Yoghurt Veggie Stew (Aviyal)

“Aviyal” is a dish unique to South India prepared with plain yoghurt, vegetables and spices. You can see from the ingredients that it is a very healthy item. In addition, it has a great flavor and amazing taste. You can even use this as filling for a sandwich instead of the usual lettuce, tomato etc. An interesting dish for interesting people!

Yoghurt Veggie Stew - You want monotonous or interesting ? This dish will stimulate your taste buds for the better!Yoghurt Veggie Stew - Come on! Try this captivating dish! You will love it!Yoghurt Veggie Stew - Delicious Dish that is so pretty too!Yoghurt Veggie Stew - Delicious Dish that is so pretty too!

Yoghurt Veggie Stew (Aviyal)

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Vegetarian
Meal type Side Dish
Misc Serve Hot
Region Indian


  • 2 - 4 Green Chillies (Serrano Peppers)
  • 2 teaspoons Cumin Seeds
  • 1 - 2 cup Fresh Grated Coconut
  • 2 cups Green beans (Fresh String beans cut into 1 inch pieces, OR Frozen whole cut green beans.)
  • 1 cup Potatoes (Cut into 1 inch cubes)
  • 2 cups Eggplant (Cut into 1 inch cubes)
  • 1 cup Baby Lima Beans (Frozen)
  • 1 cup Baby carrots (Cut into 1 inch cubes)
  • 1 cup Zucchini Squash (Cut into 1 inch cubes)
  • 2 - 3 cups Plain Yoghurt
  • 1 teaspoon Turmeric
  • 3 teaspoons Salt
  • 6 cups Water
  • 1/4 cup Milk
  • 2 - 3 tablespoons Sour Cream


  • 1 - 2 cup Raw Banana (Plantain, Soft kind. Peeled and cut into 1 inch cubes.)
  • 1 cup Chayote Squash (Peeled and cut into 1 inch cubes)

For thickening the dish. (Optional)

  • 2 teaspoons Rice Flour


Step 1
In a large sauce pan, add all the vegetables, turmeric, 2 teaspoons salt and water. Place on medium heat. Partially cover or leave uncovered. Cook for 10 minutes or until vegetables are firm, but cooked. Do not overcook.
Step 2
In the meanwhile, add coconut, 1 teaspoon salt, 2 green chillies (Serrano peppers), cumin seeds and 1/2 cup water in a blender. If you like it very spicy, add 1 or 2 more green chillies. Grind until mixture is very soft and smooth. Add water little by little to help easy grinding. When ready, Transfer mixture to a bowl.
Step 3
In the same blender, add yoghurt, sour cream and milk and rice flour. Blend well. Transfer mixture to a separate bowl.
Step 4
Drain the cooked vegetables. Place the same empty saucepan on very low heat. Add the coconut mixture. Stir with a flat spatula and cook for 5 minutes. If the mixture is too thick, add a little water. Mixture should not be runny.
Step 5
Add the drained vegetables to the coconut mixture. Mix well without breaking or mashing the vegetables.
Step 6
Add the blended yoghurt mixture to the sauce pan. Mix thoroughly. Add more salt if you wish and mix well.
Step 7
Serve hot as a side dish.
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