KCB 5.11: South Indian Vegetable Combination (Aviyal)
South Indian Vegetable Combination (Aviyal)
A famous dish from the Malabar coast of Kerala, South India, Aviyal is much loved on festive menus. Practically any combination of vegetables can be used, as long as they are cut in such a way that they all cook in about the same amount of time. In Kerala, local vegetables would be used. However, I have suggested a combination of potato, sweet potato, peas, pumpkin, beans, carrot, and zucchini. This version is flavoured in the traditional way with fresh coconut, yogurt, and ginger. Serve hot with Boiled Rice.
• PREPARATION & COOKING TIME: 20-30 minutes
• YIELD: Enough for 6 to 8 persons
• YIELD: Enough for 6 to 8 persons
• 4 tablespoons (80 ml) coconut oil or ghee
• 6-8 fresh (or dried) curry leaves
• 1 cup (250 ml) sweet potato cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) green beans cut into 1 1/2 cm (3/4-inch) lengths
• 1 cup (250 ml) pumpkin cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) carrots cut into batons 3 3/4 cm x 1 1/4 cm x 1 1/4 cm (1 1/2-inches x 1/2-inch x 1/2-inch)
• 1 cup (250 ml) zucchini cut into 1 1/2 cm (3/4-inch) cubes
• 1/2 cup (125 ml) fresh green peas
• 1 cup (250 ml) potato cut into 1.5 cm (3/4-inch) cubes
• 2/3 cup (165 ml) water
• 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) ground coriander
• 3 hot green chilies, minced
• 1/2 cup (125 ml) plain yogurt
• 2/3 cup (165 ml) shredded fresh coconut
• 2 teaspoons (10 ml) salt
• 6-8 fresh (or dried) curry leaves
• 1 cup (250 ml) sweet potato cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) green beans cut into 1 1/2 cm (3/4-inch) lengths
• 1 cup (250 ml) pumpkin cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) carrots cut into batons 3 3/4 cm x 1 1/4 cm x 1 1/4 cm (1 1/2-inches x 1/2-inch x 1/2-inch)
• 1 cup (250 ml) zucchini cut into 1 1/2 cm (3/4-inch) cubes
• 1/2 cup (125 ml) fresh green peas
• 1 cup (250 ml) potato cut into 1.5 cm (3/4-inch) cubes
• 2/3 cup (165 ml) water
• 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) ground coriander
• 3 hot green chilies, minced
• 1/2 cup (125 ml) plain yogurt
• 2/3 cup (165 ml) shredded fresh coconut
• 2 teaspoons (10 ml) salt
1. Heat the oil or ghee in a large heavy-based non-stick pan over moderate heat. Saute the curry leaves until they darken a few shades. Add all the vegetables, saute them for 2 or 3 minutes, and add the water, turmeric, and coriander, stirring well. Bring the liquid to a boil.
2. Reduce the heat to low, cover, and simmer, stirring occasionally for about 15 minutes or until the vegetables are tender. Add the chilies, yogurt, coconut, and salt. Serve hot.
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