KERALA STYLE AVIYAL

Aviyal or avial is another delicious preparation of kerala, like sambar, made with mixed vegetables, coconut and curd, which gained an equal fanfare in Tamil Nadu as well. It is an inseparable dish in Sadya, and occupying an important place in Kerala Cuisine. As the taste of mixed vegetables are pampered with the goodness of coconut makes Aviyal a dish contributing to a distinguished experience to the taste and satiety. It is a fantastic side dish for rice and I love it along with pachamoru (spiced buttermilk) and thenga chammanthi (coconut chutney). More Simple & Easy-to-Cook Onasadhya Recipes @ BACHELOR'S ONASADHYA

Ingredients:-

1. Winter melon / Ash gourd (kumpalanga) – ½ of a medium size

2. Cucumber – ½ of a medium size

3. Potato – 1 nos., medium size

4. Carrot – 1 nos., medium size

5. Drumstick – 2 nos.

6. Beans – 6-7 nos

7. Raw plantain – 1, medium size

8. Raw Mango – 5-6 medium size pieces

9. Elephant foot Yam (Chena) – ¼ of a medium size

N.B: All vegetables are cut into 2 inch long pieces about ½ inch in thickness, contrary to sambar pieces which will be in cubes of 1 inch

10. Curd – ½ cup

11. Turmeric Powder – ¼ tsp.

12. Salt – to taste

For Grinding:-

13. Grated coconut – 1 ½ cup

14. Cumin seeds – ½ tsp.

15. Green chilies – 3nos.

For Seasoning:-

16. Coconut oil – 2 tbsp.

17. Curry leaves – 2-3 sprig

Method:-

1. Since each vegetable needs different time for cooking, we have to cook the vegetables in different stages to not get the pieces mushy and smashed.

(a) Take potato, yam, carrot, and raw plantain pieces in a pressure cooker along with little salt, turmeric powder and water just to cover the pieces, and cook for 2 whistles in medium flame.

(b) Now let out the steam and open the lid. Add beans, cucumber and ash gourd and continue boiling it. When it is half cooked, add chopped raw mango and drumstick pieces.

2. When the pieces are cooked, coarsely grind the grated coconut, cumin seeds and green chilies in a mixer grinder. (N.B: Don’t grind it fully into fine paste) 

3. When vegetable pieces is almost done, add and mix well the coarsely grounded coconut paste and cook for a few more minutes and remove from flame.

4. Add curd and mix well. Check for salt and adjust accordingly.

5. Season with coconut oil and curry leaves. Stir well.

Done!!!

Note:- You can skip curd when you are adding raw mangoes or add according to the sourness you want. I can also be replaced with ¼ cup of tamarind water.