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Ingredients

  • Mixed Vegetables - 1000 grams peeled and chopped into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)
  • Thick Curd - 1/2 cup tight pressed
  • Salt - to taste
  • Water - 1 tbsp
  • Coconut oil - 1 tbsp
  • Rice flour 1/2 tsp

To grind:

  • Coconut - 1 cup tightly packed
  • Green Chilli - 3 Adjust according to your taste
  • Thick curd 1 tbsp
  • Little water

To Temper:

  • Coconut Oil - 1 tbsp
  • Curry leaves - few

Instructions

Ground coconut

  • Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency

Tempering

  • In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set aside

How to make cook vegetables for instant pot Aviyal:

  • Add coconut oil and water to the instant pot
  • Furthermore, add vegetables and spread
  • Sprinkle required salt
  • Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot
  • If the curd you are going to use is sour, close the lid
  • If the curd you are going to use is non-sour, add few raw mangoes and close the lid
  • Cook for 1 minute at high temperature and carefully do a quick release
  • Transfer the cooked vegetables to a wide vessel
  • Add rice flour and gently mix

How to make cook vegetables for traditional Aviyal:

  • Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water
  • AViyal
  • In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
  • If required add little rice flour

Prepare aviyal

  • Add curry leaves to the cooked vegetables
  • In a bowl add curd and mix well
  • After the cooked vegetables of completely cool add the curd ad mix gently

Video

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Notes

  1. Be careful while releasing
    the pressure
  2. I have used instant pot but you can also cook vegetables for one whistle (quick release) in the pressure cooker 
  3. If you do not want to do quick release then you can also cook vegetables in a cooker separator with little salt and water for 2 whistles
  4. Alternatively, you can cook vegetables in an open pan with enough water
  5. Raw mango is optional. if the curd
    your use is sour, skip it
  6. Coconut oil gives a nice flavor to the Avial
  7. I have transferred the cooked vegetables to a separate bowl, but that is optional.
    You can retain the cooked vegetables in the instant pot but avoid closing the lid
  8. Avoid adding curd when the cooked vegetables are hot
  9. Always mix curd well before adding
  10. For thick consistency aviyal, I used little rice flour, but you can skip if you prefer runny Aviyal
  11. Use vegan curd (cashew yogurt or soy curd or coconut yogurt) for vegan aviyal
  12. I have toasted curry leaves separately but you can also add curry leaves while cooking vegetables
  13. you can add a pinch of turmeric powder while cooking vegetables
  14. Adjust the Chilli according to your desired  spice
  15. Grind coconut into chutney consistency
  16. After adding coconut paste, avoid mixing it as vegetables might burn
  17. For burn-free cooking always follow the layers 
  18. I have cooked for 1 min at high temperature but for crunchy vegetables,
    you can cook for 0 min and quick release
  19. Add vegetables of your choice. You can root vegetables or add brinjal, snake gourd, etc.
  20. You can add few cumin seeds while preparing coconut paste
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