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
- Use any seasonal veggies that inspire you. 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.