Aviyal is a South Indian vegetarian dish that can be prepared using vegetables that can hold up to a thick, yogurt-based sauce. I’ve adapted my grandma’s Aviyal using acorn squash, potato, carrots, green beans, and plantain to star in this common, well-known, Keralite favorite. Aviyal is a common side dish for an Onam feast served on a banana leaf. But why not try this as a side to rice on a casual weekday or weekend meal? This dish is healthy, can be adjusted to a different combination of veggies, and easy to prepare.
Ingredients:
· 1 small acorn squash peeled, seeded, and cut into small cubes (optional)
· 1 medium sized potato cubed
· 1 green plantain peeled and cut into small slices
· 6-10 baby carrots sliced at a diagonal
· 5-10 French green beans cut into small segments
· 1 medium tomato chopped
· 1 small red onion sliced
· 1 green chili sliced
· 1-2 sprigs of curry leaves
· ¼ tsp or a pinch of turmeric powder
· 1 tsp salt or salt to taste
· ¼ tsp red chili powder
· Water enough to slightly cover vegetables
· ½ cup ground unsweetened coconut (i.e., frozen coconut that can be thawed)
· ¼ tsp cumin powder
· 1 large shallot or 2 small shallots
· ¼ cup whole milk plain yogurt
· 1-2 tsp coconut oil
Recipe:
· Heat a medium sized Dutch oven or heavy bottomed nonstick pot to medium-high heat.
· Add the cubed and sliced veggies (first 5 ingredients), along with turmeric powder, salt, water, and red chili powder. Cook veggies through with a lid on the pot. Check occasionally to see that water has not evaporated.
· Lower heat to medium if need be.
· Once, the veggies have cooked, add the sliced red onion, chopped tomato, green chili, and curry leaves. Mix this into the pot and cook for another 5-10 minutes or until the onions and tomatoes have softened.
· Separately, in an electric chopper or food processor, combine ground coconut, cumin powder, and shallots until it is coarsely ground. Add this to the pot and mix well for 2-3 minutes on medium heat.
· Once all the veggies, onions, and tomatoes have cooked through, take the pot off the heat, and add the plain yogurt and combine well.
· Lastly add the coconut oil to the Aviyal and stir to combine.
· Check for salt to taste and serve with rice and sides. Enjoy!
*Other vegetable options for Aviyal include: Moringa or drumsticks, cucumber, eggplant, other squash varieties or gourds.
**Onam is the harvest festival in Kerala, South India. This dish is a very popular side to a banana leaf Sadhya or feast.
***Adjust spices and/or yogurt according to the amount of veggies added and cooked.
****Veggies can be cooked until slightly firm or cooked fully. I like it cooked fully :)
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