sadhya aviyal
The origin of Aviyal is traced to Bhima, the second of pandava brothers. It is said that Bhima cooked this dish by using a variety of vegetables.
Cooking Time
15min
Prep Time
25 min
Serves
6
Categories
Side Dish
Cooking tools used
clay cooking pot
Cuisines
Indian - Kerala
Ingredients
Main Section
yam
1/4
unit/count
Drumsticks (vegetable)
2
unit/count
Green Mango (Raw Mango)
1
unit/count
mangalore cucumber
1/2
unit/count
Ash Gourd
1/4
unit/count
carrot
2
unit/count
ivy gourd
5
unit/count
bitter gourd
1/4
unit/count
Raw Plantain
2
unit/count
coconut (grated)
3
cup
green chillies
5
unit/count
jeera
2
tbsp
Shallots
4
unit/count
coconut oil
5
tbsp
curry leaves
3
sprig
Step 1
Clean all vegetables n slice them lengthwise. Keep aside. Take a broad mouth vessel n add 3 tbsp oil. Heat it n add sliced yam to it. Saute for 2 mins n then add water just for the yam to get immersed in it.when it starts boiling add the remaining vegetables except mango n drumsticks.
Step 2
Add salt n turmeric n cook in medium flame for 6 mins with a closed lid. After that open n give a gentle stir.
Step 3
Grind coconut, jeera, green chillies n shallots. No need to be fine paste.
Step 4
Transfer the cooked vegetables to another vessel by draining the water in the vegetables. Let the water in cooked vegetables remain in the first vessel. Add to it mango pieces n drumstick in first layer. Second layer add the transferred vegetables n on top of it the ground items. This is done since mango n drumsticks require less time to get cooked.
Step 5
Close the lid n cook for 6 mins . After that give a gentle stir n add coconut oil n curry leaves.
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