AVIYAL

Hey guys,

Thinking about Aviyal always transports me to the thought of full meals on a green banana leaf that would not just fill your stomach but also your heart. Always there on the menu, this healthy dish is not just easy on the stomach but time to cook as well.

Go on and give it a try. You will thank me for this recipe, which is a sure shot flavor bomb!

Ingredients:

• 2-3 cups of mixed vegetables
• To grind to a fine paste
• Coconut - 4 Tbsp
• Green Chilli - 7 to 8
• Butter milk (thick) - 1 Cup
• Salt - To taste
• Oil - 2 Tbsp (Coconut Oil Preferred, but not mandatory) 
• Water - 1 Cup
• Mustard - 1 Tsp
• Curry leaves - a sprig

Choice of Vegetables:

Aviyal is such a versatile dish that you can add any vegetable. Take care to not add sticky vegetables like ladies finger or Arbi, as we do not want to spoil the texture of the dish.

you may add vegetables, from the below list but not restricted to just this dish :)

• Potato
• Sweet potato
• Broad Beans (Avarakaai)
• Tendli
• Brinjal
• White Pumpkin (poosani Kaai)
• yellow Pumpkin (Parangi Kaai)
• Carrot
• Beans
• Peas
• Cluster Beans (Kothavarangai)
• Snake Gourd (Podalangai)
• Yam (Senaikazhangu)

Method:

• In a vessel, add 1 Tbsp of oil and saute the vegetables for 2-3 minutes. Add salt as per taste.
• Add water and close the vessel, to allow the vegetables to boil and cook.
• Ensure that the vegetables are not completely cooked, that it turns mushy. They should retain slight firmness and the cut.
• Grind the ingredients as listed above into a fine paste.
• Once the vegetables are ready, ensure that there is not much water in your vessel. As we would be adding buttermilk as well, we do not want a very watery consistency. 
• You may separate some water and keep it for later use as vegetable stock, if there is plenty water in your vessel. Else, proceed with adding the ground paste.
• on a low flame, let it simmer for a couple of minutes.
• switch off the flame, and after 2 to 3 minutes, add the butter milk and stir well.
• Heat a small kadai, add the other Tbsp of oil, and splutter mustard and curry leaves
• Garnish the avial with the mustard and curry leaves.
• Delicious aviyal is ready to be served.

NOTE:

• Aviyal goes well as a side dish with any mixed rice, or as one of the side dishes in Elai Sapadu (banana leaf serving).
• It can also be consumed as is, or served with plain rice and some pickle.
• Dont add the buttermilk when the flame is on, or when the aviyal is very hot. This may spoil the texture. Let the dish rest for a coupe of minutes before adding the buttermilk.