Aviyal

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.

Ingredients:

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

Method:

1. Boil the veggies with some salt and water until tender and cooked; Drain the cooked veggies and retain the excess water.
2. Grind coconut, jeera and green chilies to a smooth paste with some water.
3. Add the masala paste to the cooked veggies and boil for a minute; Add salt and mix well.
4. 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.
5. Temper with mustard seeds, curry leaves and hing; Serve with hot steamed rice and relish.