Aviyal

Ingredients

  • Elephant foot yam.
  • Taro.
  • Snake gourd.
  • Raw plantain.
  • Beans.
  • Tendli.
  • Carrot.
  • Beetroot.
  • Drumstick.
  • Potato.
  • Brinjal.
  • Tomato.
  • Sea cucumber.
  • Pumpkin.
  • Onion – 2 nos.
  • Turmeric powder – 1/2 teaspoon.
  • Coriander powder – 1/2 teaspoon.
  • Bird’s eye chili – 20 grams.
  • Coconut grated – 1 no.
  • Cumin – 1 teaspoon.
  • Garlic – 1 no.
  • Shallots – 10 nos.
  • Tamarind – 2 pieces.
  • Salt as required.
  • Coconut oil.
  • Mustard.
  • Curry leaves.

Method

  • Cut all vegetables lengthwise, ¬†mix all vegetables with turmeric powder, coriander powder, coconut oil, and curry leaves. Add water and season with salt, keep the pot over the flame.
  • Grind grated coconut, bird’s eye chili, shallots, cumin, and garlic on a stone grinder to a fine paste.
  • To the cooked vegetable add tamarind. Mix in the prepared paste. Drizzle some coconut oil over the vegetable close the pot and remove it from the flame.
  • Tasty Aviyal is ready

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