Onam Special- Comforting mixed vegetable yoghurt curry | avial recipe
Ingredients
- Raw banana-1/2 cup
- Drumstick- 10 to 12 pieces 1/2 cup
- Raw mango-1/4 cup
- Jackfruit seeds-6 to 8
- Brinjal/Eggplant-1/2 cup
- Carrot-1/2 cup
- Cucumber-1/2 cup
- Yam-1/2 cup elephant foot
To Grind
- Coconut-2 to 3 tbsp
- Turmeric powder-1/2 tsp
- Cumin seed-1/2 tsp
- Green chillies-2
- Yogurt-1 tsp
For tempering
- Mustard seed-1/2 tsp
- Curry leaves-3 branches
- Oil
Instructions
- Chop the vegetables lengthwise.
- Cook elephant yam in water separately.
- Cook the remaining vegetables in water adding them one by one according to the cooking time they require.
- Add carrot and cook for few minutes.
- Add salt.
- Now add drumstick and cook.
- Add chopped jackfruit seeds.
- Add brinjal and raw banana and cook.
- Add cucumber and mango when the added vegetables are cooked 3/4.
Coconut paste
- Add coconut into a blender/mixer.
- Add cumin seed.
- Add green chilies.
- Add enough water and make a thick paste.
- Add the ground paste into the vegetables.
- Mix the paste thoroughly until everything blends together.
- Add turmeric powder.
- Add the cooked elephant yam. Check and taste before adding .
- Check the salt and add if required.
- Add yogurt/curd.
Tempering
- Add oil in a kadai.
- Add mustard seed and fry.
- Add curry leaves and fry.
- Pour the tempering over the aviyal and serve hot with meals or adai.
Notes
- Chop the vegetables in moderate thickness.
- Chop the vegetables in equal size for aesthetic beauty as well as to ease up the cooking process.
- Cook the elephant yam separately. This will help to discord the elephant yam if it has the tendency for skin and oral itching.
- Peel off the skin of the jackfruit seed before cooking.
- Add raw banana after all the vegetables are added and cooked.
- Adjust the quantity of yogurt /curd if you are using mango.
- Use coconut oil while tempering for an authentic flavour and taste.