Name: Aviyal recipe by Amrita Iyer at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 5
Ingredients: 2 cups mixed vegetables (potato/yam,carrot,beans,sugar snap peas,ordinary peas,bottle gourd/white pumpkin and drumstick (saijan); 1 cup grated coconut (if you use desiccated coconut then immerse it in warm water for 30 minutes); 3 green chillies; A small ball of tamarind soaked in warm water/ 1 tbsp tamarind paste; 1 tbsp coconut oil; 10-15 fresh curry leaves; Salt to taste; 2 tbsp gram/garbanzo bean flour (besan); 2 cups yogurt; 1/4 cup water

ABOUT Aviyal RECIPE

For those people who love South Indian fare, for those who love coconut oil and coconuts, this recipe is a MUST make! It's a subtle dish of assorted vegetables simmered in a creamy coconut sauce drizzled with coconut oil with the amazing taste and aroma of curry leaves. Now Aviyal is a dish for which I find a different recipe with different people.One of my friends who hails from Trivandrum adds Bitter Gourd(Karela) to the vegetable list.Some people add sour buttermilk and some add thick yogurt. As for the vegetables, the sky is the limit. Of course I would not recommend Bitter Gourd for people who do not like them. A friend of mine adds Brinjals which get too mashed up,but the family enjoys them ultimately.So its up to you what you prefer. A hot pot of Aviyal is a joy to behold in itself.Its delicately flavored with Coconut oil with all the aromas wafting up to your nose making you salivate.Its best enjoyed with steamed/boiled rice with papads,fryums,sago/potato wafers.

Ingredients Serving: 5

2 cups mixed vegetables (potato/yam,carrot,beans,sugar snap peas,ordinary peas,bottle gourd/white pumpkin and drumstick (saijan)
1 cup grated coconut (if you use desiccated coconut then immerse it in warm water for 30 minutes)
3 green chillies
A small ball of tamarind soaked in warm water/ 1 tbsp tamarind paste
1 tbsp coconut oil
10-15 fresh curry leaves
Salt to taste
2 tbsp gram/garbanzo bean flour (besan)
2 cups yogurt
1/4 cup water

Instructions

Extract the tamarind water from the soaked tamarind to yield 3 cups water/ mix the tamarind paste with 3 cups of water. Pour into a pressure cooker and add the vegetables. Pressure cook this till 4-5 whistles blow and the vegetables are tender.
Alternatively if you want to cook the traditional way, boil the vegetables in tamarind water till they are tender. It is a very long process and a pressure cooker surely makes the work easier! Add the salt carefully as a lot of salt spoils the dish.
In a mixer jar mix the coconut and green chillies and pulse till a fine paste is obtained. (You can add some water to make the paste smooth. For those using desiccated coconut, do not add any water as it already has been soaked and will be watery.)
In a food processor/mixer jar/hand "math" blend the gram flour with the yogurt till there are no lumps left. (This is done to thicken the sauce.)
Now add 4-5 curry leaves to the vegetables and boil it for 4-5 minutes till the curry leaves release their unique aroma into the dish.
Now add in the coconut paste and the yogurt to the vegetables and continue cooking till the sauce partly dries up and the vegetables get deliciously cooked in the yogurt.
In a small bowl combine the rest of the curry leaves with 1/2 tbsp of coconut oil. Add them to the curry and drizzle the rest of the oil evenly over the curry. Finally stir to mix everything evenly.
Serve it hot!

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