A traditional South Indian dish made with mixed vegetables and curd (yogurt).
Prep: 30 minutes
Cook: 25 minutes
Serves: 20 people
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How to Prepare
Wash and chop all vegetables (carrots, beans, drumsticks, yam, raw banana, and ash gourd) into 2-inch long pieces.
In a large pot, add the chopped vegetables with 2 cups of water, turmeric powder, and salt. Cook on medium heat until the vegetables are tender but not mushy (about 10-12 minutes).
In a blender, grind the grated coconut, green chilies, cumin seeds, and a little water to make a coarse paste.
Add the coconut paste to the cooked vegetables and mix well. Cook for another 5 minutes on low heat.
In a mixing bowl, whisk the curd until smooth. Add it to the pot and stir gently. Cook for 2-3 minutes on low heat (do not boil as curd may curdle).
In a small pan, heat coconut oil, add mustard seeds, and let them splutter. Add curry leaves and dried red chilies, then pour this tempering over the aviyal.
Mix well and turn off the heat. Serve hot with rice or adai.