Aviyal
Instructions:
Coconut Paste
In a blender, blend coconut, cumin powder, green chili, and water until smooth.
Cooking
-
In a pan, heat coconut oil and sauté curry leaves.
-
Add potatoes, remaining vegetables, turmeric, salt, and 2 cups of water.
-
Cover and cook for 10 minutes or until vegetables are tender.
-
Add the prepared coconut paste and boil for 2 minutes.
-
Turn off the heat and stir in the sour curd gently.
Tempering
-
In a small pan, heat coconut oil.
-
Add mustard seeds, urad dal, red chilies, curry leaves, and asafoetida.
-
Once it splutters, pour the tempering over the aviyal and mix well.
Serve hot with rice.
Special Comments
Aviyal is a beautiful harmony of seasonal vegetables and coconut, lightly spiced and finished with a gentle curd base. Its unique blend of flavors and textures captures the essence of South Indian comfort food — grounding, aromatic, and incredibly nourishing. A true celebration of earthy, wholesome ingredients.
Aviyal
Notes/ Precautions
Don’t overcook the curd – Add sour curd only after turning off the flame to prevent curdling and maintain the dish’s creamy texture.
Consistency matters – Aviyal should neither be too runny nor too dry. Adjust water accordingly for a thick, stew-like texture.
Cut veggies uniformly – Chop all vegetables in similar-sized long strips for even cooking and traditional presentation.
Use fresh coconut