Aviyal (pronounced ah- VEAl), a Kerala standard, combines coconut and tamarind with a range of vegetables, including green bananas and gourds. We make it with a number of vegetables that are widely available, but feel free to make substitutions. In Malayalam (Kerala’s language) the name of the curry has come to mean “mixed bag” because of its many ingredients.
- 1/4 teaspoon tamarind concentrate
- 2 tablespoons hot water
- 1 cup cubed, peeled, boiling potato,
- 1 cup cubed, peeled, carrot
- 1 green chili (serrano or jalapeno), split lengthwise
- 1 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 1/8 teaspoon ground turmeric
- 1 ½ cups water
- 1 cup cubed, peeled, butternut squash
- 1 cup cut green beans (1 1/2-inch lengths)
- 1/2 cup frozen peas or green garbanzo beans
- 1 cup grated unsweetened coconut
- 1/4 cup coarsely chopped onion
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/8 teaspoon turmeric
- 2 1/2 cups water, divided
- 20 fresh curry leaves or 4 bay leaves
- 1 tablespoon coconut oil or vegetable oil
- Dissolve tamarind concentrate in hot water in a small bowl and set aside.
- Combine potato and carrot with green chili, salt, red pepper, turmeric, and 1 1/2 cups water in a deep pot and bring to a boil. Boil vegetables for 5 minutes and then add butternut squash, beans, peas, and dissolved tamarind and boil for 1 more minute.
- While vegetables are boiling, in a food processor or blender combine coconut, onion, cumin, red pepper, turmeric, and remaining 1 cup water and process to a medium-fine consistency (processing in a blender will require more water).
- Add coconut mixture to vegetables in pot, turn heat down to medium, and simmer until the vegetables are completely cooked, adding more water if mixture gets too thick to simmer. Lastly, add curry leaves or bay leaves and oil and let simmer for another minute and remove from heat.