How to make aviyal this is a south indian recipe?!
There's the traditional Aviyal recipe and then, the not-so-traditional. The difference is in the combo of veggies used -- with modern-day location and availability determining the choice. Easy Recipe follows in separate post.
Three basics underlie this popular dish made for meals at home gatherings and a must-have in vegetarian weddings/Onam and other festivals --One, is to have a a mix of starchy, watery and fibrous veggies; Two, is to get an optimal shape of cut veggies -- cut in inch and half long strips of half inch thickness; Third, is to incorporate salty. sour, sweet, pungent and bitter tastes (the five of six tastes in Ayurveda).
Next, the idea is to have a mix of white, yellow/ orange and green veggies, with the addition of tamarind or green mango or yogurt to impart tartness--and finally, ground coconut with chillies to provide the thick coating/sauce, with sprigs of curry leaves and good coconut oil to round off the flavor.
Principal traditional veggies are Green Cooking Bananas, a starchy tuber called Chena/Suran/Ol (Indian names), White Pumpkin called Dongua Squash (Chinese), Kumblangai/Ellevan/Pushinikkai/Safed Kaddu (Indian), Orange Pumpkin called Kumblangai/Matthan/Parangikkai/ Lal Kaddu (Indian), Long Green Beans, Bitter Melon and Drumsticks called Murungakkai/Sajna (Indian) (Morunga Oleifera -Latin).
Answers: This a steamed veggie dish with ground coconut, traditionally Sattvik-- so no onions, no garlic.
There's the traditional Aviyal recipe and then, the not-so-traditional. The difference is in the combo of veggies used -- with modern-day location and availability determining the choice. Easy Recipe follows in separate post.
Three basics underlie this popular dish made for meals at home gatherings and a must-have in vegetarian weddings/Onam and other festivals --One, is to have a a mix of starchy, watery and fibrous veggies; Two, is to get an optimal shape of cut veggies -- cut in inch and half long strips of half inch thickness; Third, is to incorporate salty. sour, sweet, pungent and bitter tastes (the five of six tastes in Ayurveda).
Next, the idea is to have a mix of white, yellow/ orange and green veggies, with the addition of tamarind or green mango or yogurt to impart tartness--and finally, ground coconut with chillies to provide the thick coating/sauce, with sprigs of curry leaves and good coconut oil to round off the flavor.
Principal traditional veggies are Green Cooking Bananas, a starchy tuber called Chena/Suran/Ol (Indian names), White Pumpkin called Dongua Squash (Chinese), Kumblangai/Ellevan/Pushinikkai/Safed Kaddu (Indian), Orange Pumpkin called Kumblangai/Matthan/Parangikkai/ Lal Kaddu (Indian), Long Green Beans, Bitter Melon and Drumsticks called Murungakkai/Sajna (Indian) (Morunga Oleifera -Latin).
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