Aviyal Mixed Vegetable Stew In Coconut Based Sauce Recipes

AVIYAL RECIPE | AVIAL RECIPE

Steps:

• Take coconut, green chili, salt in a mixer jar.
• Grind it to a smooth paste by adding 2 tablespoon of water. Set this aside.
• Take the drumstick, potato, raw banana, chow chow, carrot in a heavy bottomed pan.
• Add turmeric powder and 1 cup of water. Cover and cook the vegetables till they are almost cooked.
• Once the veggies are 90% cooked, add the rest of the vegetables like cucumber, white pumpkin, yellow pumpkin and brinjal. These vegetables are rich in water content and they cook faster. So we need to add it after the stiff vegetables are almost cooked.
• Once all the veggies are cooked and becomes soft, add the ground coconut paste and give a gentle mix.
• Add curd now and give a mix. Finally add coconut oil, curry leaves and mix gently.
• Aviyal is now ready! Relish with Sambar rice / Rasam or Adai!

MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)

Steps:

• Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
• Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
• Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
• Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.

AVIYAL - INDIAN MIXED VEGETABLE STEW

Steps:

• In a small amount of water, cook vegetables until almost done.
• Grind together the coconut, chili,and cumin seeds using just a little water to accomplish this. You should end up with a paste.
• Add yogurt, tumeric and salt to the spice paste and mix well.
• Turn 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.
• Heat the vegetable or coconut oil in a small pan. When hot add the mustard seeds. Cook until they pop.
• Add mustard seeds and the oil they were cooked in as well as the curry leaves to the vegetables.
• Serve over rice.
• If you have them, toss some spicy banana chips (not sweet ones) on top.

AVIYAL / MIXED VEGETABLE STEW IN COCONUT BASED SAUCE

Steps:

• Chop all the vegetables and cook it enough water. Add water to cover the vegetables and cook it on medium heat until the vegetables are ¾th done. If adding turmeric powder, add that too and then boil. When the vegetables are ¾th done, add the salt and let it cook for few more minutes. Make sure all the vegetables are cooked through but are not mushy.
• Grind all the ingredients listed and add this mixture to the cooked vegetable. Let it come to a boil. Mix the rice flour in about 4 tablespoon of water and then add this to the aviyal. Let it boil again. The rice flour helps in thickening the aviyal.
• Temper the mustard seeds and curry leaves in coconut oil and add it to the aviyal.
• Just before serving, mix the Aviyal with beaten yogurt and mix well. When the climate is warm, we generally mix only the required amount at one time with yogurt. Since the yogurt could get sour when left out for a prolonged time and also once the yogurt is added it is not advisable to reheat it. So add yogurt to small quantities that would be used up in one go.
• Serve hot with Paruppu saadham (rice with dhal).
• Aviyal is also usually served with mixed rice varieties like Puliyodharai and coconut rice.