Ingredients
Poosanikkaai (pumpkin) - 250 gm
Parangikaai (yellow pumpkin) - 100 gm
Carrot - 100 gm
Beans - 50 gm
Sarkaraivelli (Sweet potato) - 100 gm
Chow chow - 1
Potato - 100 gm
Salt - 2 teaspoon
Grated coconut (thuruviya thengaai) - 1 cup
Green chilly - 4
Jeera - 1 teaspoon
Coconut oil - 2 teaspoon
Mustard - 1 teaspoon
Curry leaves (karuveppilai)
Preparation
- Grind chilly, coconut and jeera in a mixer grinder. Don't grind too nicely
- Chop all vegetables
- Heat 2 tumblers of water in a vessel
- Add all the chopped vegetables
- Allow it to boil until the vegetables are cooked (touch to check the consistency)
- Frequently stir so that all vegetables are properly cooked
- Add the salt and mix thoroughly
- Allow it to boil for 2 minutes
- Add the grinded ingredients and allow to boil for 5 minutes. Stir frequently
- Turn off the stove
- In a separate pan, add 1 spoon of coconut oil and heat. Add mustard and allow it to burst. Add curry leaves
- Add this to the aviyal vessel
- Add 1 spoon of coconut oil to aviyal and mix
- Let the aviyal cool down. Add 1 tumbler of curd and 1/2 teaspoon of salt
- Mix thoroughly
- Curd can also be added just before you start eating, so that the aviyal will not turn sour.
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