Aviyal | Avial | How To Make Aviyal At Home With Video
Ingredients
- 250 g Cucumber Vellarika
- 250 g Snake gourd Padavalanga
- 50 g Long runner beans Achinga/Payar
- 3 nos. Drumsticks Muringakkai
- 250 g Elephant yam Chena
- 2 nos. Carrots
- 100 g Raw banana Cut into 1” pieces and put them in water to remove the serum, Paccha Ethakkai
- ½ tsp Turmeric powder
- 1 tsp Chilly powder
- Salt As reqd
- Curry leaves Few
- ¼ cup Sour Curd
- or
- 100 g Raw mango
- 1 no. Coconut
- 50 g Green chillies
- 5 nos. Cumin seeds
- 6 nos. Small onions Kunjulli
- 4 tbsp Coconut oil
Instructions
- For preparing Aviyal, first cut all the vegetables in the same length.
- Place them along with turmeric powder, chilly powder, salt and sufficient water in a vessel and keep it on fire.
- :- Do not add too much water as it might overcook the vegetables and also might take too much time to become dry. Cover and allow it to cook. When the vegetables are cooked, add the raw mango pieces and cook in the vessel keeping it open.
- Take the ingredients to be ground in the mixer.
- Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
- When the mango pieces too are cooked and the water starts to evaporate, add the coconut mixture and mix well.
- :- If you are using curd, add it along with the coconut mixture.
- Allow all the water to get evaporated.
- When done, add the coconut oil and curry leaves and mix well.
- Remove Aviyal from flame and cover the vessel with a lid.
- Relish Aviyal with hot rice for noon-day meals.
Notes
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