Ingredients
The following ingredients have 4 Servings
- 1 Cup Mixed Veggies ((Carrot, Beans, Drumstick, Potato))
- 1 Pinch Turmeric Powder
- Salt (As Required)
- 1/2 Cup Curd
- Coriander Leaves ((For garnishing))
- 1/2 Cup Coconut
- 2 Green Chilli
- 1 tsp Jeera
- 1 tsp Rice Flour
- 1 tsp Mustard Seeds
- 1/2 tsp Jeera
- 1 sprig Curry Leaves
- 2 tsp Coconut Oil
Instruction
- Wash and cut the veggies lengthwise. Measure and keep all the other ingredients by side.
- To a mixer, add coconut, green chilli, jeera and rice flour. You can soak, 1 tsp of raw rice in water for 1/2 an hour and grind it.
- Grind it to a smooth paste by adding very little water. Roll boil water in a pan and add a little salt for the veggies.
- First add drumstick, potato and cook for 3 minutes, as it takes time to get cooked. Then add the other veggies, cook for another 2 minutes in high flame. Once the veggies are 3/4th cooked, switch off the flame and drain the water.
- To another pan, add the veggies and the grounded coconut paste.
- Add turmeric powder and salt (only for the coconut paste, as we have added for the veggies already). Cook for 2 minutes in low flame, till the raw smell in the coconut paste leaves. Always switch off the flame and then add curd, else it gets curdled.
- Heat coconut oil in a small tadka pan and temper with the ingredients listed in the table 'To Temper'.
- Pour the tempered items over the aviyal and mix everything well.Enjoy this aviyal recipe with adai and kara kuzhambhu.
