Aviyal

Thumb_aviyal--skk1110114303456

(from Presi’s recipe box)

Serves 4 people

Categories: Sidedish

Ingredients

  • . White pumpkin,peeled 200 grams
  • • Carrot 1 medium
  • • Raw banana 1 medium
  • • Drumstick,cut into 2 inch pieces 1
  • • Yam,peeled 100 grams
  • • Broad beans (sem ki phalli/papdi),stringed 8
  • • Salt to taste
  • • Scraped coconut 1/2 cup
  • • Cumin seeds 1 1/2 teaspoons
  • • Green chillies 4
  • • Rice 1 tablespoon
  • • Yogurt 1 1/2 cup
  • • Coconut oil 2 tablespoons + to serve
  • • Curry leaves 10-12

Directions

  1. Heat 2-3 cups water in a deep non-stick pan.

  2. Deseed white pumpkin and cut into 1 inch thick slices.

  3. Cut carrot into long strips.

  4. Halve banana vertically and add to the hot water alongwith drumstick pieces.
  5. Cut yam into thick strips and add along with carrot.

  6. Add salt and stir, cover the pan and cook till vegetables are soft.

  7. Set aside half the coconut.

  8. Grind the remaining coconut with cumin seeds, green chillies, rice and sufficient water to a fine paste.
  9. Transfer into a bowl, add yogurt and mix well.
  10. Add white pumpkin and broad beans to pan of vegetables, cover and cook for 3-5 minutes.

  11. Separate banana from the rest of vegetables, cool, peel and cut into thick strips.
  12. Heat coconut oil in another deep non-stick pan.
  13. Add curry leaves and sauté for a minute.

  14. Strain the vegetables and add them along with banana strips.

  15. Mix well. Add yogurt-coconut mixture and mix. Adjust salt.
  16. Add the remaining coconut and mix well. Cook for 2 minutes more.
  17. Transfer the aviyal into a serving dish, drizzle some coconut oil and serve hot.

Email to a friend | Print this recipe | Back