This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.
•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when aviyal is spicy enough for your taste.
•Aviyal can be made 1 day ahead and chilled (add curry leaves and coconut oil just before serving).
Recipe information
Total Time
45 minutes
Yield
Makes 6 servings (as part of a large meal)
Ingredients
Preparation
Step 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.
Step 2
Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
Step 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.
Step 4
Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.
