Ingredients:
- All types of Vegetables like (Beans, Carrot, Potato, suran, White pumpkin, kacha kela/raw banana, Drumstick. (Drumstick and suran/Elephant foot yam is the must it adds more flavor to this recipe).
- 2 cups sour curd
- Curry leaves Few
- Salt to Taste
~ For Grinding:
- 1/2 cup grated Coconut
- Green Chili ( 5 to 6) (According to taste)
- Jeera/Cumin Seeds - 1 tsp
- Kaju (Cashew Nut) – 4 to 5 pieces (optional)
~For Seasoning:
- Coconut Oil
- Mustard Seeds - 2 tsp
Note: Don’t use mushy vegetables, like, tomato, ladies fingers, cabbage, beetroot , radish & onion (it stains the dish)
Time required: 30 mins
Method:
1) Wash and cut all the vegetables lengthwise into 2" pieces (stick shape). Boil the vegetables, take a note not to overcook the vegetables. They should remain crisp.
2) Grind the coconut, cashew, cumin seeds, green chili and salt without using much water. coconut should be seen in the gravy so don't grind very nicely. This is also one reason which adds more taste to the aviyal.
3) Add the gravy & curry leaves to the whisked curd in a thick heavy bottom pan and bring them to boil.
4) Now add the boiled vegetables and mix gently & make sure not to mash the vegetables. Cook for about 5 to 7 mins. Remove from heat, Add the seasoning using coconut oil. Coconut oil gives aviyal the aroma and taste.
Serving: Can be served with rice, dosa, kara dosa, Adai, chapati and even you can relish this recipe in a bowl just like that.
