Aviyal (updated picture)
Shredded Coconut- 1 cup
Yogurt- 3-4 tsp
Cumin- 1/2 tsp
Turmeric powder- 1/2 tsp
Potato- 1 small
Yam sliced- 1/2 cup
Ash gourd- 1/2 cup
Snake gourd, Chembu( taro)- 1 cup
Yard Beans- 1/2 cup
Drumsticks- 5-6 pieces
Cluster beans- 1/3 cup
Green chilly slitted- 4-5
Green mango- a few pieces.
Mustard seed- 1/2 tsp
Coconut oil- 2 tsp
Chop vegetables into long slices ( thickness and length-size 3/4 of your index finger).
(Note: You can cut all vegetables and keep then together except mango. If you are adding mango add it only when the vegetables is almost cooked and soft, especially check the plantain. Otherwise the vegetables will not get properly cooked. If you do not like mangoes you can add one tomato at this stage or 1/2 cup of yogurt along with the ground coconut later)
Add salt,one tsp of coconut oil and 1/2 cup of water cover and cook till vegetables are tender but not mashed up.
(Note: You can also heat 2 tbs of coconut oil and first add curry leaves and then add the vegetables and fry first and then cover and cook without adding water. Cover and cook and stir in between. Make sure it does not stick to the bottom. If necessary sprinkle little bit of water)
Grind all the ingredients listed under to grind into a fine paste with very little water and add to the cooked vegetables. Gently stir in the coconut mixture and simmer for another two minutes.
(Note:If adding yogurt add at this stage)
Heat oil in a pan and add mustard seeds. When they splutter add red chilly and curry leaves and fry for a minute. Pour this over the curry and mix well. Aviyal is ready.Serve with rice.
( Traditionally for sadhya there will be no seasoning. After adding the coconut mixture simmer for two minutes. Add fresh curry leaves and drizzle a little coconut oil on top)
Hope you will all enjoy...