Aviyal, a rustic, coconut-based stew from the Kerala region of India usually prepared with seasonal vegetables.
makes 5-6 cups
4 Tbsp coconut oil
1 tsp mustard seeds
8-10 kari leaves, chopped
2 Tbsp grated ginger
1 serrano pepper, minced
2 cups white onions, minced
2 cups of ½ inch cubed, peeled carrots
2 cups of cauliflower florets
3 cups of 1" cubed inch zucchini
2 tsp salt
1 x 14 oz can coconut milk
1 cup green beans, cut into ½ inch rounds
2 Tbsp cilantro, chopped
Cumin Chili Oil
¼ cup sesame oil
1 Tbsp cumin seeds
2 Tbsp chili powder
½ tsp salt
- To prepare the stew, heat up the coconut oil and pop the mustard seeds. Then add the kari leaves and asafoetida.
- Almost immediately, add the ginger, serrano, and minced white onions. Cook on medium heat until the onions are soft and translucent.
- Add the carrots and cauliflower and cook for 7-8 minutes covered on medium heat until they are cooked through.
- Add the coconut milk, salt, & zucchini. Bring to a boil - immediately lower the heat and simmer for just a minute or two.
- Turn the heat off & add the green beans.
- Prepare cumin chili oil by heating up the sesame oil pop the cumin seeds. Turn the heat off and add the chili powder and salt.*
- Sprinkle the stew with chopped cilantro and drizzle with cumin chili oil just before serving.
* If the oil is too hot, do NOT add the chili powder or it will turn black. The oil should turn a rich red color.
ideas / variations
- You can use any seasonal veggies that you would like. Good rule of thumb is to add the bright green, quick cooking veggies at the end so they do not overcook.
- Serve with turmeric or plain basmati rice.