Kerala Sadya Aviyal
Ingredients
- 500 gm Yellow Cucumber (Vellarikka)
- 500 gm Snake Gourd (Padavalanga)
- 2 Drum Stick (Muringakaya)
- 1 1/2 cup Yam (Chena)
- 1 Raw Banana
- 10 Yard Long Beans (Achinga)
- 5 Green Chillies (slitted)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Chilly Powder
- 1 1/2 tablespoon Tamarind Extract
- 1 tablespoon Salt
- 3 cup Grated Coconut
- 1/4 teaspoon Cumin
- 2 spring Curry Leaves
- 1 tablespoon 1 + 1 teaspoon Coconut Oil
Instructions
- 1 First, cut all the vegetables into 1 to 1½ inch long slices and wash them well. Use vegetables like yam, yellow cucumber, snake gourd, drumstick, green chillies, yard-long beans, and raw banana.
- 2
In a cooking vessel, add a tablespoon of coconut oil and a sprig of curry leaves. Add yam, yellow cucumber, snake gourd, drumstick, green chillies, and yard-long beans. Cook for a few minutes.- 3
Add turmeric powder, chilli powder, and salt. Mix well and continue to cook.- 4
Now add raw banana slices. Stir gently and cook until all the vegetables are tender but not mushy.- 5
While the vegetables are cooking, grind or crush grated coconut with cumin seeds to a coarse paste without adding water.- 6
Add a little tamarind extract to the cooked vegetables and mix well.- 7
Add the ground coconut paste to the vegetable mix and combine gently.- 8
Finish the dish by adding a few curry leaves and drizzling a teaspoon of coconut oil on top. Mix lightly. - 2
