Aviyal - tirunelveli style

Name: Aviyal - tirunelveli style
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 large potatos, cut into 2 inch stripes; 10 cluster Beans cut into 2 inch pieces; 1 carrot, cut into long 2 inch stripes; 1 drum stick; 1 chayote, cut into 2 inch long stripes; 3-4 butter beans; 1 pumpkin, cut into 2 inch long stripes; 1 coconut fully grated; 2 dry red chiliies; as needed Coconut oil; 6 green chillies; as needed Curry leaves; 1 teaspoon Turmeric powder; Pinch hing; 1 teaspoon mustard seeds; 1/2 cup tamarind extract; 1/2 cup thick curd

chandra @cook_9249442

#diwalidelights
Aviyal is an authenticate dish that is prepared in south India during festive days using all vegetables , especially in tirunelveli where most of the vegetarian recipes take a twist with a tinch of spice and sweet using tamarind and jaggery: though jaggery is not used in this recipe , they generally add it in all dishes instead of sugar for caramelising .

chandra @cook_9249442

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Ingredients

30 min

5 servings

2large potatos, cut into 2 inch stripes
10cluster Beans cut into 2 inch pieces
1carrot, cut into long 2 inch stripes
1drum stick
1chayote, cut into 2 inch long stripes
3-4 butter beans
1pumpkin, cut into 2 inch long stripes
1coconut fully grated
2dry red chiliies
as neededCoconut oil
6green chillies
as neededCurry leaves
1 teaspoonTurmeric powder
Pinchhing
1 teaspoonmustard seeds
1/2 cuptamarind extract
1/2 cupthick curd

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Steps

30 min

1

Heat a Kadai two tea spoons of coconut oil, mustard seeds
2

Once the mustard seeds splutters, add curry leaves, hing and turmeric powder.
3

Now add all the chopped vegetables along with the tamarind extract. Add required water to vegetables and keep the heat in low flame for 15 to 20 min.
4

Wait until the vegetables are boiled. Meanwhile grind the coconut, green chilli and red chilli into a fine paste.
5

Once the veggies are boiled add the ground coconut paste along with 2 cups of curd, few curry leaves paste and salt as required
6

Add 2 more teaspoons of cocunut oil
7

Mix everything using a spatula and set aside for 10 more minutes in medium flame until the raw smell subsides
8

Serve hot with playing rice and ghee or it can also be used as side dish for adai (lentil dosa)