Aviyal


 


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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