Aviyal - Mixed Vegetables in a Coconut and Yoghurt gravy

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.