Aviyal – Travancore Sadya Style With Video

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.