2cupsMixed Vegetables Chopped(Potatoes, Drumsticks, Carrots, Pumpkin, Raw Banana, French Beans)
½cupThick Curd
Water as needed
Salt as needed
To Grind-
½cupCoconut Grated
1-2Green Chillies
1teaspoonCumin Seeds
¼teaspoonTurmeric Powder
To Temper-
2teaspoonCoconut Oil
½teaspoonMustard Seeds
½teaspoonCumin Seeds
Few Curry Leaves
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Instructions
In a thick bottomed pan, add chopped vegetables and pour water enough to cover the vegetables. Add turmeric powder and heat on medium flame until the vegetables are cooked.
Meanwhile make a thick paste of coconut, cumin seeds and green chillies.
As the vegetables are cooked, simmer the flame and add the prepared coconut paste.
Add salt as needed and cook the mixture until it begins to boil.
Remove from heat and add curd. Whisk it quickly so that it doesn’t curdle.
In a small pan, heat coconut oil and add mustard seeds along with cumin seeds. As they splutter, add fresh curry leaves. Add this tempering to the Aviyal and mix it well.
Serve hot with rice or as a side dish for any kind of Adai.