October 20, 2017

Ingredients

Raw banana(Paccha kkai) - 2 nos Elephant yam(Chena) - 1 cup Carrots(big) - 2 nos Drumstick (Muringakka) - 2 nos Potato - 1/2 cup SnakeGourd (Padavalanga) - 1/2 cup Kumbalanga - 1/2 cup Beans (thin ones) - 3 nos Greenchillies - 4 nos or as reqd Raw mango - 1 slice(optional) Water - upto 3/4 th of vegetables when in pan Turmericpowder - 2 tsp Oil - 2 tsp Salt - As reqd For grinding:- Grated coconut - 2 cups Cuminseeds (Jeerakam) - 1/2 tsp Curryleaves - 1 sprig Small onions(Kunjulli) - 8 nos Curd - 1/4 cup

Directions

Step 1. Cut all the vegetables lengthwise of 1/2 inch thickness. Step 2. Cook vegetables with water, salt and turmeric powder. ( Add salt only when veggies are cooked half way through) Step 3. :- Add turmeric powder only when the water with vegetables starts boiling. Step 4. Grind together the coconut, cumin seeds, curry leaves, small onions and a little curd or tamarind juice (as mango can be sour enough). Step 5. :- You can add greenchillies too for grinding , then avoid adding them to vegetables. Step 6. Once the vegetables are cooked, add the ground paste. Step 7. Cook Aviyal till the raw coconut is cooked. Step 8. :- Do not over cook the Aviyal, as the whole mix will dry up. Step 9. Once Aviyal is cooked, add coconut oil and mix well. Step 10. :- You can add tamarind instead of curd to make Kerala Aviyal. Step 11. :- Serve Aviyal with rice or chapathi.

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