Sadhya Aviyal
A traditional Kerala dish, Aviyal is a medley of vegetables cooked with coconut and spices, believed to have originated from Bhima, one of the Pandava brothers.
Ingredients
- 0.25 unit Yam
- 2 unit Drumsticks (vegetable)
- 1 unit Green Mango (Raw Mango)
- 0.5 unit Mangalore Cucumber
- 0.25 unit Ash Gourd
- 2 unit Carrot
- 5 unit Ivy Gourd
- 0.25 unit Bitter Gourd
- 2 unit Raw Plantain
- 3 cups Coconut (grated)
- 5 unit Green Chillies
- 2 tbsp Jeera (Cumin Seeds)
- 4 unit Shallots
- 5 tbsp Coconut Oil
- 3 sprigs Curry Leaves
- 1 to taste Salt
- 1 tsp Turmeric
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Instructions
- 1Clean all vegetables and slice them lengthwise. Set aside. In a broad clay cooking pot, heat 3 tablespoons of coconut oil and add the sliced yam. Sauté for 2 minutes, then add enough water to immerse the yam. Once boiling, add the remaining vegetables except for the mango and drumsticks.
- 2Add salt and turmeric to the pot. Cover and cook on medium flame for 6 minutes. Uncover and gently stir the vegetables.
- 3Grind the grated coconut, jeera, green chillies, and shallots together. The mixture should be coarse, not a fine paste.
- 4Drain the water from the cooked vegetables and transfer them to another vessel. In the original pot, layer the mango pieces and drumsticks first, followed by the transferred vegetables, and top with the ground coconut mixture. This layering ensures the mango and drumsticks cook properly.
- 5Cover the pot and cook for 6 minutes. Stir gently, then add the remaining coconut oil and curry leaves. Mix well and serve.
