Kerala style aviyal

Name: Kerala style aviyal
Total time: 1500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 c coconut oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/4 tsp methi powder; 1 pinch hing; 1/2 tsp turmeric powder; 4 garlic cloves, grated; 1 (1 inch) ginger, peeled, grated; 2 green chilies, cut lengthwise; 1 c green pumpkin, small pieces; 1 carrot, 3 inch slices; 1/2 c curry leaves; 2 c potato, peeled, cut lengthwise; 15 Indian broad beans, cut lengthwise; 1 taro roots, “arabi” in Hindi, “seppankizhangu” in tamil; 1 c freshly shredded coconut; 1 medium size banana cut lengthwise in small pieces; 1 eggplant, (brinjal) cut lengthwise in small pieces; 1/2 c suran pieces ((frozen); 6 drumsticks, 2 inch pieces, frozen; 1/2 c cilantro; 1 c curd; 1 c coconut pieces; 5 pearl onions; 1 green chili; 1 inch ginger; as required Salt to taste

Lakshmi Sridharan Ph D @cook_19872338

USA

#SIS
Many vegetables, many flavors, many colors, rich healthy nutrients, a complete meal. Keralites Include Coconut and coconut oil in all dishes . I could not get fresh drumstick and suran

Lakshmi Sridharan Ph D @cook_19872338

USA

#SIS
Many vegetables, many flavors, many colors, rich healthy nutrients, a complete meal. Keralites Include Coconut and coconut oil in all dishes . I could not get fresh drumstick and suran

Saved

Ingredients

25mins

6 servings

1/2 ccoconut oil
1 tspmustard seeds
1 tspcumin seeds
1/4 tspmethi powder
1 pinchhing
1/2 tspturmeric powder
4garlic cloves, grated
1 (1 inch)ginger, peeled, grated
2green chilies, cut lengthwise
1 cgreen pumpkin, small pieces
1carrot, 3 inch slices
1/2 ccurry leaves
2 cpotato, peeled, cut lengthwise
15Indian broad beans, cut lengthwise
1taro roots, “arabi” in Hindi, “seppankizhangu” in tamil
1 cfreshly shredded coconut
1medium size banana cut lengthwise in small pieces
1eggplant, (brinjal) cut lengthwise in small pieces
1/2 csuran pieces ((frozen)
6drumsticks, 2 inch pieces, frozen
1/2 ccilantro
1 ccurd
Coconut paste:
1 ccoconut pieces
5pearl onions
1green chili
1 inchginger
as requiredSalt to taste

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Steps

25mins

1

Make a check list; keep the required ingredients within reach
2

Keep the required ingredients within reach
3

When veggies are cooking, make the paste. In a blender jar, add the paste ingredients with a cup of water. Make a coarse paste. Keep it aside;
Over medium heat, in a saucepan heat 2tbsp coconut oil.,1minute; add mustard seeds, when it splutters stir in all spices, 2 minutes. Add and Sauté the veggies (except the frozen drumstick, Suran I could not get fresh drumstick and suran.)After 5 minutes, when the veggies are half cooked, add 2c water; bring it to boil. Then reduce the heat, cook covered.
4

After the veggies are 80%cooked, add the frozen veggies, continue cooking for 2 more minutes. Do not overcook veggies.
Add the coconut paste, stir in; after a couple of minutes add the hing powder, salt to taste. Add the coconut paste, stir in; after a couple of minutes add the hing powder, salt to taste. Turn off the heat; add curd, thoroughly mix. Spread the grated coconut on the top;.
5

Spread the grated coconut on the top; Add the rest of the coconut oil Garnish with cilantro and curry leaves. You may top it with roasted cashews, Avial is ready to taste and serve.
transfer to a serving bowl
You may serve avial with chappathies, parantha, idli, pongal, thosai and etc. Enjoy the tasty healthy avial
It is absolutely essential that you use coconut oil for this recipe

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on July 08, 2022 19:49

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography