Aviyal

This is a typical Keralite delicacy and should be preferably made using only Coconut Oil  


INGREDIENTS

1. Yam - Sliced thinly into 1.5'' length pieces - 1/2 Cup
2. Snake gourd - Sliced thinly into 1.5'' length pieces - 1/2 Cup
3. Carrot - Sliced thinly into 1.5" length pieces - 1/2 Cup
4. Raw bananas - Sliced thinly into 1.5'' length pieces - 1 Number
5. Long runner-beans(thin ones) - Sliced thinly into 1.5'' length pieces - 1/2 Cup
6. Drumstick - Cut into 2'' length pieces - 1 Number
7. Yellow pumpkin - Sliced thinly into 1.5'' length pieces - 1 Cup
8. Brinjal - Sliced thinly into 1.5'' length pieces - 2 or 3 No's
9. Potato - Sliced thinly into 1.5" length pieces - 1 (Medium Size)
10. Green Peas (Optional) - 1/4 Cup
11. Turmeric Powder - 1/2 tsp
12. Thick Curd - 1/4 Cup
13. Coconut oil - 3 tbsp (Only Coconut oil should be used)
14. Curry leaves - 10 to 12
15. Salt (To taste)
16. Grated Coconut - 1/2 Cup
17. Cumin Seeds - 1 tsp
18. Green Chillies - 2/3
19. Red Chillies - 3/4

NOTE: Red Chillies can be replace with Green Chillies if required

PROCEDURE

1. Make a fine paste of grated Coconut, Green-Red Chillies, Cumin Seeds and keep aside
2. In a large pan, add chopped vegetables to boiling water, add turmeric powder, salt and cook till vegetables are soft and cooked, but not mashed
3. Drain excess water and keep aside
4. Add Vegetable and the paste in a pan and brink to a single boil (Add water if the gravy is too thick)
5. Adjust Salt as per taste
6. Take a separate pan and heat Coconut Oil, add Curry leaves and allow them to sputter
7. Add the tadka to the gravy
8. Add Curd after the mixture s cooled completely and mix well
9. Serve hot with Rice or Adai (Dal Dosa)