MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)
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
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 / MIXED VEGETABLE STEW IN COCONUT BASED SAUCE
Aviyal is one of a side dish that utilizes lot of vegetables. I see it as a way to use up all the left over vegetables in the house. Also it is a very good recipe to make for the kids as we can get many vegetables inside their meal.
Provided by Sandhya Ramakrishnan
Categories Diwali Recipes Easy recipe Side Dish
Time 55m
Number Of Ingredients 20
Steps:
- Chop all the vegetables and cook it enough water. Add water to cover the vegetables and cook it on medium heat until the vegetables are ¾th done. If adding turmeric powder, add that too and then boil. When the vegetables are ¾th done, add the salt and let it cook for few more minutes. Make sure all the vegetables are cooked through but are not mushy.
- Grind all the ingredients listed and add this mixture to the cooked vegetable. Let it come to a boil. Mix the rice flour in about 4 tablespoon of water and then add this to the aviyal. Let it boil again. The rice flour helps in thickening the aviyal.
- Temper the mustard seeds and curry leaves in coconut oil and add it to the aviyal.
- Just before serving, mix the Aviyal with beaten yogurt and mix well. When the climate is warm, we generally mix only the required amount at one time with yogurt. Since the yogurt could get sour when left out for a prolonged time and also once the yogurt is added it is not advisable to reheat it. So add yogurt to small quantities that would be used up in one go.
- Serve hot with Paruppu saadham (rice with dhal).
- Aviyal is also usually served with mixed rice varieties like Puliyodharai and coconut rice.
Nutrition Facts : Calories 289 kcal, Carbohydrate 38 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 25 mg, Sodium 303 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving
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