Aviyal
Very popular dish in south India,especially in Kerala its a delightful mix of all vegetable immersed in to the curd mixed coconut gravy.Its full of nutrition& yummy to tummy.Final addition of coconut oil enriches the flavor of aviyal.I try making this once in a month at least,my kid loves it when I mix the aviyal to hot rice& ghee and feed her.
- Prep Time : 10 minutes
- Cook Time : 15 minutes
- Yield : 2
Ingredients
- Carrot,long slices - 1
- Beans,long slice - 6
- Potato,long slice - 1
- Raw banana/plantain,long slice - 1
- Mango,long slice - 4 pieces
- Drumstick pieces - 1/2 cup
- Pumpkin - 1/4 cup
- Brinjal,long slice - 1
- Curd - 2 tsp
- Coconut,grated - 1/2 cup
- Onion,finely chopped - 1
- Green chilies - 6-8
- Jeera - 2 tsp
- Salt to taste
- For Seasoning
- Coconut oil - 2 tsp
- Mustard seeds - 1/2 tsp
- Urad dal(ulandham paruppu) - 1/2 tsp
- Curry leaves - as per requirement
- Onion,finely chopped - 1(big size)
- Blend together
- Coconut,grated - 1/2 cup
- Jeera - 2 tsp
- Green chilies - 6-8
Instructions
1.Chop all the vegetables long as shown in pic
2.Now heat the kadai/pan pour some coconut oil add the seasoning one by one and saute onion for sometime,then pour one glass of water and let it boil.
3.Now add all the vegetables to the boiling water and let it cook,when the vegetables are 80% cooked add curd to the mix and stir for 2 minutes.
4.Grind the below given things in a blender adding little water and pour it on top of the vegetables stir it again and switch it off.
5.Add half a spoon of coconut oil to enhance the flavor.
NOTE:
- All types of vegetables can be used for this aviyal but try avoiding water content vegetable because it tents to loose up water.
- While adding mango use only 1 tsp of curd then the aviyal might turn sour after sometime.
- Immerse brinjal,potato,plantain in water while cutting vegetables for aviyal that way the colour doesn't turn brown.
- You can use vegetable oil too while seasoning but coconut oil gives that rich aroma.
(No Ratings Yet)
Loading...
Leave a Reply