Thursday, November 24, 2011

Aviyal - Mixed Vegetables in a Coconut and Yoghurt gravy

aviyal

Credit: Kairali Sisters' e-book pg.20

These precautions you must follow in preparing Aviyal:
1. All vegetables are cut only lengthwise (2inch by 1/2inch)
2. Do not overcook or you'll end up in a soup.
3. The following vegetables are never used:
· Beetroot - as it discolours the entire Aviyal as red
· Tomato, Cabbage and Ladies Finger(Okra) makes Aviyal watery
· Sweet Potato, Radish, Turnip, Cauliflower & Mushroom are best avoided
· Instead of Tamarind use Raw Mango & a splash of Natural Yoghurt to get the
sour taste
4. Depending upon availability the following Vegetables go well together:
  1. Plantain(Raw Green)
  2. Yam - Chena
  3. Brinjal
  4. Carrot
  5. Beans - Long Runner Beans
  6. Drumsticks(with proper Indian/Sadhya Vegetables)
  7. Green Raw Mango
  8. Potato
  9. Snake Gourd -Trichosanthes Cucumerina
  10. Ivy Gourd - Kovakai - Tindora
  11. Courgette - Zucchini instead of Cucumber
Ingredients:

1. Raw Green Plantain – 50 grams
2. Brinjal - 50 grams (optional - I did not use)
3. Tindora - 50 grams (optional)
4. Yams- 50 grams
5. Carrot – 50 grams
6. Green Beans/Long String beans - 50 grams (I used french beans)
7. Courgette/Ash Gourd - 50 grams (I did not use)
8. Potato - 50 grams (optional)
9. Drumsticks - 50 grams
10. Green Chillies – 2
11. Raw Mango -1/2
12. Turmeric Powder – 1/2 tsp
13. Salt – to taste
14. Water - 200ml
15. Grated Coconut – 1 cup
16. Cumin Seeds – 1/2 tsp
17. Curry Leaves - 2 sprigs
18. Curd – 2 tbsp
19. Coconut Oil- 2 tbsp

Method:
Mise en Place [10 mins]
1. Cut all vegetables into 2 inch by 1/2inch pieces like French Fries. Keep them
separate.
2. Grind Coconut, Cumin seeds, Green Chillies to a fine paste. Keep aside.
Golden Touch Steps [40 mins]
1. In a deep bottomed pan, add all Vegetables, add water, Salt, Turmeric powder &
slow cook for 20 mins.
2. Now add the Coconut paste, mix well, sprinkle the Coconut oil & Curry leaves,
leave on low flame for another 10 mins, by now it will be dry & done
3. Allow to cool.
4. Mix in the Yoghurt and leave it covered.
Note:
** Place the slow cooking Vegetables at the bottom of the vessel. Eg: Drumsticks,
Carrots. Place Yam & Brinjal in the middle layer. Place the fast cooking items in the
topmost layer.
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