Aviyal

Ingredients

Mixed vegetables – 2 cups, cut into 2-inch sticks

Coconut oil – 2 tbsp

Grated coconut – 1 cup

Cumin seeds – ½ tsp

Turmeric powder – ¼ tsp

Curry leaves – 1 sprig

Mustard seeds – 1 tsp

Shallots – 4–5, sliced

Dried red chilli – 2, broken

Salt – to taste

Oil – as needed

Method

Cook vegetables

In a wide pan, boil 2 cups of water.

Add the chopped vegetables.

When vegetables are half cooked, add turmeric powder and salt.

Continue cooking until vegetables are just tender.

Make coconut paste

Grind grated coconut and cumin seeds into a coarse paste with very little water.

Mix coconut with vegetables

Add the coconut paste to the cooked vegetables.

Mix gently and cook on low flame for 2–3 minutes so the flavors combine.

Prepare tempering

Heat coconut oil in a small pan.

Add mustard seeds; when they splutter, add dried red chillies and curry leaves.

Add sliced shallots and sauté until golden brown.

Combine & finish

Pour the tempering over the vegetables.

Mix gently, cover, and let sit for 5 minutes before serving.

Serve hot with steamed rice and sambar or rasam.