From Amma With Love
3 cups vegetables, cut into 1 inch pieces, like
eggplants, green beans, green mangos, hot green peppers,
cucumbers ( peeled, seeded ), fresh dill pickles ( the vegetable, not the pickle),
chayote squash, zucchini squash, yellow squash, fresh pole beans,
all fresh cut or can of Northern or other beans ( make sure to wash the canned beans so it is not gooey. )
Some vegetables, like white pumpkins and long green gourds are not available in the US, but are good in Aviyal. Vegetables like okra are not good for Aviyal.
water to cook the vegetables
1/2 tsp. turmeric powder
salt to taste
1/2 cup shredded coconut
4 or 5 dried red chili peppers
2 green chili peppers
1/4 tsp. cumin seeds
1/4 cup buttermilk (*1)
1 sprig curry leaves
a dash of coconut oil ( optional )
(*1) Most people use tamarind instead of buttermilk. For tamarind , use 1/4 tsp. instant tamarind and cut the amount of buttermilk. If buttermilk is sour, use less.
Cook all the vegetables in the water covered with the turmeric powder and salt until the vegetables get tender.. ( If you use tamarind, add it in the water. )
While cooking the vegetables, grind the shredded coconut, dried red chili peppers, 1 of green chili pepper, cumin seeds, and buttermilk with a small amount of water in the blender.
Add the coconut mixture to the vegetables, mix well, and cook for a minute, and turn off the heat.
Add the curry leaves and coconut oil ( optional ).
This is an important dish in any South Indian feast. I think it came from Kerala where it is always served on any occasion. Recipes for Aviyal differ in every part of South India.