Veggie Medley in Coconut Paste, popularly called Aviyal, is a thick coconut based mixed vegetable curry which is usually prepared on special and auspicious occasions. It is predominantly prepared in Southern India, specifically in Kerala, Tamil Nadu and Udupi. Avial is a must delicacy for Kerala ‘Sadya’, a special vegetarian feast comprising at least 16 varieties of dishes!
People also commonly make this dish at home when there is just a little of all the vegetables available but not enough to prepare one specific curry. 😀 Hence a veggie medley topped with fresh coconut paste makes a subtle yet tasty curry to please your senses! Avial is usually prepared with a variety of traditional Indian vegetables. You can also add your own favorite combination of veggies to the dish, making sure to add at least 5-6 varieties. This is also one of those dishes where you can sneak in plentiful veggies into your kiddo’s meal without them even noticing it! 😜 Aviyal is typically enjoyed with hot steamed rice or Adai (a special type of dosa) to make a sumptuous meal.
Veggie Medley in Coconut Paste (Aviyal)
Print RecipeIngredients
- Vegetables & Its Cooking Ingredients:
- (Cut all the veggies into 2” long pieces)
- 1. Drumstick – 1 no.
- 2. Raw Plantain (Banana) – 1 no.
- 3. Carrot – 1 no.
- 4. Yam (Suran) – 200 gms
- 5. Potato – 1 medium sized
- 6. Snake Gourd – 1 no.
- 7. Green Beans – 3 nos.
- 8. Tindora – 10 nos.
- 9. Raw Mango – Few Pieces (Optional, alternative for yogurt)
- 10. Pumpkin (both Yellow & White) – 200 gms
- 11. Turmeric Powder – 1 tsp
- 12. Sour Yogurt – ½ cup
- 13. Green Chili – 1 no. (slit lengthwise)
- 14. Water – 2 cups
- 15. Salt to taste
- For Coarse Coconut Paste:
- 1. Grated Coconut – 1 cup
- 2. Cumin Seeds – 1 tsp
- 3. Green Chili – 1 no.
- 4. Water for blending
- For Seasoning:
- 1. Coconut Oil – 4 tsp
- 2. Curry Leaves – 1 sprig
Instructions
In a large pot / pan add all the vegetables, water, turmeric powder, green chili and salt. Cover and cook until done. You may also use the vegetables of your choice.
In the meantime, in a small blender add all the ingredients for the coconut paste and blend to a coarse texture. Keep aside.
Once the vegetables are cooked, add the prepared coconut paste and simmer for 2 minutes.
Turn off the heat and add half cup of sour yogurt.
Parallely, in a little pan, heat coconut oil and add the curry leaves for seasoning. Once they splutter, toss the seasoning into the Aviyal.
Your Veggie Medley in Coconut Paste (Aviyal) is ready to serve hot! 🙂
Notes
Tips:
1) Make use of a variety of vegetables to bring more taste, health and flavor to the Aviyal.
2) Use very little water to cook the vegetables for a thick consistency. Add harder veggies first and softer veggies later so they cook evenly.
3) Whisk the yogurt well before adding to Avial.
4) Skip the yogurt if you are using raw mango. The curry then becomes VEGAN! 🙂
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