Aviyal

Ingredients

Mixed vegetables (carrots, beans, drumsticks, potatoes, etc.)

2 cups, chopped

Salt

to taste

Coconut oil

2 tablespoons

Curry leaves

10-12 leaves

Turmeric powder

1/2 teaspoon

Cumin seeds

1 teaspoon

Green chilies

2, slit

Curd (yogurt)

1 cup, whisked

Coconut (freshly grated)

1 cup

Instructions

1. Begin by boiling the chopped mixed vegetables in salted water until they are cooked but still firm, about 5-7 minutes. Drain and set aside.
2. In a blender, combine the freshly grated coconut, cumin seeds, and slit green chilies. Grind to a coarse paste, adding a little water if necessary to help blend.
3. In a large pan, heat the coconut oil over medium heat. Once hot, add the curry leaves and sauté for about a minute until they are fragrant.
4. Add the ground coconut paste and turmeric powder to the pan, cooking for an additional 2-3 minutes while stirring frequently to prevent sticking.
5. Gently fold in the boiled vegetables, mixing well to coat them with the coconut mixture. Cook for another 5 minutes, allowing the flavors to meld.
6. Reduce the heat to low and add the whisked curd (yogurt). Stir well to combine all ingredients and cook for an additional 2-3 minutes. Be careful not to let it boil after adding the yogurt.
7. Season with salt to taste, removing the pan from heat once done.
8. Serve hot, garnished with a few extra curry leaves if desired, alongside steamed rice or roti.