Aviyal

Aviyal is a very popular dish in every South Indian home. It is a medley of South Indian vegetables. Some families make it with tamarind juice, but we make it with yogurt. I like the aviyal to be yellow in colour so I grind the paste with yogurt. The flavour of aviyal comes from the raw coconut oil that is topped on the aviyal and it is not tempered.

Prep Time: 30 mins

Cook Time: 30 mins

Ingredients

Veggies cut into 1/2 inch, for 3 cups

• White pumpkin

• Snake gourd

• Raw banana

• Potatoes

• Carrot

• Green peas

• Colocasia

• Drumstick

Other ingredients

• 1 tsp Turmeric powder

• Salt, to taste

• 1 tbsp Coconut oil

• Curry leaves

To grind into a paste

• 1 cup Fresh grated coconut

• 4 Green chillies

• 1/2 cup Yogurt

Instructions

1. Steam all the vegetables in a rice cooker (some people boil the vegetables but I prefer steaming in a rice cooker since it ensures that the vegetables are neither overcooked or undercooked)

2. Put all the steamed vegetables in a pan and add enough water (as per the consistency required*), salt and turmeric powder and cook for 3-4 minutes till well mixed

3. Grind coconut, green chillies and yogurt to a paste

4. Add the ground paste to the cooked veggies and mix well. Add the curry leaves and mix.

5. Serve hot

Notes

• The thickness of the aviyal depends on what you are having it with

• The best way to eat Aviyal is to put hot on steamed rice and have it with fried papads as an accompaniment. In this case make it a bit loose by adding a bit more water.

• If you are having it with rotis, make it thicker