South Indian Aviyal

Ingredients

• 3 cups mixed vegetable , raw plantain, elephant yam, carrots, beans, ash gourd, cut into 2-inch batons
• 1 cup coconut (fresh grated)
• 3 green chili , rough chopped
• 1 tsp cumin seeds
• 1/2 cup curd (yogurt) , sour, whisked smooth
• 2 tbsp coconut oil , raw cold-pressed virgin
• 1 sprig curry leaves
• 1/2 tsp turmeric powder
• 1/2 cup water
• 1.5 tsp salt

Preparation

1. 1

   Place the baton-cut vegetables in a wide pan with 1/2 cup of water, turmeric powder, and salt.

2. 2

   Cover and cook over medium heat for 8 to 10 minutes until the vegetables are tender but still hold their shape.

3. 3

   Place the fresh grated coconut, green chilies, and cumin seeds in a blender jar.

4. 4

   Pulse with only 2 tablespoons of water to create a coarse, thick paste (do not puree smooth).

5. 5

   Add the coarse coconut mixture to the cooked vegetables; fold gently and simmer over low flame for 2 minutes.

6. 6

   Remove the pan completely from the heat source.

7. 7

   Gently fold in the whisked sour yogurt until evenly incorporated throughout the vegetables.

8. 8

   Drizzle the raw virgin coconut oil directly over the top and scatter fresh curry leaves across the surface.

9. 9

   Cover immediately with a lid to trap the raw coconut oil and curry leaf aromas, and rest for 10 minutes before serving.

In the tradition

Sources & further reading

• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 77, Curried Vegetables with Coconut and Yogurt (Aviyal))
• ◆ Sri Vaishnava Thaligai Canon (Divya Desam Festive Feast Traditions)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.