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.
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.
- Add the salt and turmeric along with water.
- 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.
- Blend it into a smooth paste.
- Add this paste to the cooked vegetables.
- Mix well and simmer the mix.
- 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.
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!