This is a popular traditional recipe from Kerala cuisine. It’s a healthy mix of your favorite veggies in a coconut and yogurt sauce with sautéed ingredients in coconut oil. It makes for a flavorful, healthy and filling dish.
Ingredients
Yogurt - 1 Cup
Water - 1 Cup
To Cook
Chopped Drumstick - 1/2 Cup
Chopped Taro Root - 1/2 Cup
Chopped Carrot - 1/2 Cup
Chopped Potato - 1/2 Cup
Turmeric Powder - 1 tsp
Salt - as required
For Ground Masala
Grated Coconut - 1/2 Cup
Cumin Seeds - 1 tsp
Green Chilly - 3
To Temper
Coconut Oil - 1 tbsp
Dry Red Chilly - 2
Curry Leaves - few
Beat yogurt/curd with a whisk and keep aside.
In a blender or grinder jar add grated coconut, cumin seeds, and green chillies. Add water and grind to a coarse paste, and keep aside.
Take all your favorite veggies ( In this dish, I have added the mentioned above veggies) to cook in a pan or pot.
Sprinkle turmeric powder and salt as per your taste. Add water and stir well.
Cover the pan with lid and keep cook on medium flame. You have to make sure the veggies are cooked almost.
Then add the coconut ground paste, mix gently but well.
Cook another 2 to 3 minutes in simmer. Vegetables should be tender and yet hold shape. You don’t over cook.
Once you’re done, add the whisked yogurt. Mix gently and simmer it for a minute and switch off the heat.
Heat coconut oil in another pan, add curry leaves and dry red chilli. Fry for few seconds and transfer this into Aviyal.
Serve Aviyal with your hot steamed rice along with pickles and fryums.
