Ingredients of Aviyal
- Mixed vegetables (available south Indian veggies like kumbalanga (similar to
- kathirikka (baingan or eggplant),
- padavallanga (snake gourd) or
- drumsticks (muringakka),
- raw plantain etc.
- You can also use carrots (1 or 2 only, else it becomes too sweet), Japanese or any variety long eggplant, long beans or French beans, cucumber, raw
banana, potatoes, zucchini other kinds of squash, and canned drumsticks. If
using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25
inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10
- 1 or 2 green chilies
- one teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- raw coconut or coconut powder (1/2 cup)
- salt to taste (one teaspoon)
- 3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw
- fresh curry leaves or pre-soaked dry curry leaves
- Boil the veggies with water (say 1/2 cup), salt and turmeric powder.
- Rinse well before boiling. If using canned drumsticks, add only at the very
- Reduce the salt you add.
- The total sliced vegetables should total approximately five cups.
- When boiling add very little water if the veggies you add are rich in water
(cucumber, cumbalanga etc.)
- Add the sliced green chilies to the boiling vegetables if you don't like it
too hot. Else blend it with the coconut.
- Add the veggies that take longer to cook like plantain first, then beans etc.
- Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green
chilies or half the green chilies, and cumin.
- When the veggies are almost cooked, add this blended paste and curry leaves
cook for a few minutes.
- Finally add the yogurt/lime juice/raw mango and mix it in.
- You can season with mustard seeds if you wish but I prefer not to add any
more oil (the coconut has enough of it).
- Serve the above with rice, pappadums and plantain chips.