Aviyal

Name: Aviyal
Cuisine: Indian
Ingredients: 1/3 cup Fresh Shredded Coconut; 2 Green Chillies; 1/2 tsp Cumin Seeds; 3 cup Veggies (Mixed); 1/2 tsp Turmeric Powder; to taste Salt; 1 sprig, Curry Leaves; 2 tbsp Coconut Oil; 1/2 tsp Mustard Seeds

h.u.n.g.r.y.s.t.o.m.a.c.h @cook_16229904

#ilovecooking
#indiankitchen
#TasteofMalabar
Aviyal - Mixed Veggies seasoned in a coconut sauce.
A quintessential Kerala dish that holds a place in Sadhya (feast)! Not only in feast, it is the staple food in most of the households.
Avial has always been my favorite – then and now. I love to serve avial with kerala matta rice.
This avial does not have curd that is traditionally added in most parts of South India. The sourness comes from the raw mango.
If you are looking for traditional aviyal recipe, then here it is....

h.u.n.g.r.y.s.t.o.m.a.c.h @cook_16229904

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Ingredients

1/3 cupFresh Shredded Coconut
2Green Chillies
1/2 tspCumin Seeds
3 cupVeggies (Mixed)
1/2 tspTurmeric Powder
to tasteSalt
1sprig, Curry Leaves
2 tbspCoconut Oil
1/2 tspMustard Seeds

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Steps

1

Grind the coconut, green chillies and cumin with half a cup of water to a smooth paste. Set aside.
2

Cut the veggies into fingers – 1.5 inches long. (I have used Raw Plantain, Elephant Yam, Yellow Cucumber, Carrot, Potato, Drumstick, Chayote Squash and Raw Mango.)
3

Place the veggies in a pan. Add Turmeric powder, salt and half cup of water. Cook on medium flame until the veggies are firmly cooked.
4

Add in the coconut paste and toss well to coat. Cook until the raw smell fades away.
5

In a tadka pan, heat coconut oil. Add in the mustard seeds and curry leaves. Once they splutter, add it to the veggie mixture.
6

Drizzle a tsp of coconut oil to enhance the flavour of aviyal. Remove from heat and serve hot with rice.