Chettinad Aviyal

1. 1
   prep

   Cut all the vegetables into thick, uniform strips.

   Peel and cut white pumpkin, carrot, raw banana, and yam into finger-length strips about 1/4 inch thick. Cut drumsticks into 3-inch pieces. Keeping uniform size ensures even cooking.

   TIPSoak cut raw banana and yam in water to prevent discoloration.
2. 2
   prep

   Grind coconut, green chili, and cumin to a coarse paste.

   1.In a grinder, add freshly grated coconut and cumin seeds.

   2.Add slit green chilies and a splash of water (about 2 tablespoons).

   3.Grind to a coarse paste—not a fine smooth paste. The texture is key.

   TIPA coarse paste adds body to the stew. Don't over-grind into a smooth chutney.
3. 3
   boil · ~6 min

   Cook the vegetables with turmeric and salt.

   1.In a wide pan, add the harder vegetables first: raw banana, yam, and drumstick.

   2.Add 0.5 cup water, turmeric powder, and salt.

   3.Cover and cook on medium heat for 5-6 minutes until they start to soften.

   TIPAdd vegetables in order of their hardness. Softer ones like white pumpkin and carrot cook faster.
4. 4
   simmer · ~5 min

   Add softer vegetables and cook until just tender.

   1.Add white pumpkin and carrot to the pan.

   2.Stir gently, cover and cook for another 4-5 minutes until all vegetables are fork-tender.

   3.There should be a little water remaining in the pan. Do not drain.

   TIPDon't overcook. The vegetables should retain their shape and not turn mushy.
5. 5
   mix · ~2 min

   Fold in the coconut paste and curd.

   1.Lower the heat to the minimum.

   2.Add the ground coconut-green chili paste to the cooked vegetables.

   3.Gently fold everything together without mashing the vegetables.

   4.Pour in the whisked curd and stir lightly. Simmer for 1-2 minutes.

   TIPKeep the heat low after adding curd to prevent curdling.
6. 6
   temper · ~2 min

   Make the tempering with coconut oil.

   1.In a small tadka pan, heat coconut oil over medium heat.

   2.Add mustard seeds and let them splutter for 30 seconds.

   3.Add dried red chilies and curry leaves. Fry until fragrant, about 20 seconds.

   4.Immediately pour the sizzling tempering over the aviyal.

   TIPUse only coconut oil for the authentic Chettinad aroma. No substitutes here.
7. 7
   garnish

   Drizzle raw coconut oil and serve.

   For the final authentic touch, drizzle 1 teaspoon of raw coconut oil on top. Give a gentle mix. Serve hot with steamed rice and a drizzle of ghee.

   TIPThat final drizzle of raw coconut oil is a classic Chettinad signature—don't skip it.

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