AVIYAL

Ingredients Yam (suran), 2 inch batons 100 grams Carrot, 2 inch batons 1 medium White pumpkin, 2 inch batons 200 grams Raw banana, 2 inch batons 1 medium French beans, 2 inch batons 6-8 Broad beans, 2 inch batons 6-8 Drumstick 2 inch pieces 1 Green peas, shelled ¼ cup Curry leaves 10-12 Salt to taste Coconut oil 2 tablespoons Paste Coconut, scraped ½ cup Green chillies, roughly chopped 4 Cumin seeds 1½ teaspoons Rice 1 tablespoon Yogurt 1½ cups Method 1. Grind coconut, green chillies, cumin seeds and rice to a fine paste. Whisk in yogurt and keep aside. 2. Boil yam separately in salted water. Drain and reserve. 3. Boil carrot, white pumpkin, raw banana, French beans, broad beans, drumstick, peas and curry leaves in one and half cups of salted water. When vegetables are almost done, add yogurt mixture and boiled yam and stir thoroughly. 4. Bring to simmering point and remove from heat. Lace with coconut oil and serve. Chef’s tip: If you do not like the smell of raw coconut oil, then heat up the oil add curry leaves and temper the aviyal. You can also add raw mango to aviyal. If you do so, reduce the yogurt to three fourth cup only. Do not reheat aviyal.