Recipe type: Curries
The southern Indian states (Kerala, Tamilnadu) are famous for Avial. Many different types of vegetable are cooked with yogurt and coconut to give a light balanced flavor. Try this Aviyal recipe — its a perfect way to showcase your veggies! We wish everyone a very Happy Onam!
- Suran – 1 cup, fresh or frozen (peel and chopped in julienne strips if fresh)
- Carrots – 1 cup, julienne strips
- Green Beans – 1 cup, cut into 1 inch pieces
- Tindora – 1 cup, cut into long strips
- Winter Melon (Ash Gourd) – 1 cup, cut into long 1 inch pieces.
- Yellow Pumpkin – 1 cup, cut into long 1 inch pieces
- Plantain – 1 cup, cut into long 1 inch pieces (do not peel)
- Drumsticks – (if available)
- Coconut Oil – 1 Tbsp
- Water – ½ to 1 cup as needed
- Turmeric Powder – 1 tsp
- Red Chili Powder – optional, to taste
- Yogurt – 1 cup
- Shredded Coconut – 1 cup
- Green Chilies – to taste
- Onion – ¼ medium, chopped
- Cumin Seeds – 1 Tbsp
- Salt – to taste
- Curry Leaves – 1 sprig
- Coconut Oil – drizzle for garnishing
- Heat Coconut Oil in a large pan.
- Once hot, add in all of the vegetables and mix. Cook for 3-4 minutes.
- Add ½ cup of water and Turmeric Powder.
- Mix well, cover and cook until veggies are tender but not mushy (keep stirring in between).
- While the veggies are cooking, grind the following to a smooth paste: Yogurt, Coconut, Green Chilies, Onion (or Shallot) Cumin Seeds.
- Once the veggies are cooked, add the Yogurt/Coconut mixture, Salt and mix well.
- Reduce the flame to low and allow it to come to a slow boil.
- Switch off the stove, add Curry Leaves and a drizzle of Coconut and mix through. Cover again and allow it to rest for 10 minutes.
- Traditionally served with rice but can be had with chapatis.