Aviyal, as most of you would know, is a Kerala speciality dish. Dakshina Kannada (Mangalore-Udupi) cuisine is highly influenced by Kerala cuisine because of its proximity to Kerala. Aviyal is one such adaptation. While Aviyal is made thick and "sabzi/palya" kinds in Kerala, it is more of a gravy in Karnataka. With a whole lot of veggies, this dish is healthy, nutritious and quite easy to make! Serve with some hot steamed rice and it makes a wonderful comfort food.
2 cups Mixed veggies, chopped into 1" pieces (green beans, carrots, tindora, potatoes etc)
1/2 cup Grated coconut, fresh/frozen
1 cup Yogurt/Sour curd
2-3 Green Chilies, low to medium spiced
1 tsp Jeera
1-2 tsp Oil
1 tsp Mustard seeds
4-5 Curry leaves
A pinch of Hing
Salt as per taste
- Boil the veggies with some salt and water until tender and cooked; Drain the cooked veggies and retain the excess water.
- Grind coconut, jeera and green chilies to a smooth paste with some water.
- Add the masala paste to the cooked veggies and boil for a minute; Add salt and mix well.
- Switch off the stove and add yogurt; Add some of the retained water from the cooked veggies to get the desired consistency; Mix well and adjust ingredients according to taste.
- Temper with mustard seeds, curry leaves and hing; Serve with hot steamed rice and relish.