Aviyal Indian Mixed Vegetable Stew Food

AVIYAL RECIPE | AVIAL RECIPE

Aviyal Recipe | Avial Recipe image

Aviyal is a mixed vegetable stew thats rich in vegetables along with coconut. It is a very good accompaniment for south Indian lunch. It's also can be served as an accompaniment with Adai, which is one of the popular combo in Tamil Nadu.

Provided by Sowmya Venkatachalam

Categories Kootu varieties (Stew) Poriyal Varieties (South Indian Curries)

Time 40m

Number Of Ingredients 17

Ingredients

1 Carrot (peeled, sliced to 1" thickness)
4-5 Pieces Drumstick (cut into 2-3" length)
½ Chayote Squash (Chow Chow) (peeled, sliced to 1/2" thickness)
½ Cucumber (peeled, sliced to 1" thickness)
1 Raw Banana (peeled, sliced to 1" thickness)
1 Potato (peeled, sliced to 1" thickness)
100 gms Ashgourd (White Pumpkin) (peeled, sliced to 1" thickness)
100 gms Yellow Pumpkin (peeled, sliced to 1" thickness)
1 Brinjal (sliced to 1" thickness)
1½ tsp Salt (Adjust As needed)
1 tbsp Coconut Oil
Few Curry leaves
½ tsp Turmeric Powder
⅓ Cup Curd (Plain Yogurt)
½ Cup Grated Coconut
1 tsp Cumin Seeds
3 Green Chili

Steps:

Take coconut, green chili, salt in a mixer jar.
Grind it to a smooth paste by adding 2 tablespoon of water. Set this aside.
Take the drumstick, potato, raw banana, chow chow, carrot in a heavy bottomed pan.
Add turmeric powder and 1 cup of water. Cover and cook the vegetables till they are almost cooked.
Once the veggies are 90% cooked, add the rest of the vegetables like cucumber, white pumpkin, yellow pumpkin and brinjal. These vegetables are rich in water content and they cook faster. So we need to add it after the stiff vegetables are almost cooked.
Once all the veggies are cooked and becomes soft, add the ground coconut paste and give a gentle mix.
Add curd now and give a mix. Finally add coconut oil, curry leaves and mix gently.
Aviyal is now ready! Relish with Sambar rice / Rasam or Adai!

Nutrition Facts : ServingSize 0.333 Cup, Calories 110 kcal, Carbohydrate 8 g, Protein 2 g, Fat 8 g

AVIYAL

Aviyal image

Aviyal is a traditional dish of the South Indian state of KERALA. This is a stew made of a variety of vegetables coconut and yoghurt. This is one dish that is mandatory while serving sadya (traditional celebration meal) along with saambaar, rasam, thoran etc. In the northern part of Kerala this dish is made with yoghurt but in the southern part it is cooked with tamarind juice. Both ways it is just plain yummy!!

Provided by udita

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 medium sized carrot (cut into 2 inch batons)
200 g white pumpkin (cut into 2 inch batons)
100 g red pumpkins (cut into 2 inch batons)
1 medium sized raw banana (cut into 2 inch batons)
100 g yams (cut into 2 inch batons)
8 French beans (cut into 2 inch batons)
8 broad beans (cut into 2 inch batons)
8 string beans (cut into 2 inch batons)
12 curry leaves
salt
1 teaspoon turmeric powder
2 cups yogurt
1 tablespoon coconut oil
1/2 cup coconut (scraped)
2 green chilies
2 teaspoons cumin seeds

Steps:

Grind coconut, green chillies and cumin seeds to a fine paste. Whisk in yogurt and keep aside.
Boil all the vegetables with 1 Drumstick (cut into finger sized batons) and curry leaves in 2 cups of water to which salt and turmeric is added. When the vegetables are almost done, add yogurt mixture and boil thoroughly.
Simmer for about 10 minutes. Lace with coconut oil and serve with rice.
Tip: If you do not like the smell of raw coconut oil, then just avoid the oil as it is optional. You can also add raw mango to aviyal. If you do so, reduce the yogurt to 1 cup only.

Nutrition Facts : Calories 128.7, Fat 7.4, SaturatedFat 5.8, Cholesterol 8, Sodium 38.5, Carbohydrate 14, Fiber 2.3, Sugar 6.2, Protein 3.4

AVIYAL - INDIAN MIXED VEGETABLE STEW

Aviyal - Indian Mixed Vegetable Stew image

This is a mixed vegetable stew from South India. This version from Iyer Kitchen cookbook by Arun Ganapathy tastes just like the best aviyal I've had in India. The mixed vegetables should be harder ones. Do not use greens, peas, tomatoes, etc. Use vegetables like green beans, potatoes, carrots, plantain, zuchinni, and yam.

Provided by alvinakatz

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 cups mixed vegetables, cut 2-inches long and 1/2 inch wide
2 tablespoons vegetable oil or 2 tablespoons coconut oil
1/4 teaspoon mustard seeds
6 curry leaves, approximately
1 cup unsweetened grated frozen coconut
1 small hot green chili pepper
1 teaspoon cumin seed
1 teaspoon salt
1 1/4 cups yogurt
1/2 teaspoon turmeric

Steps:

In a small amount of water, cook vegetables until almost done.
Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste.
Add yogurt, tumeric and salt to the spice paste and mix well.
Turn heat on the vegetables to low and add the yogurt mix to the vegetables. A low heat keeps the yogurt from curdling. If it curdles, it's OK. You can still eat it. It just won't look as nice.
Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop.
Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables.
Serve over rice.
If you have them, toss some spicy banana chips (not sweet ones) on top.

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