Aviyal
Brighten up your dining table with Aviyal, a quintessential South Indian dish that perfectly combines nutrition and flavor in one vibrant bowl. Packed with an assortment of fresh vegetables like carrot, beans, drumstick, raw banana, and yam, this recipe showcases wholesome ingredients simmered in a heavenly coconut-yogurt blend. Infused with the pungent aroma of cumin seeds, green chilies, and freshly grated coconut, Aviyal is finished with a silky drizzle of coconut oil and crispy fried curry leaves for an authentic Kerala twist. Quick and easy to prepare in under an hour, this traditional delicacy is a staple in Kerala Sadya meals and pairs beautifully with steamed rice. Perfect for vegetarians and fans of Indian cuisine, Aviyal is a healthy, flavor-packed delight! Keywords: South Indian Aviyal recipe, Kerala Sadya dish, coconut yogurt curry, vegetarian Indian dish, mixed vegetable curry.
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Recipe Information
Ingredients
- 500 grams Mixed vegetables (carrot, beans, drumstick, raw banana, and yam)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 cup Grated coconut
- 3 pieces Green chilies
- 1 teaspoon Cumin seeds
- 0.5 cup Yogurt
- 1 tablespoon Coconut oil
- 10 leaves Curry leaves
Instructions
Wash and peel the mixed vegetables. Cut them into thick, long pieces approximately 2 inches in length.
In a large pan, add the cut vegetables along with turmeric powder, salt, and enough water to cover the vegetables. Cook over medium heat till the vegetables are tender but not mushy, about 10 minutes.
Meanwhile, in a blender, grind the grated coconut, green chilies, and cumin seeds into a coarse paste. Add a little water if needed for grinding.
Once the vegetables are cooked, add the prepared coconut paste to the pan and mix well.
Reduce the heat to low and add the yogurt to the pan. Stir gently to combine all ingredients thoroughly without mashing the vegetables.
Cook the mixture for another 5 minutes on low heat, allowing the flavors to meld together. Turn off the heat.
In a small pan, heat the coconut oil and add the curry leaves. Fry until the leaves are crispy and aromatic, about 1-2 minutes.
Pour the tempered curry leaves along with the coconut oil into the cooked vegetables and stir gently.
Serve Aviyal hot with steamed rice or as part of a traditional Kerala Sadya (feast).
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 31.1 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 496 mg | 38% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
