Mixed vegetables cooked with curd. Tastes best with steamed rice.
Curd - 1 1/2 cup (whisk it well)
Turmeric Powder - a pinch
Salt as required
White Pumpkin -1 cup (cut pieces)
Colocasia- 3 (Arbi/seppan kilangu)
Yam (senai)- 1/4 cup chopped
For the Grinding
Grated Coconut -1/2 cup
Green chillies -5
Jeera / cumin seeds- 1 tsp
Rice flour -1/2 tsp for thickening.
Coconut oil - 2 tsp
Mustard -1 tsp
Wash and cut all the vegetable length wise say 2 inch long pieces.
Cook white pumpkin in a little water till soft and keep it aside.
Boil water and cook plantain separately. Then drain the excess water.
Pressure cook colocasia, peel the skin, cut it into half and keep it aside.
Then pressure cook all the other vegetables with just enough water adding turmeric powder and salt required. Do not overcook.
Mix the grounded paste with curd and add to the cooked vegetables.
Also add the cooked pumpkin, plantain and colocasia to it. Mix well.
Boil for 2-3 minutes. Remove from flame.
Heat a tsp of coconut oil and season with mustard seeds and curry leaves.
Garnish with coriander leaves.Tasty South Indian aviyal is ready to be served.