Aviyal is a mixture of vegetables cooked in thick coconut/yogurt sauce. It is usually served with rice. I like to eat this with adai, a lentil based crepe. I tasted this combination for the first time in Sri Karpagambal Mess in Mylapore, Chennai years ago and since then have been hooked to adai/aviyal combo. Aviyal requires specific vegetables to get the right flavor. I use the aviyal vegetable mix available in the frozen section of most Indian grocery stores. While I mostly like to use fresh veggies, I don’t mind using frozen veggies for this dish simply because it minimizes my effort and helps me make this dish in 15 minutes.
1 bag of frozen aviyal vegetables ( I used daily delight brand) or
2 cups of mixed fresh vegetables- ash gourd, cucumber, carrot, drumstick, beans, raw plantain, potato, raw mango and elephant foot yam
1/4 cup yogurt
1/2 cup grated coconut
3 green chilies
1 teaspoon cumin seeds
1 teaspoon coconut oil
1 teaspoon mustard seeds (optional)
4 curry leaves
1/4 teaspoon turmeric powder
1. Thaw the frozen vegetables according to package instructions and cook them in the microwave with 2 tablespoons of water and turmeric powder for 8minutes.
2. Grind the coconut, green chilies and cumin seeds into a coarse paste.
3. Transfer the cooked vegetables to a nonstick pan along with the water.
4. Add the ground coconut paste and cook for 5 minutes on medium heat.
5. Remove from heat, add yogurt and mix well.
6. Heat coconut oil in a separate pan and when its hot, add mustard seeds and curry leaves. Fry for 30 seconds, add it to aviyal and mix well