Wish you all a Happy Pongal.இனிய பொங்கல் தின வாழ்த்துகள். Being in oman there is no sign of Pongal here. Miss those days of celebrating pongal with neighbours at hometown. Staying awake late night and making rangolis with friends. Waking up early morning and celebrating Pongal with neighbours and friends were cherishing moments in my life. Having delicious Venpongal along with Sambar, coconut chutney and vada. Ahaa I want those days back. And when it comes to Pongal the other thing which I feel longing is for Palm sprouts (Panang Kizhangu) they are available abundantly during Pongal. Next special thing about Pongal is the variety of vegetarian recipes served for Lunch. Tamilnadu hotels here in Oman offer special Pongal lunch meals on two days of Pongal. Last year I had a chance to eat this meal in Saravana Bhavan. But this year I was a bit unlucky I couldn’t have it. So I made a simple lunch at my home with Rice, Sambar, Aviyal, Poriyal, Appalam, Curd, Semiya Payasam and pickle. Since I didn’t post the recipe for aviyal. I thought to capture the recipes for the blog. Aviyal is a traditional South Indian Recipe. Its a combination of Vegetables like all types of beans, Carrot, Brinjal, Potato, Elephant foot yam, Drumstick, Raw banana, Cucumber, Bottle gourd, Coyote etc along with ground coconut paste and curd. Finally, a tempering is made with Coconut oil and added to it. There are different styles of aviyal and it varies from region to region. Let’s see how to make this delicious and healthy recipe.
Preparation Time : 25 mins
Cooking Time : 20 mins
Serves : 3 – 4 Persons
INGREDIENTS REQUIRED
- Curd – 1 Cup
- Salt to taste
- Turmeric powder – 1/2 tsp
Vegetables Required
- Green Beans – 15
- Broad Beans – 10
- Cluster Beans – 10
- Carrot – 1
- Potato – 1
- Yam – a small piece or 1 Cup
- Raw Banana – 1
- Cucumber – 1
- Long Green Brinjal – 2 / Brinjal – 3
- Drumstick – 1
FoR GRINDING
- Grated Coconut – 1 Cup
- Green chillies – 3
- Garlic – 2 pods
- Cumin seeds – 1 tsp
FOR TEMPERING
- Coconut Oil – 1 to 2 tbsp
- Mustard seeds – 1/2 tsp
- Dried Red chilli – 2
- Curry leaves – a few
METHOD
1. Wash the veggies well in water. Peel off the skin of Carrot, Potato, Yam and Raw Banana. After peeling Add yam and Raw banana to a bowl of water to avoid discolouration. Cut each veggie to a 1.5-inch piece. Also, add the brinjal to a bowl of water to avoid colour change. You can also take any veggies of your choice. But these are the veggies which are primarily used in making aviyal.
2. Add chopped yam to the pot.add 1/2 cup water to it. Close the pot with a lid and allow it to boil for 2 minutes. Then add the other veggies to it and add little more water if required. Add salt to taste and turmeric powder to it. Mix well. Close the pot with lid and allow them to cook for 5 minutes in medium flame.
3. To a grinding jar add grated coconut, green chillies, garlic and cumin seeds. Ground them to a fine smooth paste adding water. Add the ground paste to the cooked veggies. Mix well. Cook for 2 – 3 mins. Then Take yoghurt in a bowl, beat them well. Add this yoghurt to the veggies. Combine them well. Switch off the flame. To a tadka pan add coconut oil, temper them with mustard seeds, Dried red chilli and curry leaves. Add this tempering to the veggies. Super delicious aviyal is ready.
Serve hot with Rice , Sambar or any Tamarind based curry/Puli kuzhambu.
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