Aviyal- Mix vegetable with coconut and curd

Coconut is used in abundance in South-Indian cooking, specially in kerala there is coconut in everything. There is a saying that Kerala guys are drenched in coconut from head to toe. Well part of it is true. We use coconut oil, coconut milk, coconut paste-bits in almost everything. And of course we also use virgin coconut oil for all our beauty rituals. 

Well, I am sure by now you would have guessed this dish does include coconut and is the hero of the dish. Aviyal is basically mixed vegetable with some ground coconut paste and curd. Its super easy to make & this dish uses very less oil, hence healthy too. Lets see how its done: Step by step is given below for reference. 

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Aviyal Recipe | Mixed Vegetables in Coconut-Yogurt Gravy:
(Serves 3-4)

Ingredients:

• 1/2 cup fresh Curd, whisked well
• 2 tbsp Coconut Oil
• A sprig of Curry leaves(12-15 leaves)   

Vegetables-peeled and chopped lengthwise: (as shown in Image)

• 1 Potato cut into 1 1/2" pieces
• 1 Raw banana, cut into 1 1/2" pieces
• 1 Carrot, cut into 1 1/2" pieces
• 1 Drumstick, cut into 2" pieces
• 6-8 French Beans, cut into 1 1/2" pieces
• 1/4 cup sliced Red Pumpkin
• 1/4 cup sliced Yam

To grind:

• 1 cup grated fresh Coconut
• 1 1/2 tsp Cumin seeds
• 5-6 Green chillies
• 2 pods garlic 
• Salt to taste

Method: 

1. In a pot add water and add chopped vegetables (Potato,Carrot, Drumstick, French Beans) and let them boil for 5-6 mins until half done.
2. Now add the remaining vegetables Raw banana, yam, red pumpkin and boil for another 6-8 mins until completely done.
3. Do not overcook the vegetables and make them mushy, they should be firm to touch and should have slight crunch to it. If you have more water in it, drain out some water at this stage.
4. Meanwhile grind grated fresh coconut, cumin seeds ,green chillies and salt in to a fine paste using little water.
5. Add this ground paste to the vegetables and reduce the flame and cook until it comes to a boil for 5-6 mins. 
6. Adjust the consistency of the gravy according to your wish. I like it slightly thicker one instead of either dry or thin consistency.
7. Add well beaten curd to it and give it a nice stir. Do not boil it after you have added curd as curd will curdle. 
8. Heat coconut oil in a small tadka pan until it is luke- warm. 
9. Add curry leaves to the oil and add this oil-curry leaf in to the vegetable mix. Switch off the flame. Do not mix. 
10. Cover it with lid, this helps retaining the coconut oil flavour.
11. Serve hot with Rice. 

Notes: 

• Cut the vegetables uniformly for even cooking. You can also add vegetables like snake gourd, white pumpkin to avial.
• Make sure to retain the crunch of vegetables which is key to good and perfect aviyal.
• Do not skip coconut oil in the recipe which adds a nice flavour
• If you want pure white colour aviyal, add slit green chillies to the boiling vegetables instead of grinding to a paste with the coconut.

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