Kerala Aviyal

This recipe serves 4.

Ingredients:

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Vegetables are the main ingredients in Aviyal.You can use any number of vegetables.I am listing down the veggies I used with their measurement.

• Drumstick - 2
• Carrots - 2 medium sized
• Beans - 10
• Snake gourd - 1/4 of a lengthy one
• Ash gourd - 200 grams
• yam - 200 grams
• Raw banana - 1 medium sized
• Brinjal - 2
• Raw mango or Amchur powder- 1 medium sized / 2 tsp

Cut all the veggies into 1 or 2 inch slices as shown.Wash the chopped veggies well in running water.Cut Yam and Raw banana at the end to prevent discoloration.

To Grind:

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• Shredded coconut - 1 cup (from half of a big sized coconut)
• Green chillies - 4 to 6
• Pearl/Madras onions - 7
• Cumin seeds - 2 tsp

Grind the above ingredients in a mixer with 3 tsp of curd and little water.The consistency should be very thick like a chutney.Do not grind it smoothly.Make it a coarse paste.

If you have a pestle and mortar,use it to pound the above ingredients in it.This tastes very nice than doing it in a mixer.

Preparation of Aviyal:

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• Add all the washed veggies except raw mango in a kadai.Add a pinch of turmeric powder and just 2 tumblers of water.
• Cook covered with a lid.

• Keep checking in between and stir it,till all the veggies become tender.Sprinkle little water if required.Do not add more water.

• When the veggies are 90 percent cooked,Add salt ,mango slices and cook covered again.
• When all the veggies become tender,add the ground paste to it.Mix well and cook covered for 5 min.
• Then remove the lid .Stir well and cook open for another 2 min.
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• Add 1 laddle full of thick curd and amchur powder(only if you are not using mango slices).Mix well and cook till all the water gets evaporated.Keep stirring continuously or it may stick to the kadai.
• When the water gets evaporated,switch off the flame.
• Add 3 sprigs of curry leaves and top it with 3 to 4 tsp of coconut oil.Mix well .At this stage you must be able to smell the nice aroma of Yummy aviyal.

Enjoy with rice and papad/ rice and sambar or Adai.