Ingredients:
All types of Vegetables like (Beans, Carrot, Potatoes, Brinjal, Chenai (suran), White pumpkin, kacha kela, Drumstick. (Drumstick and suran is the must it adds more flavor to this recipe.
1 cup grated Coconut
2 cups sour curd
Green Chilli ( 6 to 7) (According to taste)
Kaju (Cashew Nut) 4 to 5 pieces
Curry leaves
Coconut Oil
Salt to Taste
Note: Dont use mushy vegetables, like, tomato, ladies fingers, cabbage, cauliflower, beetroot (it stains the dish), radish, onion, sweet potato, etc.
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Preparation:
Wash and cut all the vegetables lengthwise into 2" pieces (stick shape)
Boil all the vegetables with less water in a pressure cooker. Take a note & be careful not to overcook the vegetables. They should remain crisp.
Grind the coconut, kaju and mirchi & salt without water. Please note this gravy should not run as smooth gravy. Coconut should be seen there. This is also one reason to add more taste to the aviyal.
Add the gravy to the beaten curds, curry leaves in a thick heavy pan and bring them to boil. Now add the boiled vegetables and mix gently and be careful not to mash the vegetables. Cook them for 5 to 7 mins.
Remove from heat, add the coconut oil. Coconut oil gives aviyal the aroma and taste, hence do not substitute.
Serving: Can be serve with rice, dosa, kara dosa, chapatti and even you can relish this recipe in a bowl just like that.
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