Kerala Aviyal

Ingredients

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1. Pachakaya (Raw Plantain)- 1 cup
2. Muringakka (drumstick) -  1
3. Chena - 3/4cup
4. Carrot - 1/2 cup
5. Achinga (Long bean) - 6 nos
6.  Vellarika or kumbalanga (winter melon ) - 1 cup
7. Padavalanga (Snake Gourd) - 1 cup
8. Green chilli -6
9. Curry Leaves -3 springs
10. Turmeric Powder - 2 tsp
11. Chilli Powder - 1/2 tsp
12. Coconut Oil - 3 tbsp
13. Water - 1.5 cup
14. Thick curd - 1/2 cup
15. Salt - To taste

To Grind (Coarse)

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• Coconut - 2 cup
• Pearl Onion - 3 nos
• Turmeric powder - 1 pinch
• Jeera (Cumin) -1 pinch
• Green Chilli - 1
• Curry leaves- few
• Salt - 1 pinch

Method

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1. Classify the vegetables into two parts based on their hardness and cut then into 21/2 in lengthwise.You can choose vegetables of your choice. Here are the ones which I used.
2. Hard veg : Yam (chena), Raw Palntain (kaya), Long Bean (achinga payar), Drumstick (Muringakol), Carrot,Snake gourd (padavalanga)
3. Soft veg : Dosekai/Cucumber (Vellarika).
4. In a pan add 3 tbsp coconut oil. Add hard veggies along with slit green chilli , curry leaves  and saute them for 5 minutes followed by soft veggies.
5. Add salt , turmeric, chilly powder and  mix well..
6. Now add water and  cover and cook till done.
7. Meanwhile  grind ingredients in to grind section  to a coarse mixture.Add thick curd to this and mix well.
8. Add this coconut curd mixture to the cooked veggies
9. Sprinkle curry leaves and close lid in low flame for 5 minutes.
10. Open the lid and add 1 tbsp  coconut oil .
11. Mix well and serve hot with rice.