Aviyal is a essential element in Kerala Sadyas. Its a complete dish and very nutritious as a lot of vegetables are used in making this dish along with shredded coconut, coconut oil & curd. For this dish all the vegetables are cut lengthwise and as thick pieces.
INGREDIENTS
Cheeni amarakka (Guvar / Cluster beans) - 1 cup, slit lengthwise
Carrot - 1 cup, cut into long, thick pieces
Snake gourd - 1 cup, cut into long, thick pieces
Ash gourd - 1 cup, cut into long, thick pieces
Kerala cucumber / yellow cucumber - 1 cup, cut into long, thick pieces
Beans - 1 cup, cut into long, thick pieces
Drumsticks - 1 cup, cut into long pieces
Yam - 1 cup, cut into long, thick pieces
Potato - 1 cup, cut into long, thick pieces
Plantain - 1 cup, cut into long, thick pieces
Bottle gourd - 1 cup, cut into long, thick pieces
Green chillies - 4-5, slit lengthwise
Shredded Coconut - 3/4 cup
Cumin - 1tsp
Turmeric powder - 1/2 tsp
Pearl onions - 2-3
Curd - 1/2 cup (it should be thick and sour)
Curry leaves - 2 twigs
Coconut oil - 2 Tbsp
METHOD
Put all the vegetables and green chillies in a heavy bottomed deep pan with enough water, little turmeric powder and salt & cook thoroughly. The vegetables must cook well but should not lose its shape. Meanwhile grind together coconut, turmeric, pearl onions & cumin seeds together. Its should not be grind into fine paste. A coarse form is enough. Beat the curd and keep aside. When the vegetables are well cooked but with 1/4 water, add the coconut paste and adjust salt. Cover and cook for 1 minute. When all the ingredients are mixed together remove from heat source. Add the curd and mix well. Crush the curry leaves with your fingers and mix them too. Now pour the coconut oil on top of the curry and close it. Let it stand for at least 5 minutes before serving so that the curry can infuse all the aroma from the curry leaves & coconut oil. you can add more coconut oil if desired.
INGREDIENTS
Cheeni amarakka (Guvar / Cluster beans) - 1 cup, slit lengthwise
Carrot - 1 cup, cut into long, thick pieces
Snake gourd - 1 cup, cut into long, thick pieces
Ash gourd - 1 cup, cut into long, thick pieces
Kerala cucumber / yellow cucumber - 1 cup, cut into long, thick pieces
Beans - 1 cup, cut into long, thick pieces
Drumsticks - 1 cup, cut into long pieces
Yam - 1 cup, cut into long, thick pieces
Potato - 1 cup, cut into long, thick pieces
Plantain - 1 cup, cut into long, thick pieces
Bottle gourd - 1 cup, cut into long, thick pieces
Green chillies - 4-5, slit lengthwise
Shredded Coconut - 3/4 cup
Cumin - 1tsp
Turmeric powder - 1/2 tsp
Pearl onions - 2-3
Curd - 1/2 cup (it should be thick and sour)
Curry leaves - 2 twigs
Coconut oil - 2 Tbsp
METHOD
Put all the vegetables and green chillies in a heavy bottomed deep pan with enough water, little turmeric powder and salt & cook thoroughly. The vegetables must cook well but should not lose its shape. Meanwhile grind together coconut, turmeric, pearl onions & cumin seeds together. Its should not be grind into fine paste. A coarse form is enough. Beat the curd and keep aside. When the vegetables are well cooked but with 1/4 water, add the coconut paste and adjust salt. Cover and cook for 1 minute. When all the ingredients are mixed together remove from heat source. Add the curd and mix well. Crush the curry leaves with your fingers and mix them too. Now pour the coconut oil on top of the curry and close it. Let it stand for at least 5 minutes before serving so that the curry can infuse all the aroma from the curry leaves & coconut oil. you can add more coconut oil if desired.
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