Go Back
–+ servings
0 from 0 votes
Print
Instant pot aviyal
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Vegetables like white pumpkin, carrots, drumstick etc cooked in a creamy coconut and yogurt based sauce in the instant pot

Course: Main Course
Cuisine: South Indian
Servings: 4
Author: Preethi
Ingredients
Ingredients
  • 5 cups chopped veggies (White pumpkin, drumstick, carrots, beans, raw banana)
  • 1/2 cup yogurt (whisked) vegans can use vegan yogurt instead
  • 11/2 tsp coconut oil
  • salt to taste
  • 2 tbsp water
To grind to a thick paste
  • 2 to 3 sprigs curry leaves (optional)
  • 1/4th bunch cilantro/ coriander leaves (optional)
  • 1 tsp cumin seeds
  • 1/4 cup grated coconut
  • 2 to 3 green chilly (use as per spice level)
For tadka (Optional)
  • 1 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1 tsp urad dal
  • 4 to 5 curry leaves
Instructions

  1. Grind the ingredients given under to grind to a thick paste with little water (about 1/4 cup water) and set it aside

  2. Now add the oil, 2tbsp water to your instant pot.

  3. Add all the chopped veggies. I used white pumpkin, carrots, green beans and drumstick (Note that the veggies have to cut in big chunks)

  4. Add the ground paste on top of the veggies and add salt. Do not mix the paste with the veggies.

  5. Cook on manual high for 0 minutes and release pressure immediately.

  6. Let it cool down for a bit (say 5 to 10 minutes). Now add the whisked yogurt to the veggies and mix everything well. (Can add more yogurt if needed)

  7. Adjust salt and if adding tadka add it at this stage. To do the tadka, heat a tsp of coconut oil and when hot, add the mustard seeds, urad dal, curry leaves and asafoetida. When the mustard seeds crackle, add the mixture to the aviyal and mix well.

  8. Serve with some rice or adai (lentil crepe)

Recipe Notes

White pumpkin (ie winter melon or ash gourd) has a lot of water content. So don't add more water than mentioned to cook the veggies.