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Aviyal kozhambu

Check out this Tambaram aviyal kuzhambu recipe that is a home favourite. It is a gluten-free, vegan recipe that adds a lot of vegetables to your diet and tastes amazing when served with rice.
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Prep Time 20 minutes
Cook Time 30 minutes

Equipment

  • Pressure cooker
  • Knife
  • Cutting board
  • blender

Ingredients
  

for the vegetables

  • 3 cups mixed vegetable see post above to see the proportions.
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 cup drinking water

for grinding to a paste

  • 1/3 cup grated coconut
  • 1 tsp cumin seeds
  • 1 gooseberry sized tamarind
  • 2-3 green chilli based on the heat you prefer.
  • 2-3 dry red chillies
  • 10-12 curry leaves

To garnish

  • 1 tsp coconut oil
  • 5-6 curry leaves

Instructions
 

  • Wash and prep the vegetables.
  • Slice them all long, but not thin. More like clssic french fries cut!
  • Add them to the pressure cooker.
    mixed vegetable
  • Add the salt and turmeric along with water.
    vegetable prep.
  • Pressure cook for 1 whistle or in the instant pot for 10 minutes.
  • Once the pressure is released naturally, Mix and set the cooked vegetables aside.
  • Into the blender, add the coconut grated, cumin, curry leaves, chillies and tamarind.
    grinding mix for aviyal
  • Blend it into a smooth paste.
  • Add this paste to the cooked vegetables.
    making aviyal kuzhambu
  • Mix well and simmer the mix.
    Aviyal kuzhambu cooking.
  • To finish, add the coconut oil and curry leaves. Tuen off the heat.
  • Cover and leave this for 5 minutes for the coconut aroma to heighten.
  • Mix and the curry is ready to serve.
    aviyal kuzhambu

Notes

In today's mix of vegetables I have used watermelon rind, snake gourds, moringa pods, carrots, beans, potato, capsicum and brinjal. 
Tried this recipe?Let us know how it was!