Aviyal Receita

Indulge in the authentic flavors of Kerala with this irresistible Aviyal recipe! A quintessential part of the traditional Sadya feast, this creamy vegetable stew combines the goodness of coconut, yogurt (or tamarind!), and an array of fresh vegetables. Whether you prefer the tangy south Kerala style with tamarind or the creamy north Kerala version with yogurt, this Aviyal is guaranteed to tantalize your taste buds. Learn how to make this simple yet elegant dish, perfect for a special occasion or a comforting weeknight meal. Serve it hot with steamed rice for a truly unforgettable culinary experience.

Preparo 15 min

Cozimento 50 min

Calorias 128.7 kcal

Proteína 6g

Avaliação Seja o primeiro

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Aviyal

Carrot (part of 1 cup mixed vegetables)
White Pumpkin (ash gourd), part of 1 cup mixed vegetables
Red Pumpkins (pumpkin), part of 1 cup mixed vegetables
Raw Banana (part of 1 cup mixed vegetables)
Yams (part of 1 cup mixed vegetables)
French Beans (part of 1 cup mixed vegetables)
Broad Beans (part of 1 cup mixed vegetables)
String Beans (part of 1 cup mixed vegetables)
1 sprig curry leaves
Salt to taste
1 tsp turmeric powder
1 cup plain yogurt
1 tbsp coconut oil
1/2 cup grated fresh coconut
2-3 green chilies
1 tsp cumin seeds
1 cup mixed vegetables (total quantity)
Potatoes (part of 1 cup mixed vegetables)
Peas (part of 1 cup mixed vegetables)
1 small drumstick
2 cups water
1/2 tsp mustard seeds
A pinch asafoetida (hing)
1/2 cup chopped raw mango (optional)

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Como fazer Aviyal

Grind 1/2 cup grated fresh coconut, 2-3 green chilies, and 1 tsp cumin seeds into a smooth paste using a blender or grinder.
In a bowl, whisk together 1 cup plain yogurt (or 1/4 cup tamarind paste dissolved in 1/2 cup water, depending on your preference). Set aside.
In a large pot or pan, combine 2 cups of water, 1 tsp turmeric powder, salt to taste, 1 small drumstick (cut into 1-inch pieces), 1 cup mixed vegetables (e.g., beans, carrots, potatoes, peas – chopped into 1-inch pieces), and a few curry leaves. Bring to a boil.
Reduce heat and simmer the vegetables until they are almost tender, about 15-20 minutes.
Stir in the coconut-chili paste and yogurt (or tamarind) mixture. Bring back to a simmer.
Continue to simmer for 10 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
Optional: Add 1/2 cup chopped raw mango during the last 5 minutes of simmering. If using raw mango, reduce the yogurt to 1/2 cup.
Finish by tempering with 1 tbsp coconut oil. Serve hot with steamed rice.