One of such kind is the TamilNadu aviyal or kalyana (wedding) aviyal or Pongal aviyal. TamilNadu Aviyal is flavored with turmeric , mango , tamarind and tomato instead of curd, While kerala aviyal has more coconut and curd. But I will tell both are yummy in their own way . Since it is a Pongal season , I felt it more appropriate to present you guys this TamilNadu's special aviyal. There is an old saying that people should add all the vegetables (atleast one piece) on Pongal day, so that they will not get allergic to any vegetable throughout the year.
This is a 'must to serve' side dish in almost all functions of TamilNadu.
What is more pleasant than a wedding feast, in which all can sit together to have this aviyal with Sambar rice served in a banana leaf?
Recipe source: My mom used to do this aviyal every year during pongal. I got this yummy recipe from my Jeyasri chithi. Jeyashri chithi prepares lot of dishes like this. In her words ' add lot of native veggies for avial' . I follow this and it tastes very delicious. I love her recipes very much and practice them for my special days.
vegetables:
Unripe banana (choose Indian banana) - 1
Baby brinjal / small eggplant - 3
Drumstick - 1
Red onion - 1
White pumkin - 100 gms
Tomato - 1
Yam (suran / senai kilangu) - 100 gms
Raw mango - 1/2
potato - 1
cluster beans - 100 gms
string beans - 100 gms
(Cauliflower , cabbage , broccoli , celery and beetroot do not go along with the recipe. Just use only native Indian vegetables.)
Masala:
fresh shredded coconut - 1 cup
green chilli - 4
shallot onion - 4 / 1 small red onion.
cumin seeds- 1 tsp
black pepper- 1 tsp
(Grind all of the above coarsely).
Other ingredients:
Channa dal - a handful
Tamarind extract - 1 tsp.
turmeric - 1/4 tsp
shredded coconut - 1 tbsp
coconut oil (or)any cooking oil - 1 tbsp
curry leaves - 1 brig
mustard seed - 1tsp
salt - to taste
water- 2 cups
Method:
Cut the vegetables in to big pieces .
Cook all the vegetables in water and turmeric powder. Add water just to immerse the vegetables. Add soaked channa dal.
After they become tender add salt and tamarind extract.
Then goes the coarsely ground masala and mix well. Bring it to boil.
check for salt.Now switch off the flame.
Heat a separate pan with coconut oil and splutter the mustard seeds. Add the remaining shredded coconut, curry leaves and run the 'thalippu' over the aviyal.
TamilNadu Pongal aviyal is ready.
Serving suggestions:
Makes 800 ml of aviyal (nearly 4 cups).
It can be served with sambar rice , rasam rice , roti , adai or chapathi .
vegetables:
Unripe banana (choose Indian banana) - 1
Baby brinjal / small eggplant - 3
Drumstick - 1
Red onion - 1
White pumkin - 100 gms
Tomato - 1
Yam (suran / senai kilangu) - 100 gms
Raw mango - 1/2
potato - 1
cluster beans - 100 gms
string beans - 100 gms
(Cauliflower , cabbage , broccoli , celery and beetroot do not go along with the recipe. Just use only native Indian vegetables.)
Masala:
fresh shredded coconut - 1 cup
green chilli - 4
shallot onion - 4 / 1 small red onion.
cumin seeds- 1 tsp
black pepper- 1 tsp
(Grind all of the above coarsely).
Other ingredients:
Channa dal - a handful
Tamarind extract - 1 tsp.
turmeric - 1/4 tsp
shredded coconut - 1 tbsp
coconut oil (or)any cooking oil - 1 tbsp
curry leaves - 1 brig
mustard seed - 1tsp
salt - to taste
water- 2 cups
Method:
Cut the vegetables in to big pieces .
Cook all the vegetables in water and turmeric powder. Add water just to immerse the vegetables. Add soaked channa dal.
After they become tender add salt and tamarind extract.
Then goes the coarsely ground masala and mix well. Bring it to boil.
check for salt.Now switch off the flame.
Heat a separate pan with coconut oil and splutter the mustard seeds. Add the remaining shredded coconut, curry leaves and run the 'thalippu' over the aviyal.
TamilNadu Pongal aviyal is ready.
Serving suggestions:
Makes 800 ml of aviyal (nearly 4 cups).
It can be served with sambar rice , rasam rice , roti , adai or chapathi .
