Aviyal is a traditional South Indian recipe and a must known menu item in all marriages. Typically, I used to have Aviyal with Adai ( Lentil Dosa). During my initial cooking time, my mom used to say like doing aviyal is time consuming.But, I can assure that once all our desired veggies are cut, it is simply a matter of pressure cooking the veggies and doing some two three steps to complete the recipe. Here is the Aviyal recipe I normally do when ever I do Adai at home
Ingredients to make Aviyal:
Preparation Time: 15 mins| Cooking Time : 15 Mins | Serves: 2-3
- Mixed Vegetables – 2 cups – Diced ( Carrots, Beans, Pumpkin, raw banana, drumsticks, potatoes)
- turmeric powder – 1/4 tsp
- Curd – 1/2 cup
- water as required
- salt as required
To grind:
- scrapped coconut – 1/2 cup
- cumin seeds – 2 tsp
- green chilies – 2
- rice flour – 1 tbsp
- water – 1/4 cup
To Temper:
- Coconut oil – 2 tsp
- mustard seeds – 1 tsp
- urad dal – 1 tsp
- red chilies – 2
- curry leaves
- hing/ asoefotida – 1 tsp
Method:
- in a medium sauce pan, add all Dicey cut vegetables of our choice
- pour some water to dissolve the vegetables
- add a pinch of salt and turmeric powder
- close with the lid and cook for 15 minutes
Meanwhile, prepare the coconut paste
- In a small mixie jar, add “to grind” ingredients – Scrapped Coconut, cumin seeds, green chilies, rice flour with 1/2 cup of water
- grind it into smooth paste
- check whether vegetables are cooked
- add this grounded paste in the pan and mix it well
- let everything cook together for 5 minutes
- Add Curd in the pan and cook for 2 minutes
- add a tsp of coconut oil on top and turn off flame
Tempering:
- in a small heavy bottomed vessel, add oil
- once hot, add a tsp of mustard seeds and let it splutters
- add urad dal, red chilies, curry leaves and hing/asoefotida
- saute it once for a minute and turn off
- temper the aviyal
Aviyal is ready!! serve hot with adai/Lentil dosa/ Lentil Pan cake – Check out the recipe for adai here
for other recipes, check out here
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