- Heat an earthen pot, add yam, white pumpkin, raw banana, carrot, broad beans, potato, French beans, drum sticks and ¾ cup water. Add salt, turmeric powder and mix well. Cover and cook till the vegetables are cooked. In a blender jar, add coconut, green chillies, ginger, cumin seeds, asafoetida and ½ cup water and blend to a smooth paste. Add the ground paste in the vegetable and add curry leaves. Mix well. Add ½ cup water and mix well. Let it come to a boil. Add coconut oil and mix well. Add green peas and cook for a minute. Take the pan off the heat. For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoe- tida. Take the pan off the heat and transfer the tempering in the prepared avial and mix well. Transfer into a serving bowl and serve hot. Or you may allow it to cool down slightly and add yogurt, mix well and serve immediately.
Aviyal
#myrecipe
By Radha Nelanti
Jan, 5th
575
Servings
2 persons
Cook Time
40 minutes
Ingredients
18
- 20
Ingredients
- 100 grams yam (suran), peeled and cut into 1 inch
- 100 grams white pumpkin (bhopla), peeled and cut i
- 00 grams raw banana, peeled, cut into 1 inch thick
- 1 small carrot, cut into 1 inch thick strips
- 5-6 broad beans (papdi), cut into 1 inch pieces
- 1 medium potato, peeled, cut into 1 inch thick str
- 6-8 french beans, de-stringed and cut into 1 inch
- 2 drum sticks, peeled and cut into 1 inch pieces
- Salt
- Turmeric
- Fresh coconut
- Chillies
- Cumin
- Ginger
- Hing
- Curry leaves
- Coconut oil
- Green peas
- Yougurt
- Mustard
