Aviyal is very popular in Tamil Nadu and Kerala. It is prepared during festivals like Pongal in State of Tamil Nadu and also in marriages and functions. It is a dish made with mix of several assorted vegetables and curd.It goes well with a popular snack item Adai and is a standard menu item in many hotels also.
Assorted Vegetables– Sweet Potato, Potato, Yam, Raw banana, Colocasia, Beans Varieties (avaraikai, Kothavarangai, beans),Snake gourd, chow chow, Brinjal, Carrot, White pumpkin, yellow pumpkin – 1/2 cup each (50g each)
Grated coconut – 1 cup
Green chilli – 4 nos
Cumin seeds – 1 tsp
Raw rice – 1 tsp
Coconut oil – 2 tsp
Salt to taste
Oil -1 tsp
Mustard – 1 tsp
Cut all vegetables to approx. same length and size.Put all the vegetables in pressure cooker. Add salt to taste and less than 1/4 cup water. Close the lid.
Keep stove in high flame. Place the vent weight on the pressure cooker. Wait for one whistle from the pressure cooker ( Pressure build up) switch off the stove. Release the steam immediately by slowly releasing the steam out by slightly lifting the vent weight. When the steam is fully released, remove the vent weight and open the lid. Alternatively you can cool the cooker by keeping the cooker under running water.
Take grated coconut, green chilli, cumin seeds, rice soaked in water for 1/2 hour and little water in mixie. Grind coarsely.
Add the ground mix , curd and coconut oil to the cooked vegetables. Boil for 2 minutes.
Step 5- Seasoning ( Optional)
Crackle mustard seeds in oil and add curry leaves and coriander leaves. Garnish aviyal. Tasty Aviyal is ready.