
Aviyal
Ingredients
- Cut all the vegetables into cubes, or wedges
- 1/2 cup each of ash gourd (Kuwalo)
- 1/2 cup white pumpkin (dudhi)
- 1 cup drumsticks
- 1/2 cup yam
- 1/2 cup field marrow (moghe)
- 1/2 cup raw bananas
- ½ cup French beans
- ½ cup carrots
- 1/2 cup Ivy gourd (tendli)
- Basically you can add any of the above vegetables as available and in proportion of your choice.
- 1 cup yogurt
- 1 sprig curry leaves
- 1 tsp mustard seeds
- Salt to taste
- ½ tsp turmeric
Grind to a paste with little water
- 1 cup fresh coconut
- 3 green chillies
- 1 tsp cumin seeds
Method
- Boil the vegetables with salt and turmeric adding cup of water.
- When the vegetables are tender, add the ground coconut paste to the vegetables, mix well and simmer for 5 minutes, if water is required add some.
- Add the beaten curd, simmer for a minute, do not boil vigorously or the yogurt will split.
- For tempering, heat oil add the mustard seeds and curry leaves and pour over the Avial.
- Serve hot.
Usually Aviyal is a dry dish and typically served with rice, sambar, pickle and papad. I have made it like a stew so that it can be served as a one dish meal with rice, pickle and papad and can even be had for breakfast with with idlis, appams or set dosa.
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