Basically keralite and tamilians prepare. Served in special occasions like weddings..
|1 no||Pumpkin (white or yellow)|
|2 tsp||Bengal gram (kadhala paruppu)|
|4 nos||Green chillies|
|2 T||Coconut oil|
|Salt (as per taste)|
|1 strands||Curry leaves|
|5 nos||Cluster beans|
|1 cup||Grated coconut|
|1 tsp||Cumin seeds|
for masala: Fry bengalgram dhal to golden brown in a little oil. Add chillies, coconut, cumin seeds and grind to a smooth paste and keep aside.
Boil colacasia and potato separately. Peel off the skin and cut into long thin bits. cut all the other vegetables into small size. cook all the vegetables.(If pressure cooker, keep the vegetables and colacasia and potato in different vessels and cook) Use only the required quantity of water so that the water should not be drained. Add the masala, salt to the vegetables and mix evenly. Simmer in a low fire for 5 minutes. Finally, add colacasia and potato and mix well. Remove from fire. Heat coconut oil in a pan and fry curry leaves in it. Add this to the Aviyal.After a few minutes add the curd and mix well.
Bengalgram dhal can be omitted for masala if not required.
Increase or decrease curd quantity as required.
Any other vegetables like sweet potato, sheet beans (avarakkai) etc can also be used.