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special Aviyal
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1  Raw plantain 1

    Drumstick 2

    Potato 1

    Elephant foot yam 1 small piece

    Snake gourd 1 piece

    Brinjal 1

   Curry leaves 4 stalks

2  Raw mango 1 piece

3  Grated coconut 1 piece

    Green chili 4

    Cumin powder ½ tsp

4  Beaten curd 2 tbsp

    Salt to taste

5   Coconut oil 2 tbsp

6   Curry leaves 2 stalk


Cut the vegetable into equal size and sauté it in a wide pan, adding some coconut oil. When sautéed well, cover the vessel with a lid and cook without adding water. When half cooked, add mango pieces and salt. Crush grated coconut and green chili. Mix adding cumin powder and then put into the vegetables. Mix salt in curd and pour it into the aviyal. Stir well and remove from fire adding curry leaves. Leave it closed for some time and then serve.

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