Kerala Aviyal
Ingredients
- Mixed vegetable cut into finger size – 3 cups (Potato, sweet potato, white pumpkin, beans, carrot, chow-chow, elephant yarn, raw plantain, drumstick and fresh peas)
- Curry leaves – 3 springs
- Whipped thick fresh curd – ½ cup
- Coconut oil – 2 tablespoon
- Salt – as required
Grind Together
- Grated fresh coconut -1 ½ cup
- Cumin seeds -2 tablespoon
- Green chillies – 4
- Soaked raw rice -1 ½ tablespoon
Cooking Method
- Put all the vegetables in ‘Anantha CNB’ pressure cooker
- Pour water to cover the vegetables and pressure cook for 2 whistles in medium flame
- After opening the lid, add ground paste, salt, whipped curd and allow it to boil for few minutes
- Heat coconut oil separately in a pan
- Transfer the prepared aviyal in serving dish and put curry leaves on top
- Pour heated coconut oil on top of it and close the vessel with plantain leaf
- This can be served with rice/adai or dosa varieties