Whole30 Aviyal
Whole30 Aviyal is a vibrant, vegetable-packed dish that combines the traditional essence of South Indian cuisine with Whole30 compliance. This one-pot recipe features an array of wholesome vegetables like yam, carrots, green beans, raw banana, and drumsticks, cooked together in a fragrant coconut-cumin-green chili paste. A splash of golden turmeric enhances both taste and color, while tempered curry leaves in coconut oil add a burst of aroma and flavor to this comforting dish. Perfect for anyone following the Whole30 program or craving a nutrient-dense meal, Whole30 Aviyal is best served warm and pairs beautifully with cauliflower rice or enjoyed on its own. Ready in under an hour, this gluten-free, dairy-free, and paleo-friendly recipe promises to satisfy without compromising on flavor.
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Recipe Information
Ingredients
- 1 cup, peeled and cubed Yam
- 1 cup, peeled and julienned Carrot
- 1 cup, cut into 1-inch pieces Green beans
- 1 cup, peeled and cubed Raw banana
- 1 cup, cut into 2-inch pieces Drumsticks
- 1 cup Water
- 1 cup Grated coconut
- 1 teaspoon Cumin seeds
- 2 Green chilies
- 2 tablespoons Coconut oil
- 10 Curry leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
Instructions
Start by preparing the vegetables: peel and chop the yam and raw banana into cubes, cut the carrots into julienne strips, and prepare the green beans and drumsticks into the appropriate size pieces.
In a large pot, combine the yam, carrot, green beans, raw banana, and drumsticks. Add 1 cup of water, turmeric powder, and salt.
Cover and cook over medium heat for about 15 minutes, or until the vegetables are halfway cooked.
Meanwhile, grind the grated coconut, cumin seeds, and green chilies into a coarse paste using a food processor or blender. If necessary, add a little water to help blend the ingredients smoothly.
Once the vegetables are halfway cooked, add the coconut paste to the pot. Gently mix to coat the vegetables with the paste.
Continue to cook uncovered for another 10 minutes, allowing the flavors to meld and the vegetables to cook through.
In a separate small pan, heat the coconut oil over medium flame. Add the curry leaves and stir for a few seconds until fragrant.
Pour the tempered curry leaves and oil over the aviyal. Stir gently to combine.
Remove the aviyal from heat and let it rest for a few minutes before serving. Serve warm as a part of any Whole30-compliant meal.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.5 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1091 mg | 23% | |
*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.
