Avviyal
Ingredients
Cumin seeds 2 tsp , yogurt 2 cups , grated coconut 1/2 cup, green chili pepper 4-5 , 1 tbs rice flour, salt , coconut oil, curry leaves, Vegetables like carrot 10, tindora (Ivy gourd) 10-15, white pumpkin size of an apple , corn 1/4 cup, peas 1/4 cup, flat beans 15-20, string beans 15-20, guar/ cluster bean 15-20, Drumstick (moringa oleifera) 10-15, curry leaves 2 sprig, Potato 1 large, Chayote (chow chow) 1 , Plantain 1 large, Elephant yam (suran/ senai kizhangu) 1/2 cup.
Method
Cut all the vegetables length-wise (Julienne) as in the pix above. In a pot boil all the vegetables with salt and just enough water to immerse the vegetables. In a processor grind cumin seeds, coconut, green chili pepper, rice flour and curry leaves to a paste . When the vegetables are boiled add the paste, coconut oil and let it simmer on medium flame for 5 more minutes. Add yogurt and simmer for an additional 2-5 minutes before transferring onto a serving dish.
Avviyal is served with plain white rice. Once cooked, this is typically not reheated. Left overs are had with hot rice instead of heating or warming avviyal.
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