1/1 Photo of Aviyal - Indian Mixed Vegetable Stew
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.
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- 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
- 1In a small amount of water, cook vegetables until almost done.
- 2Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste.
- 3Add yogurt, tumeric and salt to the spice paste and mix well.
- 4Turn 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.
- 5Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop.
- 6Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables.
- 7Serve over rice.
- 8If you have them, toss some spicy banana chips (not sweet ones) on top.
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Nutritional Facts for Aviyal - Indian Mixed Vegetable Stew
Serving Size: 1 (273 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 200.2
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 2.5 g
- Cholesterol 9.9 mg
- Sodium 862.2 mg
- Total Carbohydrate 21.4 g
- Dietary Fiber 5.3 g
- Sugars 8.8 g
- Protein 7.5 g
The following items or measurements are not included: