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Enjoy the homestyle comfort of Aviyal, a classic Indian vegetable curry with aromatic spicing. This nutritious vegetarian dish is naturally healthy, family-friendly, and fits a calorie-conscious lifestyle.
Prepare all vegetables (yam, carrot, green beans, plantain, drumstick) by peeling, washing, and cutting them into 2-inch sticks of even thickness to ensure uniform cooking.
In a large pot, add the cut vegetables, turmeric powder, and salt. Pour in about 1 cup of water, bring to a boil over medium-high heat, then reduce to low. Cover and cook for 10–12 minutes until vegetables are fork-tender but not mushy.
Meanwhile, grind grated coconut, cumin seeds, and green chilies into a coarse paste with minimal water to preserve texture.
Add the coconut paste to the just-cooked vegetables and gently mix. Simmer uncovered on low heat for 4–5 minutes. Adjust salt if needed.
Turn off the heat and allow the mixture to cool for 3–5 minutes. Fold in plain yogurt and stir gently to combine, preserving the creamy consistency.
In a small pan, heat coconut oil over low heat. Add curry leaves and sauté briefly until fragrant but not burnt. Pour this seasoning immediately over the Aviyal and serve warm.
