Name: Aviyal
Yield: Serves 4
Cuisine: Indian
Ingredients: 10 to 12 fresh curry leaves; 1 medium green banana, peeled; 1 tablespoon raw rice; 1½ teaspoons table salt; 1 medium carrot; 1½ cups (375 grams) plain yogurt; ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); 7 ounces (200 grams) white pumpkin, peeled; 8 Indian broad beans (hyacinth beans), strings removed; 2 tablespoons coconut oil, melted; 4 green chiles, stemmed; 1 small yam, peeled; 1½ teaspoons cumin seeds; 8 haricots verts or thin green beans, strings removed; 1 drumstick vegetable, canned or frozen

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Years ago when I cooked this popular South Indian dish for the first time on my show, I received more than fifty letters with recipes for aviyal—each different from the other, and each claiming to be the most authentic version. This is my version. If you can’t find Indian broad beans, you can use green beans.

Ingredients

1 medium carrot
8 haricots verts or thin green beans, strings removed
8 Indian broad beans (

Method

Cut the carrot, haricots verts, broad beans, pumpkin, banana, drumstick, and yam into thick, 2-inch-long (5-cm-long) fingers.
Place a nonstick saucepan over high heat and add 2 cups (400 m

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Aviyal

Mixed vegetables in coconut-and-yogurt gravy

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of