Aviyal is the delicacy of south Indian menu. You can prepare it vegetables like ash gourd (pooshanikai), carrot, beans, potato, sweet potato, plantain, colacasia (Sepan Kizhangu), mochai parrupu, drumstick etc. This this the general list of veggies we use for aviyal.

Ingredients

Uniformly cut vegetables – 1 basin full (say around 400 gms)
Coconut grated – 1 cup full
Cumin’s seeds – 1 tsp spoon
green chillies – 2 to 3 in nos (depending on how hot you require)
Coconut oil – 2 tsp

Procedure

-Cut the vegetable into slightly big pieces, preferably in uniform size.

- Pressure cook them (except drumstick ) by adding less amount of water,salt and turmeric powder.

- Drumstick must be cooked separately. if pressure cooked it will get smashed.

- Grind the coconut , cumin’s seeds and green chillies. Need on be grind ed very smoothly.

- Mix the coconut paste with fresh curd or thick butter milk.

- Mix the cooked vegetables with curd gravy.

- Take 2 tsp of coconut oil and allow it to fume over low heat and pour it in the mixture.

- Heat the mixture in low heat for about 2 minutes. It should not boil . Curd will curdle if boiled.
garnish with fresh curry leaves. Seasoning is not necessary for this.

Aviyal is served in almost all pandhi sapadu. It is very tasty and also nutritious.