August 27, 2012


Vegetables - 2 cups cut into 1 inch size pieces,lengthwise (Yam,Cucumber,Snake gourd,Plantain,Drumstick,Carrot,Long beans,Brinjal etc.)
Grated coconut - 1 cup
Raw mango - cut lengthwise 1/4 cup OR 1/4 cup curd OR tamarind juice(adjust according to sourness)
Turmeric powder- 1 tsp
Cumin -3/4 tsp
Shallots - 2-3
Coconut oil -3-4 tbsp
Curry leaves -1 /4 cup
1. Heat coconut 2-3 tbsp oil in a deep vessel with some curry leaves.Then add cut vegetables,green chillies,turmeric powder,and salt.Mix well and cook in medium heat keeping the lid closed.
2. Cook for 5-8 minutes with occasional stirring and when the vegetables are 3/4 cooked add the mango pieces/curd/tamarind juice.Add 1/4-1/2 cup water and allow it to dry.
3. Crush the grated coconut ,cumin and shallots together in a mixer.
4. Make sure the vegetables are fully cooked and soft,then add the crushed coconut and mix well.Adjust salt .
5. When  everything is cooked and mixed well to a smooth form pour 1-2 tbsp of coconut oil and crushed curry leaves.Switch off the stove and keep closed and allow it to remain for 15-30 minutes.
Serve with Rice
Note : You can use lauki, ashgourd,koorkka,jack fruit seeds etc in aviyal
Yam -Chena
Cucumber - Vellarikka
Snake gourd - Padavalanga
Plantain - Vazhakkaya
Drum stick - Muringakka
Long beans - Achinga Payar
Brinjal - Vazhuthananga
Lauki - Bottle gourd 
Ash gourd - Kumbalanga
Jack fruit seeds- Chakkakkuru

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