Mixed Vegetables With Coconut Sauce Aviyal Food

MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)

Mixed Vegetables with Coconut Sauce (Aviyal) image

Provided by Maya Kaimal

Categories Potato Vegetarian Yogurt Coconut Curry Root Vegetable Carrot Gourmet

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 15

Ingredients

2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
2 medium carrots, cut into 2- by 1/4-inch sticks (about 2 cups)
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
1/8 teaspoon hot red pepper flakes
1/8 teaspoon ground turmeric
1 3/4 cups water, divided
1 1/4 teaspoons salt
1 medium zucchini, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
1/2 cup frozen peas
1 cup grated dried unsweetened coconut
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup plain yogurt (not Greek-style)
15 to 20 fresh curry leaves (optional)
1 tablespoon coconut oil (optional)

Steps:

Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.

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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