Aviyal Recipe


Yields: 4 Cups (Serves 3 to 4 People)
Preparation Time: 30 Minutes
Pressure Cooking Time (For Vegetables): 1 whistle

INGREDIENTS

Ash Gourd (Elavan) – enough to yield 1 cup when chopped
Yellow Pumpkin (Mathan) – enough to yield 1/4 cup when chopped
Yam (Chenai or Sooran) – enough to yield 1/4 cup when chopped
Green Beans – 5 to 6 nos
Raw Banana (Vazhakka) – 1 nos (small size)
Egg Plant (Brinjal or Kathrikkai) – 1 nos (medium size) (Optional)
Potato – 1 nos (small size)
Carrot – 3/4 nos (enough to yield 1/4 cup when chopped)
Yogurt – 1 cup
Turmeric Powder – ½ tsp
Salt – to taste
Grinding Mixture
Grated Coconut – 1 1/2 cup
Green chillies – 4/5 ( as per spicy)
Cumin Seeds (Jeera) – 1 1/2 tsp
Yogurt – a little to help with grinding
Seasoning
Coconut Oil – 2 tsp
Curry Leaves – 2 sprigs or 6 to 7 leaves

PROCEDURE

  1. Wash and peel the skin off of all the vegetables.
  2. Remove the seeds and spongy part that holds the seeds in the ash gourd and yellow pumpkin.
  3. Cut all the vegetables into 1 to 1 1/2 inch long finger-like stick pieces.
  4. Cook all the vegetables together with water and turmeric powder in the pressure cooker for 1 whistle. You can also boil all the vegetables in a large pan on direct heat.
    (Checkpoint: The vegetables should not be overcooked and get mushy. They should be cooked, yet retain a little crispness.)
  5. Once cooked, add salt and cook for another 5 minutes.
  6. Grind the green chillies, grated coconut and cumin seeds adding a little yogurt to form a paste.
    (Checkpoint: The consistency should be neither too coarse nor too fine.)
  7. Add the chilli paste to the cooked vegetables and saute.
  8. Add the rest of the yogurt and saute until it becomes a thick gravy.
  9. Season the aviyal by sprinkling coconut oil and curry leaves.
  10. Close the pan or vessel with lid to allow the dish to soak in the coconut oil and curry leaves’ aroma.
  11. Serve.

SERVING INSTRUCTIONS

  1. Serve as a side dish (Getti Aviyal or Thick Aviyal) in traditional food spread on plantain leaf.
  2. To serve as a gravy to pour over rice, add a little extra buttermilk (from 1/2 to 3/4 cup) to make it a slightly liquid consistency, and serve with pappadam.

TIPS

You can add drumsticks (murungakka) also, but cook it separately from the other vegetables, otherwise it would get mashed.

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