Aviyal

Aviyal is the one of the main recipe for all vegetarian feast.  Each region has their own method of preparation..


Ingredients

Chena - Elephant Yam- 150 gms
 
Drumsticks - 50 gms
 
Vellarikka - Cucumber-100 gms
 
Padavalanga-Snake gourd-50 gms
 
Achinga Payar-Long beans-25 gms
 
Raw Mango-50 gms - thin slices -20 gms
 
Cocunut- Half cocunut grated -200 gms
 
Jeerakam ( cummin) half teaspon
 
Curry Neem leaf- 2 stems
 
Coconut oil - 15 ml
 
Green Chilli - 2- cut into 2 long pieces
 
Red chilli powder- Quarter Teaspoon
 
Salt- as needed
 
Turmeric powder-half teaspoon
 
Directions
Cut the vegetable in to 1 and half inch size.

Take a Vessel and cook the Chena for 20 minutes in half cup of water with Red chilli powder and turmeric powder. Add other vegetable and cook for another 10 minutes. Add Salt, Green Chillies and Mango pieces. Keep the flame low until the vegetables are cooked.

Grind the half portion of the coconut for 15 seconds ( 1st coconut mix) and add to it and mix well.. do no smash the vegetable and cook for 3 minutes..

Grind the remaining coconut and jeera (second coconut mix )with 20 ml water.  Put off the fire. Add the coconut jeera mix and Curry leaves and mix well

Pour the coconut oil on the top and keep the lid closed for half an hour. 

The color of the Aviyal turns into yellow. The thick dry gravy should be well covered on the vegetable.

The gravy should not be too liquid. Those who are using Curd instead of Mango, can add at the end before adding the Second Coconut mix.

For Tamarind users, extract the juice of tamarind with little water and add before adding the first Coconut mix.

Vegetables like Carrot, Raw banana etc.. can also be added as per the availability..