In my previous post I have mentioned that the best combination for ‘Vethakuzhambu’ is aviyal.Lets now see the preparation of Aviyal. This dish is prepared during tamil festivals like Pongal,Thirvadhirai,Aadi18 etc. It is rich in coconut flavor and a healthy dish too since it has a mixture of all the vegetables. The preparation might take only very few minutes irrespective of time taken to cut all those veggies 🙂
Aviyal is a trademark dish for Keralates, am giving my mother’s recipe.
For each and every dish there is way of chopping vegetables.For ‘aviyal’ all the vegetables have to be cut length wise and little thick too.
Most commonly used vegetables are beans, brinjal,carrot,drumstick,potato,plantain,pumpkin,yam and green peas too. Depending on the number of members in your family, you can increase the amount of vegetables being used. The below measurement serves two.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 1/2 kg Chopped Vegetables
- 2 cups Coconut
- 1/2 tsp Ginger
- 2 Green Chillies
- 1/2 tbsp Cumin Seeds
- 1 tbsp Raw rice
- 1 cup Curd
- 2 tbsps Coconut Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad dal
- Curry leaves Few
- .
Ingredients
For Tadka
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|
- Grind Coconut,ginger,green chillies,raw rice,cumin seeds to a fine paste
- Pressure cook the vegetables by adding a pinch of salt and 1/4 cup of water for upto 2 whistles. Or you can boil water in a large pot and add veggies in that to cook them in open pot method. Pressure cooking saves time
- If you prefer the Aviyal to be thick then reduce the amount of water added while pressure cooking the veggies
- Beat the curd.Mix coconut paste with beaten curd and them add them to the boiled veggies.
- Keep the gas in low flame and let the aviyal boil for 10 minutes
- Heat Tadka Pan with coconut oil
- Add, mustard seeds, urad dal, curry leaves and let it splutter.
- Now add it to the aviyal. This can be done before you serve the dish. Just to make sure the flavor is maintained.