Aviyal (kerala style)

This dish is originated from Kerala and its best combo is adai(lentils dosa). Although many vegetables are used in this dish the main participants are yam, plantain banana, ash guard and drumstick. Sadya  in Malayalam is a lunch meal served in banana leaf with various dishes which includes aviyal.

Aviyal is a seasoned vegetable salad. It is full of nutrition and a soothing food for tummy during summer.

Aviyal (Kerala menu) Cuisine: Indian (South Indian/Kerala) Cuisine:Indian/South Category: Side dish/curry Serves: 4 Prep time: 15 Min Cook time: 25 Min Ingredients: ½ cup diced carrots, yam, plantain, snake guard (can use your choice of vegetables) 1 cup thick curd/yogurt(preferably sour) 1 tsp turmeric powder Salt as needed To grind: ½ tbsp rice flour 1 cup grated coconut 2-3 green chilies 1 tbsp jeera/cumin seeds To temper: 1 tbsp coconut oil ½ tbsp jeera/cumin seeds 1 spring curry leaves To make Aviyal: 1. Wash peel and dice vegetables. Boil/pressure cook vegetables with a tsp of turmeric and set aside. 2.Grind the items given to grind to a coarse paste with less water and set aside. 3. Heat a wok with coconut oil and add items to temper. 4. Add boiled vegetables, ground paste, turmeric, salt and cook on a medium flame for a minute with  a half cup of water. 5. Beat curd to soften and add it to the vegetables and stir well. Cook for about 3 minutes and switch off. Serve with adai/kuzhambu/rice.

 Note:

Avial should be thick so, add water accordingly. Jeera gives the flavour to the gravy so be more merciful on it. Don't cook the gravy for long as it might get curdled and look unpleasant.The yogurt must be sour to relish the gravy.