Avial/Aviyal

Being a foodie I love to prepare different regional cuisines of India often. Recently I tried Avial/Aviyal for the first time, a signature Keralite mixed veggie medley and it turned out delicious. I think this is the easiest curry I had ever made. No sauteing required. It's just boiled veggies, then spiced coconut mixture mixed with yogurt and tempered whole spices in coconut oil stirred in the curry. Nothing can't be more easier that this one! 

Aviyal/Avial is a must dish for Sadhya festival in Kerala where many vegetarian dishes are served on banana leaf. Any veggies can be used but traditionally elephant foot yum, pumpkin, gourd, raw banana carrot, ridge gourd, green beans, eggplant and drumstick are used. The gravy is yogurt based that gives creamy texture but I made it vegan using coconut milk mixed with little lemon juice and this curry was absolutely rich and creamy in the same way as yogurt. So opting for vegan didn't disappoint at all. The curry turned out full of coconut flavor, bit spicy and slightly tangy. A bowl full of Aviyal can be served as meal or with rice and roti. Here is my take on the vegan Aviyal !

Ingredients~

(US customary units)

1 cup pumpkin or butternut squash

2 cups bottle gourd

1 cup carrots

1 cup moringa pods/drumsticks

1/2 cup elephant foot yam/suran

1 cup raw banana

2 cups ridge gourd 

2 cups eggplant

1 cup green beans

1 cup asparagus

A few curry leaves

1/4 tsp turmeric powder

2 cups Water to cook the vegetables 

1 tsp salt or to taste

1/2 cup coconut milk

1 tsp lemon/lime juice

*All veggies are cut into medium chunks

For the coconut mixture~

1/2 cup coconut milk

1/4 cup freshly grated coconut, packed

1/4 tsp cumin seeds

2-3 green chilies

For the tempering~

1 tbsp coconut oil

1/4 tsp mustard seeds

A few curry leaves

1 tsp dry or fresh coconut

Method~

In a small bowl stir 1/2 cup coconut milk and lemon juice and set aside. Grind together coconut, green chilies, cumin seeds and 1/2 cup coconut milk into a paste and set aside. Boil first 6 veggies with salt and turmeric in a 3 quart pot on high heat for a few minutes, then reduce heat to low. cover and simmer for 10 minutes, or till vegetables are semi cooked. Add remaining veggies and simmer again till vegetables are tender about 8-10 minutes over medium heat. Add in coconut paste, coconut milk mix and curry leaves. Give it a good mix. Increase heat to high. Bring to boil and cook for 2-3 minutes. Heat oil in pan and temper mustard seeds and curry leaves first, then add in coconut. Pour over Aviyal. Serve as is or with rice or roti.

Happy Cooking!