Traditional Heritage

Aviyal

Cook Time:

20 min

Prep Time:

20 min

Servings:

4

Ingredients

  • 1 tbsp coconut oil
  • 3 cups of water
  • ½ tsp turmeric

Vegetables (any assortment is good)

  • 1 cup cut winter melon
  • 20 cup beans
  • ½ green pepper
  • 1 medium carrot
  • 1 medium potato
  • ½ plantain
  • 4 nos. Taro
  • ½ cup peas
  • ¾ – 1 cup grated coconut
  • ¼ cup cashew nuts
  • 8 green chilies*
  • 1 tsp cumin seeds
  • 1 tbsp tamarind paste (Swad)
  • 1 tsp Asafoetida
  • Few curry leaves
  • 1 tsp salt

Directions

  • Heat 4 cups of water in a large pan.
  • Once the water boils, add the tamarind paste, turmeric, and curry leaves.
  • Cut all the vegetables lengthwise into thick matchsticks for even cooking.
  • Add the vegetables that take longer to cook first, such as taro and beans.
  • Cover and cook for 3–5 minutes, then add the remaining vegetables.
  • Add asafoetida and salt.
  • While the vegetables are cooking, grind the cumin seeds, cashew nuts, green chilies, and grated coconut with just enough water to make a smooth paste.
  • Once the vegetables are cooked (about 5–7 minutes), add the coconut paste and mix well. If the gravy is too thick, add a little extra water.
  • Bring the Aviyal to a gentle boil, then switch off the flame.
  • Garnish with chopped curry leaves.
  • Finally, drizzle warm coconut oil over the Aviyal and mix gently to enhance the aroma.

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