February 20, 2010

Good Ole Aviyal

This one is for all my North Indian friends who have had this at our home and loved it. It is quite commonly made in most South Indian homes. Other than cutting a large number of vegetables, the cooking process itself is very easy. Although traditionally eaten with rice and paruppu (dal) kari, I have always loved it with chappatti or plain paratha too. Enjoy!

Ingredients :
Veggies - 1 opo squash (lauki), 1 small cucumber, 1 potato/yam, 1 medium sized Carrot, 200 gms white pumpkin, 1 medium sized raw banana, 6-8 string beans, 1 drumstick, 1 small brinjal, 1 small raw green mango (optional).
Curry leaves - 10 to 12 or 1 long sprig
Turmeric powder - 1/2 tsp
Green Chilli - 1
Salt to taste
Water - 1 1/2 cups
Yoghurt - 1 1/2 cups
Coconut oil - 2 tbsps
For paste
Coconut (scraped) - 1/2 cup
Cumin seeds - 1/2 tsp
Garlic - 1 pod
Green Chilli - 1

Cut veggies into 2" batons/cubes. Put cut raw banana in salted water for sometime. Grind the coconut with 1 green chilli, cumin seeds and garlic to a slightly fine paste. Whisk yogurt and keep aside. If using yam, boil yam separately in salted water. Drain and reserve.

Boil all veggies (except raw banana) with curry leaves, turmeric and the second green chilli in salted water. When veggies are half done add raw banana and raw mango. When vegetables are almost done, add boiled yam and the yoghurt mixture, stir thoroughly. Bring it to a simmer remove from heat. Do not cook too long with the coconut/yoghurt mixture. Lace with coconut oil and serve.

Note: If the yoghurt is quite sour, eliminate the raw mango. When using raw mango, the yoghurt can altogether be eliminated too.


  1. Top on my comfort foods list :) I also add yellow pumpkin, its sweetness pairs well with the sourness of the raw mango and the spice of the chillies.

  2. This is one of my favorites and enjoyed eating it at your house the other day.