Rate this recipe!
| Prep Time | 25 minutes |
| Servings |
people
|
Ingredients
- Carrot : 2 nos -
- Avarakkaya (Broad Beans) : 10 nos -
- Mathanga (pumpkin) : 1 small piece -
- Vazhuthananga (Brinjal) : 2 nos -
- Pachakkaaya (Raw Banana) : 1 pc -
- Capsicum : 1 no -
- Drumstick : 4 - 5 pieces
- Beans : 10 - 15 nos
- Vellarikka (Cucumber) : 1 medium size -
- Red Chilli Powder : 2 tsp -
- Salt to taste -
- Cumin seeds : 1 tsp -
- Turmeric Powder: 1 tsp -
- Grated coconut : ½ cup -
- Curry leaves : 2 stems -
- Shallots : 4 - 5 nos
- Tamarind pulp : 4(or Curd : ½ cup) - 5 tsp
- Coconut oil : 3 - 4 tsp
Ingredients
|
Rate this recipe!
|
Instructions
- Clean all the vegetables and cut them into thin pieces as shown in the below picture.
- Remove the outer skin of shallots and smash it together with green chilli .
- Grind the grated coconut and cumin seeds and keep it aside.
- Wash the vegetable pieces 2 - 3 times and change it into a cooking vessel or pressure cooker.
- Add red chilli powder, turmeric powder, salt and about 2 cups of water.
- Cook the vegetable in medium flame for about 15 - 20 minutes and then add the tamarind pulp into the mix and boil it for another 5 minutes.
- When the vegetables are cooked well, add the smashed shallots and green chilli into the cooked vegetables.
- Also add the grinded coconut, cumin seeds paste and curry leaves.
- Add coconut oil also in the mix and stir it well.
- The Aviyal is ready and it can be served with poori / chappathi / rice etc.
- :- If you want the aviyal gravy, add required quantity of water before adding coconut, cumin seeds paste.
Share this Recipe
