Mixed Vegetables - 3 to 4 cups, cut into thick 1.5 inch pieces(I use potatoes, raw bananas, beans, carrot, peas, chow chow, suran, white pumpkin)
Thick Curds (Yogurt) - 1/4 cup
Coconut Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - from 1 stalk
Salt, to taste
Grated coconut (fresh/frozen) - 1/3 to 1/2 cup (the more the better)
Cumin seeds - 1 tsp
Green chillies - 10
1) Microwave the vegetables with salt and little water, covered on high for about 8 to 10 minutes or until crisp-tender.
2) Heat a pan and add the cooked vegetables, ensure it's not too watery, if it is, let the mixture boil until it thickens a bit. Now, add the ground coconut paste and allow this to cook a bit on a medium flame. When done and the vegetables are tender to your liking remove from the stove.
3) Season by heating the oil, adding mustard seeds and curry leaves. Pour over the vegetable mixture. When the entire mixture has cooled a bit, stir in the yogurt. Aviyal is now ready to serve with rice or Adais.
TIP: Try adding some fried onion vadaams to aviyal. It's excellent.I would like to send this as my entry to RCI-Kerala hosted by Jyothsna of Curry Bazaar.
Other Kerala inspired recipes on my blog:
Olan , Puttu & Kadala Curry , Yardlong Beans Thoran , Egg Aviyal , Vegetable Stew , Theeyal , Caramelized Sweet Plantains