Entree: India – Kerala Travancore – അവിയൽ ➤ Aviyal (Kerala mixed-vegetable stew in spiced coconut and yogurt)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Additional
5 min
Total
40 min
Ingredients
- 2 cups (300 g) mixed firm vegetables (combination of potato, yam, raw banana/plantain, ash gourd), peeled and cut into 1–1.5 inch (2–4 cm) chunks
- 1 cup (150 g) long beans or French green beans, cut into 1–2 inch (2–5 cm) pieces
- 6 drumstick pods (moringa), approx. 6 oz (170 g), cut into 2-inch (5 cm) lengths (optional but traditional)
- 1/2 cup (75 g) carrot, cut into chunks
- 1 cup (150 g) elephant foot yam or taro, cut into chunks (if unavailable, increase potato)
- 1 cup (135 g) freshly grated coconut
- 2–3 green chilies, or to taste
- 1/2 tsp (2 g) cumin seeds
- 1/2 tsp (1.5 g) turmeric powder
- 1/2–3/4 cup (120–180 g) plain yogurt or sour curd, beaten (adjust to desired tang)
- 1 tsp (5 g) salt, or to taste
- 1–1/2 cups (360 ml) water (adjust as needed while cooking)
- 2 tbsp (30 ml) coconut oil
- 1 sprig curry leaves (about 10–12 leaves)
- 1 small raw mango piece (optional, about 1 oz (30 g)) or a pinch of tamarind if you prefer tartness over yogurt
Instructions
1. Combine all the prepared vegetables (except drumstick pods if using) in a wide pot with turmeric, salt, and 1–1/2 cups (360 ml) water. Add drumsticks separately if using. Bring to a simmer, cover, and cook until vegetables are just tender but not mushy, about 12–18 minutes depending on size.
2. While vegetables cook, grind the coconut, green chilies, and cumin seeds to a coarse paste using 2–3 tbsp (30–45 ml) water. Scrape down the sides and pulse until combined but still slightly textured.
3. When vegetables are tender, reduce heat to low. Stir in the coconut paste and let simmer 2–3 minutes to combine flavors. Turn off the heat and stir in the beaten yogurt gently; if using raw mango or tamarind add now for extra tartness. Adjust salt.
4. In a small pan, heat 2 tbsp (30 ml) coconut oil until hot, add curry leaves and let them sputter for a few seconds, then pour this seasoning over the avial.
5. Mix gently to incorporate the tempering. Rest 5 minutes before serving to let flavors meld. Serve warm with steamed rice or as part of a traditional Kerala meal.
