Every vegetable (except peas :-)) has a uniform lengthwise shape which is 1″ in size and that’s one thing which my mom insists every time I cook this dish. The addition of flavorful coconut mixture infuses a lovely flavor to the entire dish perfectly and the use of whipped yogurt makes them more creamy. The key ingredients, curry leaves and coconut oil adds a wonderful aroma and earthly flavor to the dish. So never even think of making aviyal without having those stuffs in your kitchen shelf. Trust me, they are so simple to make. Do give it a try!
2 carrots – 1″ lengthwise
1 potato – 1″ lengthwise
10-12 beans – 1″ lengthwise
1 raw banana – 1″ lengthwise
1 brinjal – 1″ lengthwise
1/4 cup peas – frozen/fresh
2 tbs coconut – dessicated/fresh
2 tsp cummin seeds
3-4 green chillies
1 cup yogurt/buttermilk
2 tbs coconut oil
10-12 curry leaves
Cook all the vegetables (except frozen peas) in a pressure cooker for 1 whistle. Set them aside.
Grind the coconut, cummin seeds and green chillies to a fine paste. Set aside.
Heat oil in a cooking pan. Once they get heated up, add the curry leaves and cooked vegetables. Cook for a minute.
Add the coconut paste and give it a complete mix. Add salt to taste and cook till the raw smell of the coconut disappears. It takes about 5-6 minutes. Always cook in medium low and be careful not to mash the vegetable while sauteing.
Finally add the yogurt/ buttermilk and mix thoroughly. Check for salt and drizzle little coconut oil on top. If you find them very thick, you can add very little hot water to dilute the thickness.
Serve it with adai (recipe here) and can also be served with rice and sambar.