Anitha Jayaraman

Aviyal has a traditional taste – none can deny it! I had a neighbour who was a Palaghat Brahmin & was very close to our family. They have relocated to another part of Chennai now. I got used to Aviyal at their home. My mom refuses to cook it often because of the different vegetables that is required in small quantities at the same time. After coming here, I feel Aviyal is jujupee matter We have our cut frozen vegetables, cut drumsticks frozen and what not.

• This time I used cut vegetables – beans, carrot, peas, corn and also added one plantain cut into vertical pieces and 2 potatoes cut into cubes.
• All of these vegetables need to be boiled in water with salt, turmeric powder and water.
• Take 5-6 green chillies and coconut pieces(half of a coconut) and grind them in a mixie. I also added cumin seeds to it. Grind it to a paste or precipitate.
• Heat coconut oil and add curry leaves to it.
• Add the grinded items to it and cook to get rid of the raw taste of coconut.
• To this mixture, add the boiled vegetables and cook for a while.
• Now add one full cup of curd & mix well.
• You got to stop cooking by the time you see the mixture boiling too much.

The second picture is when I made the same with mixed veggie, drumsticks and Winter Melon(White pumpkin)