Mixed Vegetables with Coconut Sauce (Aviyal)
A flavorful South Indian dish featuring mixed vegetables cooked in a creamy coconut and yogurt sauce with aromatic spices. This vegetarian curry combines potatoes, carrots, zucchini and peas in a mildly spiced coconut gravy.
Ingredients
- •2 medium boiling potatoes
- •2 medium carrots
- •1 small fresh green chile
- •⅛ teaspoon hot red pepper flakes
- •⅛ teaspoon ground turmeric
- •1¾ cups water
- •1¼ teaspoons salt
- •1 medium zucchini
- •½ cup frozen peas
- •1 cup grated dried unsweetened coconut
- •1 teaspoon ground cumin
- •⅛ teaspoon cayenne pepper
- •1 cup plain yogurt
- •15 pieces fresh curry leaves
- •1 tablespoon coconut oil
Cooking Instructions
- 1.
Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
6 min
- 2.
Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
5 min
- 3.
Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
15 min
- 4.
Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.
2 min