Aviyal (Indian vegetable stew with coconut & yogurt)
This is a peasant dish from Kerala. Daily fare, in other words, made with whatever vegetables are in season. Since it's a Kerala dish, it's got two very typical ingredients: coconut and plantains. The rest of the dish is built around these two stars of the Kerala kitchen. If you can find them, use a few pieces of drumsticks (NOT meat - these are a vegetable from Southern India!!) - you may be able to find them frozen in your local Asian supermarket or Indian store. Curry leaves, too, will be available right beside those drumsticks at any reputable Indian store - you may even luck out and be able to buy fresh curry leaves at most Indian stores.
Use a mixture of root vegetables and squashes for the best effect. The recipe here is not what you'd make in India - hadn't seen zucchini and turnips when I was growing up, but, as with all peasant dishes, it's a *very* adaptable dish. Throw in whatever suits YOUR tastebuds!
Use coconut oil if you've got it - it really gives a most authentic flavour to the dish. Canola works just as well, but has less flavour.
CALORIES: 89.3 |
FAT: 2.4g |
PROTEIN: 2.5g |
CARBS: 15.4g |