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Monday, August 23, 2010

Kerala Aviyal (Mixed Vegetables in Coconut gravy)

 A sadya is never complete without a aviyal. The aroma of all vegetables steamed along with the ground coconut is really great. So let's see how its prepared.
There may be variations in the vegetables used, but am using the more commonly used ones and what I can get here in Florida, US.

Aviyal - @Ruchikerala

First Step - Steam in pan
All the below mentioned vegetables are to be cut into finger shaped lengthy pieces:
Yam (Chena) - 1 cup
Plaintain (Kaya) - 1 cup
Put the Yam and plantain in turmeric powder with water and wash well.
Green beans- 1/2 cup
Winter melon (Kumbalanga)- 1/2 cup
Carrot - 1 cup
Snake Gourd (Padavalanga)- 1/2 cup
Turmeric - 1 tsp
Curry leaves - 2 springs
oil - 1 tablespoon
salt - as required

Ingredients to coarse grind

1/2 coconut (grate almost 1/2 of a coconut)
cumin seeds - 1 tsp
curry leaves - 2 springs
shallots - 4
green chilly - 5 small

Last Addition
Curd- 1.5 cups , adjust according to sourness

Coconut oil - 1tbsp
Curry leaves - 2 springs

Put everything listed under "First Step - Steam in pan" (follow everything as described there) in a pan. Close and steam it by adding 2 cups of water and mixing everything well.
Open and check to make sure the vegetables are not sticking to the bottom of the pan every 2 -3 min.
Meanwhile this is cooking, you can coarse grind the ingredients listed under "Ingredients to coarse grind".
You just need to pulse it in the mixer/ blender for some time - just crush it well.

When the vegetables are almost 75 % cooked, add this coarse ground mixture to the pan and mix well.
The taste of the aviyal mainly depends on the quantity of coconut , it must coat all the veggies nicely. If you feel it's less, coarse grind bit more coconut too and add (this time just coconut would be enough).

Mix well , close the pan and steam it in medium heat for about 3 min.
Now all the veggies should also be well cooked.

Now add the curd, make sure the aviyal is not too watery just add enough curd to coat all the veggies.
Mix well and close the pan for 2 min.

As a final step, add the coconut oil and curry leaves (listed under "tempering").
Now close and keep the lid for sometime, so that the oil and curry leaves smell will blend nicely to the dish giving a nice aroma.
Now, you have a great aviyal for your sadya.

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