Ingredients
1. Tomato – 3 large, cut into 6 – 8 pieces
Onion / savola – 1 med-small, sliced
Green chilies – 3, slit
Drumstick/muringakka – 1, cut into 3 inch pieces and slit
Curry leaves – 1 sprig
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Chilly powder – 1.5 tsp
Salt – To taste
Water – 1/2 cup
2. Grated coconut – 1 cup
Cumin seeds – 1 pinch
3. Coconut oil – 2 – 3 tsp
Curry leaves – 1 sprig
Method
1. Grind the grated coconut and cumin seeds in the small bowl of a mixie.
2. Combine the ingredients numbered 1 in a cheena chatti or any deep pan. Cook covered at medium heat until half-done, or about 10 – 15 minutes . Add the ground coconut. Mix well and cook until done. Pour 2-3 tsp coconut oil and a few curry leaves. Set aside for 10 minutes. Mix well and serve hot with rice.
perfect summer dish. looks wonderful.
Super flavourful aviyal.
perfect for summer…v tempting…n nice shot!
I love aviyal and make it often. Will try this one soon.
Im a huge fan of Aviyal, though I have never really made it at home. This looks like a great way for me to start 🙂 Very simple and healthy!
New kind of avival for me and I am sure I will like it …looks gud
Reminds my mum in law, who used to make this dish with green tomatoes.
Tried this dish yesterday..It came out really good..:)
Archana,
Thanks a ton for your feedback. Great to know that it came out well..
Veryyy tempting. .do u grind the coconut finely or coarsely like we do it for normal aviyal
Coconut should be a little more ground (but not fine) than that for normal aviyal..