This is my mom’s signature dish.I am a big fan of this curry. It tastes gr8 with sambar rice. Its a famous recipe among south (Tirunelveli) & kerala..We make this specially for guests ..I think most of u make this @home. Every time when i try to make this, i never get it perfect like my mom.Recently when my parents visited me , I told my mom to make it , i stood nearby and noted down all the steps.I should have done this before my marriage
. Do try this with simple tips i learnt from my mom. U’ll love it ..
INGREDIENTS
1 cup - 200ml
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Mixed vegetables ( carrot, beans,raw banana , Brinjal , Drumstick,Potato) - 2 cups -
Salt & water – As needed -
Turmeric powder - a pinch -
Curry leaves – a few -
Fresh curd –1 tbsp
To grind -
Grated coconut – 1/2 cup -
Green chillies – 3 – 4 nos -
Small onion –5-6 nos -
Jeera – 1/2 tsp
To temper -
Cooking oil – 1 tbsp -
Mustard seeds– 1/2 tsp -
Curry leaves – few
**Coconut oil – 1 tbsp |
METHOD
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Cut all the vegetables of 1.5 inch size.Put everything in water until use.
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Grind all the items given under “to grind” with little water. First run the coconut & chillies together to make a paste, Then add the small onions & jeera and run the mixie once or twice to crush it.
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In a wide mouthed bowl , take the carrot , drum stick and beans.Add water just for the vegetables to immerse and allow it to cook for sometime by covering the bowl with a lid.
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After it is half cooked , add the potato , raw banana, brinjal . Make sure the vegetables are not over cooked.It should not be mushy. Total cooking time would be 20-25 mins in med high flame.
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Check the amount of water in between otherwise the veggies would be burnt.
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After all the veggies are cooked , if there is remaining water allow it to drain by boiling well for few mins.
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Finally add the ground coconut paste, turmeric powder, salt, curry leaves & coconut oil .. Toss well and simmer the flame.Allow it to boil for 5 mins.
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Before switching off the flame add the curd ,use a fork like ladle to mix well and switch off the flame.
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Temper the mustard seeds and add to avial.
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Cover it with a lid to retain the flavour and aroma.
Yummy , aromatic , flavourful avial is ready to enjoy with sambar rice..!!
- As i mentioned in the method, just grind the small onions and jeera coarsely by running the mixie once or twice. This gives the nice flavor. Also add the small onions in the mentioned quantity.Please do not reduce it.
- Pinch the curry leaves and add it raw while adding the coconut paste.
- The vegetables should not be over cooked. Please take care while it cooks. I always pressure cook the vegetables due to laziness but that never gave me a perfect aviyal . My aviyal looks mushy most of the time.. Then my mom told me to cook the vegetables one by one in a separate bowl . So the aviyal looks more like a dry curry as we see in marriages and hotels.All the veggies would be visible and separate.
- Don’t forget to add the coconut oil . Its very imp for the flavour.
- Tempering is purely optional. Even my mom does not do the tempering part always. But the tempered mustard seeds gives a unique , nice smell. So its better to temper i feel.
- If u have raw mango in hand , u can add it to the vegetables while cooking but add it at the end as it cooks fast.In that case , please do not add curd. It makes the aviyal sour.
- If u don’t use mango , u should add fresh curd.Curd should not be too sour.
- My mom never makes aviyal if there is no raw banana and drum stick.So please make sure to use those veggies when u make.
- I’ve mentioned the veggies as 2 cups roughly..In specific, i used 2 small carrots , 1 big potato, 1 raw banana , 10 beans , 1 drum stick and 2 small brinjals.I used half raw mango too ,so i dint use curd..
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Last but not the least ,when u make it for ur guests and if the aviyal lefts over , u can use it the next day by making
pazhang curry..
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