Teresa's Recipes
Aviyal
Aviyal is a vibrant and aromatic traditional South Indian dish that celebrates a medley of seasonal vegetables, harmoniously blended with freshly grated coconut and yogurt. Originating from the state of Kerala, this dish is not just a feast for the senses but also a symbol of communal harmony, often prepared during festivals and special occasions. The creamy coconut, paired with the subtle heat of green chilies and the fragrant notes of curry leaves, creates a comforting dish that is best served alongside steamed rice or warm roti.
Ingredients
- 2 cups, chopped Mixed vegetables (carrots, beans, drumsticks, potatoes, etc.)
- to taste Salt
- 2 tablespoons Coconut oil
- 10-12 leaves Curry leaves
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 2, slit Green chilies
- 1 cup, whisked Curd (yogurt)
- 1 cup Coconut (freshly grated)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 15g
- Carbs: 20g
- Protein: 5g
- Sodium: 300mg
- Sugar: 4g
Instructions
- 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.
- 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.
- 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.
- Add the ground coconut paste and turmeric powder to the pan, cooking for an additional 2-3 minutes while stirring frequently to prevent sticking.
- 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.
- 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.
- Season with salt to taste, removing the pan from heat once done.
- Serve hot, garnished with a few extra curry leaves if desired, alongside steamed rice or roti.
Tips
- Feel free to use any seasonal vegetables available; Aviyal is versatile and can include vegetables like zucchini, eggplant, or even pumpkin.
- For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
- For a smoother texture, you can blend the yogurt with the coconut paste before adding it to the vegetables.