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Tuesday 12 November 2019

Aviyal/Mixed Vegetable Curry in Coconut Gravy

Aviyal is a  dish originated from kerala and popular in Tamil Nadu as well. Various vegetables are cooked in an coconut and yogurt based gravy ,seasoned with coconut oil  and served with rice. I have given an very easy way to make this aviyal dish. Please do try and leave your comments.


Preparation Time : Under 15 minutes
Cooking Time : 20 minutes

INGREDIENTS:

Mixed Vegetables -  3 cups( You can use any vegetables of your choice)
Tomato - 1 no.
Yogurt /Curd - 1/2 cup
Coconut - 1 cup grated
Green chilli - 2 no.s
Cumin seeds - 1 teaspoon
Coconut Oil - 1 teaspoon
Salt - as required
Turmeric powder - 1/4 teaspoon

SEASONING:

Coconut Oil - 2 teaspoon
Mustard - 1 teaspoon
Urad dal - 1 teaspoon
Curry leaves - as required
Dry red chilli - 2 no.s
Asafoetida powder - as required

METHOD:

1. Cut vegetables in little bigger pieces. I used carrot, potato,beans,baby corn and radish. You can use any vegetables of your choice. Ideal vegetables for aviyal are carrot, raw banana, beans, potato,drumstick,cucumber etc.Since I have used yogurt instead of curd, the sourness will be less. Hence I have used tomato. Put the cut potatoes alone in water , as they will turn dark, due to oxidation.




2.  Grind coconut, green chillis and cumin seeds in to a smooth paste.


3.  In a pan, add 2 cups of water . Add potatoes and allow them boil. Keep it covered and cook for 7 minutes, till the potatoes turn soft.


4. Now add the other vegetables and also tomato. Add required salt and turmeric powder. Keep covered and cook for 5 minutes, till the vegetables are soft.


5. Now add the coconut paste and allow it to boil for 3 to 4 minutes with vegetables , till the raw smell of the coconut is gone. Now switch off the stove. Add 1/2 of cup of yogurt or sour curd and mix well.


6. Now comes the seasoning part. In a tadka pan, add 2 teaspoon of coconut oil. Add mustard, urad dal, dry red chilli , curry leaves and asafoetida powder. Pour it over the aviyal.


7. Aviyal is ready. Serve with rice or rotti or adai .


2 comments: