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+ servings

Aviyal

Mixed vegetable curry made with steamed country vegetables in coconut gravy masala.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish, Traditional
Cuisine Indian, Kerala, Pressure cooker, South indian
Servings 6 people

Equipment

  • 1 deep pot
  • 1 blender

Ingredients
  

  • 250 grams wintermelon Elavan, pooshanikkai
  • 100 grams snake gourd padavalnga. podavangai
  • 100 grams elephant foot yam Chena
  • 2 long moringa pods Muringakaya, drumsticks
  • 1 large mango Raw, paccha manga, mangai
  • 8-10 long yard long beans payar
  • 1 medium plantain bananas nenthrankai,
  • 1 small carrot

Ingredients for the coconut masala

  • 1 cup grated coconut
  • 1 tsp cumin seeds
  • 4-5 curry leaves
  • 2 green chilli
  • 1/4 cup drinking water use as needed to grind the masala into a smooth paste.

For steaming the vegetables

  • 1.5 cups drinking water
  • salt to taste
  • 1/4 tsp turmeric powder

to complete the recipe

  • 4-6 curry leaves
  • 1 tbsp coconut oil

Instructions
 

To steam the vegetables

  • Peel and slice the yam, carrot and winter melon into thick sticks.
  • Slice into thick sticks the snake gourd, raw mango, plantain, yardlong beans and moringa pods.
  • Add these to the deep pot and add the water, salt and turmeric and set it to cook on medium heat.
  • Grind the ingredients for the masala into a smooth paste with just enough water needed.
  • Once the vegetables are cooked, add the ground masala paste.
  • Mix well and let it come up to a gentle simmer.
  • Once the mix comes to a boil, top it with the curryleaves and coconut oil.
  • Cover with a lid and remove from heat.
  • Leave the mix for 5 minutes for the flavours to infuse.
  • Sweve hot with steamed rice.
    aviyal, mixed vegetable curry
Keyword Indian vegetarian dinner, Lunch recipes
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