Aviyal (Coconut and Yogurt Broth)
South Indian Broth to serve with rice or rich curries
Serves: 4 | Suitable for vegetarians Ⓥ
Introduction
This is a lovely, light, South Indian dish which is cooked in an unusual way. It makes
a great accompaniment to richer curries. Aviyal is prepared in many South Indian temples for mass lunches. The vegetables traditionally used are gourds, aubergine, beans, drumsticks, cucumber, potato, carrots and peas, but you can use whatever is in season and looks tasty!
Ingredients
Serves 4 |
| 4 tbsp Desiccated Coconut |
| 2 cloves garlic |
| 1 green chilli |
| 1 tsp Cumin Seeds |
| Salt to taste |
| 250ml water |
| 450g mixed vegetables |
| 150ml natural yoghurt |
| 1⁄2 tsp cornflour, whisked into the yoghurt (this will reduce the likelihood of the yoghurt splitting) |
| 3-4 Curry Leaves |
| 3 tbsp coconut oil (optional) |
Instructions
- Grind together the coconut, garlic, chilli, cumin and salt.
- Bring the water to the boil in a large pan and simmer the vegetables until half cooked.
- Reduce the heat and add the ground coconut mixture, yoghurt and curry leaves to the water.
- Continue to simmer gently until the vegetables are cooked. Season with salt to taste.
- For a traditional finish, add the coconut oil and stir through before removing from the heat to enhance the flavour.
