Ingredients
1. Young green jack fruit flesh / Chakka chula - 10 - 15 or about 4 cups , cut into 1.5 - 2 " strips (You can use frozen jack fruit)
Vellarikka / cucumber - 1/4 kg, peeled and sliced
Chakkakuru / Jackfruit seeds - 10 - 12, sliced
Snake gourd - 1/2 cup, sliced (Optional)
Drum stick - 1, cut into 2 " pieces
Green chillies - 3 - 4
Curry leaves - 2 sprigs
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Salt - To taste
2. Tamarind pulp - 1 tsp or mango slices - 1/2 cup or to taste
3. Grated coconut - Around 2 cups
Cumin seeds - 1/4 - 1/2 tsp
Pearl onions - 3 (Optional)
4. Salt - To taste
5. Coconut oil - 1 tbsp
Method
1. Crush the grated coconut along with cumin seeds and pearl onions to a coarse mixture.
2. Cook the ingredients numbered 1 in enough water (water should be almost in the same level as that of the veggies). Cook covered at medium heat until done. When they are done, open the lid and add tamarind extract. Mix well. (If you are using mango slices, add them when the veggies are half done.)
3. Now bring down the heat and add the crushed coconut mixture in the middle and cover it up with the cooked vegetables. Again cover up with the lid and let it cook for a few minutes. Now open the lid and mix the coconut mixture well. Be careful not to break the vegetables. If you are using curd(add around 1/4 cup, depending on its sourness), add it now. Taste check for salt. Switch off. Add 1 tbsp coconut oil and a few curry leaves to the cooked aviyal. Cover with a lid for at least 15 mts. Mix well and serve with hot rice.
