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Aviyal Served in beautiful bowl with curry leaves
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Aviyal / Mixed Vegetable Stew In Coconut Based Sauce

Aviyal is one of a side dish that utilizes lot of vegetables. I see it as a way to use up all the left over vegetables in the house. Also it is a very good recipe to make for the kids as we can get many vegetables inside their meal.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Diwali Recipes, Easy recipe, Side Dish
Cuisine: Indian
Diet: Low Fat, Vegan, Vegetarian
Servings: 6 People
Calories: 289kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • spatula
  • Kadai

Ingredients

Vegetables –

  • 1 Potatoes peeled and chopped lengthwise
  • 1 Sweet potato peeled and chopped lengthwise
  • 1 small Raw banana (peeled and chopped lengthwise
  • 1 Carrot peeled and chopped lengthwise
  • 1 cup Yellow pumpkin peeled and chopped lengthwise
  • 1 cup White pumpkin or Chow chow Chayote squash (peeled and chopped lengthwise)
  • ½ cup Green peas
  • 1 cup Drumstick cut lengthwise
  • ½ cup Bell pepper cut lengthwise
  • 15 Beans chopped
  • ½ teaspoon Turmeric powder optional
  • 2 teaspoon Rice flour
  • to taste Salt
  • 2 cups Yogurt beaten

Grind together –

  • 1 cup Coconut
  • 6 Green chilies
  • 1 teaspoon Cumin seeds optional

For seasoning –

  • 2 teaspoon Coconut oil
  • 1 teaspoon Mustard seeds
  • few Curry leaves

Instructions

  • 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.

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 303mg | Potassium: 752mg | Fiber: 7g | Sugar: 13g | Vitamin A: 9368IU | Vitamin C: 40mg | Calcium: 141mg | Iron: 2mg