How to prepare Kerala Style Aviyal

Ingredients (14)

• ash gourd0.75 cup
• cucumber1 cup
• drumstick1
• raw plantain1
• raw mango
• elephant foot yam100 g
• curd2 tbsp
• for the grinding
• coconut1 cup
• cumin seeds /jeera0.5 tsp
• green chilli3
• for the seasoning
• coconut oil2.5 tsp
• curry leaves

Method

1. 1

   Peel the skin and cut all the vegetables into 2 inch long piece.

2. 2

   Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.

3. 3

   Since each vegetable needs different time for cooking, I cooked cucumber, plantain and ash gourd together in a pan separately adding salt needed for that alone. When it is half cooked, add chopped raw mangoes.

4. 4

   Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles.You can cook in open pan also.The vegetables should be soft but not mushy. (use very less water and cook)

5. 5

   Add the grounded coconut paste and cook for a few minutes. Remove from flame.

6. 6

   Add curd and mix well. Check for salt. Season with coconut oil and curry leaves.

7. 7

   It is a fantastic side dish for rice and I love it with adai also.

8. 8

   Note - You can skip curd, if you are adding raw mangoes or add according to the sourness you want. Since I love curd, I have added very less quantity in-spite of adding raw mangoes.