Aviyal (mixed Indian Vegetables)

Ready in 30 minutes

This is a South Indian recipe, for using up leftover vegetables, in a tangy dressing.

Top-ranked recipe named "Aviyal (mixed Indian Vegetables)"

4 avg, 1 review(s) 100% would make again


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1 medium Potato; cooked and diced
3/4 pound Green Beans; cut in 1" pieces
2 medium Carrots; cut in bite-size pieces
1 cup Peas
2 medium Serrano chiles; diced
1 cup Coconut; grated, fresh not sweetened
1 1/2 tablespoons Vegetable oil
1 pinch Asefetida
1/2 teaspoon black mustard seeds
1 teaspoon Cumin seeds
2 tablespoons Urad dal
1 3/4 cups Plain yogurt
2 teaspoons Salt; or to taste
2 tablespoons Cilantro; minced

Original recipe makes 4



If potato is not yet cooked and diced, do that first, and let it cool. Then combine beans, carrots, and peas in a small pot with a cup of water. Cook for 4 or 5 mins till the veggies are tender but still crunchy. Mix the veggies and potatoes in a 3 quart pot. Sprinkle the chiles and coconut over the vegetables.

Heat the oil in a small skillet over medium heat. Put in asefetida, and mustard and cumin seeds. When seeds pop, add the urad dal. Stir and fry till dal turns reddish brown. Empty this over the cooked veggies.

Whisk the yogurt in a bowl till it's creamy, add the salt and mix again. Pour the yogurt over the veggies and mix. Heat gently but not to boiling. Serve at any temp you likehot, warm, room temp, even cold, sprinkled with the cilantro. You might like to serve this over rice or with some Indian bread.


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[I posted this recipe.]
bkprice13 5 years ago
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