2 cups cut vegetables – I used pumpkin,sweet pumpkin,chow chow(chayote squash),egg plant,broad beans,beans,cluster beans,carrot,butter beans.
1/2 cup grated coconut
1 cup firm curd (adjust according to taste)
6 green chillies slit
1 1/2 tespoon cumin seeds
10-12 curry leaves chopped
1/2 teaspoon turmeric powder
1.Pressure cook the vegetables with just enough water and drain once done.
2.In the mean time grind coconut with cumin and green chilles to a smooth paste. In a kadai,add the coconut paste,add the cooked vegetables and mix well.Simmer for 7-10 minutes till it thickens and remove from heat.
3.Temper the curry leaves in little oil and add to the cooked aviyal.Add curd and cilantro according to taste just while serving.
Time: 20 minutes
1.Vegetables like drum stick,okra yam can be added if preffered.
2.Addition of curd is an acquired taste so adjust according to your preference.
3.Coconut oil can be used for tempering if preferred.