Aviyal is usually made on festive days, mixture of all the vegetables in a curd and coconut gravy.
It is very healthy and tasty as well!
Serves - 4
Taro Root/Colocassia/Seppankizhangu - 5
White Pumpkin - 1/2 cup, diced
Yellow Pumpkin - 1/2 cup, diced
Carrot - 1
Beans - 10
Potato - 1
Brinjal - 3
Coconut Oil - 2 tblspn
Curd - 1 cup
Shredded Coconut - 1/2 cup
Green Chilli - 4
Coconut Oil - 1 tblspn
Mustard Seeds - 1 tsp
Curry Leaves - 10
How to make?
Immerse the potato and brinjal in water to avoid turning brown.
Take a big pan, boil 1 cup water along with salt.
Add the vegetables in the order that takes more time to cook.
Add the beans, carrot, close the pan and cook for a minute.
Add the potato, taro root.
Add the pumpkin, brinjal.
Close the vessel and cook till the vegetables are cooked, but make sure that they do not mash and hold their shape.
If any water is remaining in the water, drain the excess water. Set the cooked vegetables aside.
Grind the coconut, green chilli and add the paste. Mix well.
Drizzle the coconut oil on top of the vegetables and mix well.
Heat some oil in a pan, add the mustard seeds, allow to splutter and add the curry leaves.
Add this tempering to the aviyal.
Beat one cup of curd and add this to the aviyal. Mix gently not to mash the vegetables.
Serve with rice, Adai or tastes delicious even when taken alone!
I have given the vegetables that I have used, but you can use almost any of the traditional vegetables that holds shape like - Drumstick, Vaazhakai, Squash etc.
Do not heat the Aviyal after adding curd as the curds will separate.Flavors of Tamil Nadu