Reguired Vegetables
- Potato
- Raw Plantain (Vazhakka)
- Yam (Chenna)
- Carrot
- Drum Sticks (Muringakka)
- Beans
- Ivy Gourd (Kovakka)
- Raw Mango
- Brinjal (Vazhuthananga)
- Ash Gourd (Kumbalanga)
- Runner Beans (Payar)
- Pumpkin (Mathanga)
- Jack Fruit nut (Chakka kuru -optional)
Vegetables like Okra (Ladies Finger), Cabbage etc. which become mushy are not added. Some people prefer their Aviyal to be completely dry while others like Aviyal with a nice little thick gravy. Here is my recipe for Aviyal. I usually make Aviyal with a little gravy.
- Mixed Vegetables cut into 1 or 2 inch long sized pieces – Around 4-5 Cups
(I’ve used 1 potato, 1 Mango, 2 carrots, 2 drumsticks, 1/2 plantain, 6 beans and a few pieces of brinjal) - Turmeric powder – 1/4 tsp
- Curd – 3 tbsp
- Curry Leaves – A sprig
- Coconut Oil – 1 tbsp
- Water – As needed
- Salt – to taste
- Coconut – 1 cup
- Cumin (Jeera) – 1/4 tsp
- Green Chillies – 4
- Shallots or Pearl Onions (diced) – 2
- Garlic Pods – 3
- Curry Leaves – A few
- Turmeric Powder – 1/4 tsp
Preparation Method
- Cover and cook the vegetables in very little water along with salt and 1/4 tsp turmeric powder until half done. Add the vegetables according to their cooking time and be careful not to fully cook the vegetables.
- Open the lid and allow any excess water to evaporate from the veggies.
- Meanwhile, grind coconut and other ingredients with little water to form a coarse paste.
- Add the coconut paste to the cooked vegetables and mix gently. Add more salt if needed. Continue to simmer for another 5-7 minutes until thick.
- If you like you aviyal to have a slight sour taste, remove from stove top and add 2 tbsp curd. Mix gently.
- Finally add fresh coconut oil and another sprig of curry leaves for garnishing.
