Aviyal
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Aviyal is a traditional south indian curry usually seen with sadhya or south indian tali meals.
It is usually seen as a dry side dish. But we like it as the main curry with plain rice.
I am not sure whether this is the authentic way to make aviyal, but we enjoy it this way.
Steps are similar, but I've adapted it according to our taste preference.
Recipe:
Ingredients
To cook Vegetables
- 1 drumstick cut in sticks
- 2-3 Lady fingers cut in sticks
- A piece of pumpkin cut in cubes
- 1 carrot cut in sticks
- A piece of Raw mango ( optional)
- Half onion roughly cut
- Half tomato roughly cut
- Water enough to cover the vegetables
- Salt
- 1 teaspoon turmeric powder
Use Vegetables according to your preference.
For Coconut Masala
- 1/3 cup grated coconut
- 2-3 shallots
- ( Or a small piece of onion)
- Fennel seeds ( optional)
- Cumin seeds
- 1/4 cup Yoghurt
- Green chilli ( optional)
>If using small chutney grinder add only 2-3 tablespoon yoghurt enough to grind the coconut and add the rest to the curry directly along with the coconut masala and mix well.
To prevent spilling while grinding 😅
>I don't use green chilli as we are not a big fan of spicy food
Tempering
- 1 tablespoon Coconut oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Chilli flakes
- ( Or dried red chilli)
- 6-7 Curry leaves
- A pinch of Hing/ asafoetida
Directions
- Add Vegetables, water, salt and turmeric to a pan.
- Bring it to boil, cover and cook on low flame till done. 15-20 minutes.
- Grind coconut with shallots, fennel, cumin seeds and yoghurt.
- Add this masala to the vegetables when it's done.
- Add water or yoghurt if needed, Boil for few minutes.
- Temper mustard seeds, curry leaves and chilli flakes with a pinch of hing in coconut oil and pour on top of the curry.
- Garnish with coriander leaves.
>I usually add aamchur ( dry mango powder) if I don't have raw mango .
> I tried adding canned tuna after cooking and it turned out delicious.
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