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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
- 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
- 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.
Dietary Information
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
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