Aviyal is a dish which originated from Kerala with the references in Sangam poems and coconut was added in the 7th century and is common in Kerala and Tamil Nadiya. It is a thick mixture of 13 vegetables as recommended by the Siddha rishis of western ghats and coconut, seasoned with coconut oil and curry leaves.
INGREDIENTS OF AVIYAL –
• 1 cup cucumber
• 1 cup carrot
• 1/2 cup pumpkin
• 1/2 cup green unripe bananas
• 3 cup water
• 1/2 tbsp turmeric
• 1/2 tbsp red chilli powder
• 1 cup coconut
• 4 green chilli
• 2 pinches cumin seeds
• 1/2 cup beaten yoghurt (curd)
• 2 tbsp coconut oil
• salt as required
• 10 curry leaves
HOW TO MAKE AVIYAL
1. Take a grinding jar and add red pepper powder ,coconut and green chillis. Also add cumin seeds and 4- 5 tbsp water . Grind together till it becomes a smooth paste ,add more water if it’s to thick.
2. To make the veggies adulterant free,soak them in vessels with lukewarm water with a small pinch of turmeric and salt for 30 minutes . Then , wash the unpeeled vegetables in running water and cut them into thin slices in a large bowl. Now take a shallow pan and it on a medium flame.
3. Pour remaining water in pan and heat till water boils. Then add sliced vegetables in water and add turmeric powder. Sprinkle some salt and mix the ingredients well. Once, the vegetables are tender and nicely cooked, add the previously made paste and and mix it well with vegetables. Cover the pan with a lid.
4. Cook for another minute, till the vegetables completely absorb the coconut paste . Then add yoghurt and toss the vegetables well. Cook for another minute to incorporate the ingredients well. Garnish with coconut oil and curry leaves. Serve immediately.
