Aviyal

Aviyal is one of the most poplular dish in South India.  This is a very simple dish prepared with Indian vegetables mixed with coconut.  The curry leaves and coconut oil gives a very unique taste to this dish.




Ingredients:

Indian cucumber(medium)      1

Snake gourd                                     4 - 5 inch piece

Brinjal (medium)                           1

Drumstick                                          1

Raw Banana                                       half

Raw mango                                        half

Carrot                                                  1 inch piece

Green chillies                                   2

Coconut                                             1/4 cup

Turmeric powder                          1 tblsp

Cumin seeds                                    1/4 tsp

Coconut oil                                      2 tsp

curry leaves                                   1 - 2 stem

Preparation:


Wash all the vegetables and cut them into long strips as shown in the picture.

Blend the green chillies without water and keep aside.
Blend the coconut with 1/4 tsp cumin seeds or cumin powder without water and keep aside.

Method:


Heat a pan on medium and add all the vegetables with one cup of water and sufficient salt for the vegetables.  When it comes to boil, add the turmeric powder and blended green chilli to it and allow to boil. 
When all the water is absorbed, add another half cup of water and allow to boil again.
We need to cook the vegetables only till it becomes tender. So, if you need more water to cook the vegetables, add little by little from this stage.
In between, you can check for salt in the dish and add if required as per your taste.  Make sure the vegetables are not overcooked..


Once the vegetables are cooked, add the coconut-cumin mixture and curry leaves and allow to cook for  5-8 minutes with careful sauting.


Once the vegetables and coconut mixture combines well, switch off the flame.


Add two teaspoons of coconut oil with one sprig of curry leaves at the end, which gives a wonderful south Indian flavor to the dish.




Note:


You can always add other vegetables of your choice or take out any vegetable I have used according to your taste and preference.  The quantity of each type of vegetable depends on your choice and it does not effect the dish.


If  raw mango is not available, follow the procedure without raw mango and at the final step, once the dish is cool, you can add 2 tblsp of curd or 1/2 lemon juice for taste.


Coconut oil is very healthy and it gives a unique taste to the dish and try not to miss it.