Easy to make yet difficult to master..learn how to make perfect Central Travancore sadya style aviyal.
മധ്യ തിരുവിതാംകൂർ സദ്യ സ്പെഷ്യൽ അവിയൽ | How To Make Perfect Aviyal | Sadya Special Aviyal
Link to recipe – https://www.yummyoyummy.com/2018/08/aviyal-travancore-sadya-style.html
Ingredients (Serves 6)
1. Ethakka / raw plantain – 1 medium, thinly sliced
Chena / elelphant yam – 1 cup, thinly sliced
Vellarikka / yellow cucumber – 1 small, thinly sliced
Padavalanga / snake gourd – 1 cup, thinly sliced
Carrot – 1 small, thinly sliced (optional)
Drumstick / muringakka – 1 medium, cut into 2 inch pieces and slit
Winter melon / kumbalanga –1 cup, thinly sliced
Green chilies – 5 – 6, slit
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Curry leaves – 1 sprig
Salt – To taste
Water – 1/2 cup
Coconut oil – 2 tbsp
2. Raw mango (sour) – 2 – 3 tbsp, peeled and thinly sliced
3. Grated coconut – 2 cups
Shallots – 4 (optional)
Jeerakam / cumin seeds – 3/4 tsp
4. Coconut oil – 1 tbsp
Method
1. Combine all the ingredients numbered 1 in a large heavy-bottomed vessel / kadai. Cover with a banana leaf and cook for 15 – 20 minutes stirring occasionally, until 3/4th done. Add the mango pieces. Again cover and cook until completely done.
2. Meanwhile crush the grated coconut with shallots (optional) and cumin seeds. Spread the coconut mixture on top of the cooked vegetables. Cook covered for a few minutes. Open the lid and mix well. Pour a tbsp of coconut oil and add in a few curry leaves. Mix well. Keep covered for 10 minutes and serve hot with rice.
മധ്യ തിരുവിതാംകൂർ സദ്യ സ്പെഷ്യൽ അവിയൽ | How To Make Perfect Aviyal | Sadya Special Aviyal
Link to recipe – https://www.yummyoyummy.com/2018/08/aviyal-travancore-sadya-style.html
Ingredients (Serves 6)
1. Ethakka / raw plantain – 1 medium, thinly sliced
Chena / elelphant yam – 1 cup, thinly sliced
Vellarikka / yellow cucumber – 1 small, thinly sliced
Padavalanga / snake gourd – 1 cup, thinly sliced
Carrot – 1 small, thinly sliced (optional)
Drumstick / muringakka – 1 medium, cut into 2 inch pieces and slit
Winter melon / kumbalanga –1 cup, thinly sliced
Green chilies – 5 – 6, slit
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Curry leaves – 1 sprig
Salt – To taste
Water – 1/2 cup
Coconut oil – 2 tbsp
2. Raw mango (sour) – 2 – 3 tbsp, peeled and thinly sliced
3. Grated coconut – 2 cups
Shallots – 4 (optional)
Jeerakam / cumin seeds – 3/4 tsp
4. Coconut oil – 1 tbsp
Method
1. Combine all the ingredients numbered 1 in a large heavy-bottomed vessel / kadai. Cover with a banana leaf and cook for 15 – 20 minutes stirring occasionally, until 3/4th done. Add the mango pieces. Again cover and cook until completely done.
2. Meanwhile crush the grated coconut with shallots (optional) and cumin seeds. Spread the coconut mixture on top of the cooked vegetables. Cook covered for a few minutes. Open the lid and mix well. Pour a tbsp of coconut oil and add in a few curry leaves. Mix well. Keep covered for 10 minutes and serve hot with rice.
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