and grind them into a coarse paste. Add little water if required.
In a vessel, add the chopped vegetables(add yam first and add other vegetables when yam is partially cooked), turmeric, salt, curry leaves and little water to cook. Vegetables should be cooked and but should not turn mushy. So add less water. Cover and cook for 10 mins.
When the vegetables gets 90% cooked and water is reduced, add the ground coconut paste and curd. Mix them well. Check for salt.
Add in little coconut oil and curry leaves. Cover and cook for 2 minutes or till done.
Serve with rice, sambar.
- You can also add tamarind extract or raw mango instead of curd for sourness.
- Vegetables like beetroot, cabbage are not usually preferred.
- Also, you can steam cook the vegetables.
- If you feel it is very watery, add a tsp of rice flour. It helps to thicken them.
- Do not temper for aviyal
|Keep your ingredients ready. Chop all the vegetables lengthwise. Remember that carrot and beans should be added less. Vegetables like beetroot should not be included|
|Wash the chopped vegetables|
|First add yam and cook until it is half done because it takes little more time to cook compared to other vegetables|
|Cook for 3 to 5 mins. It is partially done|
|Add 1 glass of water. Do not add too much water as the vegetables will become mushy|
|Add in turmeric|
|Salt is added|
|Now add the curry leaves. This will give a nice aroma and flavour to the aviyal|
|Cover and cook for 10 mins. Vegetables take only 10 mins to cook|
|Grind coconut and green chilly coarsely|
|Now add the coarsely ground coconut|
|Add in sour curd|
|Finally, add curry leaves and coconut oil. Cook for 2 mins and remove from flame.|
|Serve with rice|