Aviyal is a dish prepared with as many vegetables as one can get. It belongs to South-indian cuisine. All vegetables go in it, except for some mushy vegetables, like tomato, brinjal, ladies fingers, cabbage, cauliflower, beetroot, radish, turnip, onion, sweet potato,etc. Otherwise all the following vegetables can be used depending on the availability.
Raw green plantain, Elephant yam, Snake gourd, Pumpkin, Ash gourd, Carrot, beans,Green mango (raw)
Drumsticks, Raw jackfruit.
A small quantity of bitter gourd can be used to give a tinge of bitterness.
Ingredients- Vegetables: 250gm of the above mentioned mixed vegetables.
Turmeric powder- 1tsp, Grated fresh coconut- 1 1/2 cups ( can use 1 cup for people who dont like too much coconut), Green chillies- 4-6 depending on the spice level one prefer, Curds- 1/2 cup, salt to taste, 4-5 curry leaves, 1tsp jeera/ cumin seeds, Coconut oil or any vegetable oil 1tbsp.
Wash & cut all the vegetables lengthwise into 2″ pieces.Boil the vegetables with little water ( just enough to cover them) & turmeric & salt.One should be careful not to overcook the vegetables, they should remain crisp. Grind the coconut with green chillies & cumin seeds. Drain the vegetables, retain some water in which they were cooked. Take a wide bottom pan & add the coconut mixture to this vegetables. Cover the pan & let it simmer on a low flame, just so that coconut doesnt taste raw & mixes well with the veggies. Then switch of the flame & add the curds & mix it well. Temper this with mustard seeds & curry leaves. This aviyal can be used as a side dish for sambar rice or any other rice. You can vary the consistency of the gravy by adding more water ( in which the vegetables were cooked ) to it but it shouldn’t be too watery or too dry.