Aviyal/ Avial

Where do almost all vegetables go? They go into aviyal ;) This dish is an integral part of sadya

Ingredients (Serves 5 to 6 people)

Carrot: 1 Cup
Chena (Yam): 1 Cup
Murigakkaya(Drum stick): 1 Cup
Pacha Payar (Green Gram): 1 Cup
Elavan (Ash guard): 1 Cup
Pachakkaya (Raw banana): 1 Cup
Grated Coconut: 1 Cup
Green Chillies: 4 - 5
Turmeric Powder: 1/4 Tea Spoon
Red Chilli Powder: 1/4 Tea Spoon
Coconut Oil: 1 Table Spoon
Thick Curd: 1 Cup
Curry Leaves
Water: As Required
Salt: As Required

Cooking Time: 20 to 25 minutes
Method

Cut all the vegetables length wise in 2 - 3 inch sized pieces
Cook the vegetable adding salt, turmeric powder and red chilly powder
Chena(Yam) and Pachakkaya(Raw banana) will take little more time to cook than the other vegetables
So cook them first and add the rest of the vegetables accordingly
Grind together (only crush) grated coconut, green chilly
Once the vegetables cooks well add the grinded coconut mix and allow to boil
Once boiled, reduce the flame
Whip the curd well and add this to the vegetable mix and blend well, do not boil
Add curry leaves
Switch off the flame and pour the coconut oil

Note
This is the recipe followed in Northern Kerala. Variations of this recipe with tamarind juice or raw mango as a substitute for curd is practiced in Southern Kerala.