Avial - South Indian Mixed Vegetable Stew

Super-simple & quick yet vibrant & comforting, avial is the perfect getaway to south-Indian cooking.

There may be slight variations in taste as some people like to add cumin seeds while blending the coconut & for the sour element, some prefer tamarind or raw mango to yogurt, but the overall concept is the same - A healthy mix of veggies, cooked to perfection with coconut & chili peppers, finished with coconut oil & fresh curry leaves.

Serves - 4-6 (when served with rice)

Ingredients

About 4 cups of mixed veggies (green beans, carrots, potatoes, pumpkin, zucchini) – cut into 3 inch strips (You can also use veggies from the squash and melon family)

½ cup of moringa seed pods (if you are unable to find the fresh variety, you may find it in the frozen aisle of most well-stocked South Asian grocery stores) – optional

1 1/2 cups of fresh grated unsweetened coconut (you may find frozen grated ones which you can thaw before using)

1 tsp ground turmeric

1 serrano chili or any variety of green chili pepper (use according to your spice preference)

2 tsp coconut oil

5-10 curry leaves

1/8 cup unsweetened coconut yogurt (optional) (see tips below)

Instructions

Place all the veggies in a deep saucepan

Add just enough water to cover them

Add salt & ground turmeric

Bring to a gentle simmer until the veggies are cooked but still firm & holding shape

Meanwhile blend grated coconut & chili peppers with 1/4 cup hot water into a paste

Add the paste to the cooked veggies

Gently mix & bring them to a gentle simmer

Off heat

Stir in unsweetened coconut yogurt & set aside

Heat coconut oil in a small skillet & carefully add the curry leaves. Turn off heat after a couple of seconds and gently stir this into the stew

Serve with rice

Tips

*You can make it in the consistency to suit your preference by adjusting the coconut to water ratio while blending. Some prefer to serve it runny, like a stew, to serve with rice, just like you would rice and curry. Some like it with less liquid.

*Make sure the veggies don’t end up getting overcooked. They should be cooked through but still holding shape.

*Don’t use the seedy core of zucchini, as it turns soft & mushy after cooking

*Usually a small amount of unsweetened yogurt, raw green mango, or tamarind is added for a hint of sourness in the dish. I prefer raw mango or unsweetened coconut yogurt. If you cant find any of them, skip it. The dish will still taste great, just like the classic avial.