Aviyal (Kerala-style avial vegetable subji)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
6 servings (6 cups)
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Calories
229 kcal
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Cuisine
Indian
Aviyal (Kerala-style avial vegetable subji)
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What could be better than a dish that is not only suitable to be offered as bhoga to the supreme, but is directly connected to Krsna and his eternal associates? According to the Mahabharata, this plant-based sattvic subji was created by Bhima himself during the Pandava’s exile. You are FOR REAL going to wish you had Draupadi’s Akshaya Patra, capable of manifesting unlimited food, so you can enjoy endless Aviyal!
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Ingredients
Vegetables:
- 1 Yukon Gold potato diced ½ inch (1 ¼ cm.)
- 1 cup diced pumpkin or ash gourd
- 1 carrot chopped
- 1 drumstick cut into 2-inch sections (5 cm.)
- 2 cups water
- 1 green plantain or barely ripe banana, cut into 1-inch (2.5 cm.) pieces
- ½ teaspoon salt
- 2 Persian cucumbers diced
- 20 green beans stems removed
- 3 tindora chopped, seeds and inner pith discarded
- 10 curry leaves
- 1 teaspoon lime juice
- ⅓ cup Unsweetened plant-based yogurt
coconut paste:
- 1 cup unsweetened shredded coconut
- 1 teaspoon grated fresh ginger
- 1 teaspoon cumin or cumin seeds (jeera)
- 3 green chilies hari mirch
- 1 cup water
Tadka:
- 4 teaspoons refined coconut oil or vegetable oil
- 1 ½ teaspoons mustard seeds
- ½ teaspoon split urad dal
- 3 dried byadgi chilies or other small red chilis
- 10 curry leaves
- ½ teaspoon asafetida
Instructions
- Combine the diced Yukon gold potato, diced pumpkin (or ash gourd), chopped carrot, drumstick sections, and 2 cups of water in a pot. Bring it to a boil over high heat and cook for about six minutes until the potatoes are fork-tender.
- Remove the seeds from the tindora using a sharp spoon, and then chop the tindora into 1 cm pieces.
- Add the diced green plantain, salt, chopped cucumbers, green beans, chopped tindora, and curry leaves to the pot. Stir well and continue to cook for an additional five to seven minutes until the vegetables are tender yet retain their shape.
- While the vegetables are cooking, prepare the coconut paste. In a blender, combine the unsweetened shredded coconut, grated fresh ginger, cumin powder, green chilies, and 1 cup of water. Blend on high speed for 90 seconds until you achieve a smooth paste-like consistency.
- Add the coconut paste, lime juice and yogurt to the pot with the cooked vegetables. Mix well to combine and allow it to simmer on low heat for another three minutes.
- In a separate small pan, prepare the tadka (tempering). Heat the coconut oil or vegetable oil over medium heat. Add the brown mustard seeds and urad dal and allow them to crackle and pop. Then, add dried byadgi chilies, curry leaves, and asafoetida. Stir fry for a minute or until the dal turns golden brown.
- Place the aviyal into an attractive serving dish and top it with the tadka. Garnish, if desired, with fresh cilantro leaves. If you want a more colorful aviyal, simply add a half teaspoon of turmeric powder to the coconut gravy.
Equipments used:
Notes
- If you want a more colorful aviyal, simply add a half teaspoon of turmeric powder to the coconut gravy.]
- If you want a more colorful aviyal, simply add a half teaspoon of turmeric powder to the coconut gravy.]
- Veggie Variety: Aviyal is a colorful mix of veggies. Cut them into even-sized pieces so they cook evenly. From carrots to drumsticks, diversity is the name of the game. Aim for bite-sized, not giant chunks.
- Coconut Chronicles: Coconut is the soul of Aviyal. Grated is great, and if you can, use fresh. Mix it in at the end so it adds a creamy texture without being overpowering. Oh, and no need to squeeze out any liquid. Keep it natural.
- Veggie Variety: Aviyal is a colorful mix of veggies. Cut them into even-sized pieces so they cook evenly. From carrots to drumsticks, diversity is the name of the game. Aim for bite-sized, not giant chunks.
- Coconut Chronicles: Coconut is the soul of Aviyal. Grated is great, and if you can, use fresh. Mix it in at the end so it adds a creamy texture without being overpowering. Oh, and no need to squeeze out any liquid. Keep it natural.
Nutrition Information
Show Details
Calories
229kcal
(11%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
294mg
(12%)
Potassium
504mg
(14%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
3622IU
(72%)
Vitamin C
89mg
(99%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings (6 cups)
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 504mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 3622IU | 72% |
| Vitamin C | 89mg | 99% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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