“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 (Aviyal)
Print recipe| 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 |
Ingredients
- 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
Optional
- 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
Directions
| 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. | |
