This is one of my favorite Kerala vegetarian dishes, a very delicious festive vegatable stew. It's an important dish during any Kerala festival such as Onam and Vishu and it's made with many varities of vegetables. It's thicken with grated coconut and curd which makes it very rich and tasty. Almost any combination of vegetables can be used, usually not watery ones. Traditionally these include the moringa pod (murungakaya), the elephant yam (Chena) and more.
Ingredients
For Aviyal
- 1 cup of each vegetable
- Carrots
- Cauliflower
- Plantain (unripe banana)
- Potato
- Long beans
- Brinjal
- And others
- 2 green Chillies, cut
- 1 sprig Curry Leaves
- 1 red Onion
- 1 cup grated Coconut
- 1 cup plain Yoghurt
- 1 tsp Turmeric Powder, Cumin Powder
- 1 pinch Chilly Flakes, Cumin Seeds
- Salt and Coconut Oil
Preparation
- Cut the vegetables into similar size, preferable strips / sticks
- Blend the grated Coconut with the Onion, set aside
- Heat 3-4 Tbs Coconut oil in large pot. Add the Cumin seeds and fry.
- Add the harder vegetables like Carrot, Potato, Cauliflower etc. Fry for 1 – 2 minutes
- Add the rest of the vegetables. Fry for extra 1-2 minutes. Add a small splash of water where needed.
- Add the spices, mix well. Then add the blended Coconut mixture. Bring to boil and cook until vegetable is almost soft.
- Add Curry Leaves. Season with Salt.
- Add Yoghurt, just heat until boiling and turn off flame. Add a splash of Coconut Oil.
- Let sit for 30 minutes before serving.
- Serve with rice.
Ingredients
For Aviyal
- 1 cup of each vegetable
- Carrots
- Cauliflower
- Plantain (unripe banana)
- Potato
- Long beans
- Brinjal
- And others
- 2 green Chillies, cut
- 1 sprig Curry Leaves
- 1 red Onion
- 1 cup grated Coconut
- 1 cup plain Yoghurt
- 1 tsp Turmeric Powder, Cumin Powder
- 1 pinch Chilly Flakes, Cumin Seeds
- Salt and Coconut Oil
Preparation
- Cut the vegetables into similar size, preferable strips / sticks
- Blend the grated Coconut with the Onion, set aside
- Heat 3-4 Tbs Coconut oil in large pot. Add the Cumin seeds and fry.
- Add the harder vegetables like Carrot, Potato, Cauliflower etc. Fry for 1 – 2 minutes
- Add the rest of the vegetables. Fry for extra 1-2 minutes. Add a small splash of water where needed.
- Add the spices, mix well. Then add the blended Coconut mixture. Bring to boil and cook until vegetable is almost soft.
- Add Curry Leaves. Season with Salt.
- Add Yoghurt, just heat until boiling and turn off flame. Add a splash of Coconut Oil.
- Let sit for 30 minutes before serving.
- Serve with rice.
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