From Amma With Love

Aviyal

Vegetable Stew

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.

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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.

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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. )

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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.

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Add the coconut mixture to the vegetables, mix well, and cook for a minute, and turn off the heat.

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Add the curry leaves and coconut oil ( optional ).

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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.