3 cups vegetables, cut into 1 inch pieces, like
eggplants, green beans, green mangos, hot
cucumbers ( peeled, seeded ), fresh dill
pickles ( the vegetable, not the pickle),
chayote squash, zuccini 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 coverd
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.