September 28, 2017
Aviyal, a rustic, coconut-based stew from the Kerala region of India usually prepared with seasonal vegetables.
makes 5 to 6 cups
4 tablespoons coconut oil
1 teaspoon black mustard seeds
Pinch of asafoetida
8 to10 kari leaves, chopped
2 tablespoons grated ginger
1 serrano pepper, minced
2 cups minced white onions
2 cups carrots, peeled and cubed into 1/2-inch pieces
2 cups cauliflower florets
2 teaspoons sea salt
One 14-ounce can coconut milk
3 cups zucchini, cubed into 1-inch pieces
1 cup green beans, cut into 1/2-inch rounds
2 tablespoons cilantro, chopped
Cumin Chili Oil
1/4 cup sesame oil
1 tablespoon cumin seeds
2 tablespoons chili powder
1/2 teaspoon sea salt
To prepare the stew, heat the coconut oil and pop the mustard seeds. Then, add the kari leaves and asafoetida.
Almost immediately, add the ginger, serrano, and minced white onions. Cook on medium heat until the onions are soft and translucent.
Add the carrots and cauliflower and cook for 7 to 8 minutes covered on medium heat until they are cooked through.
Add the salt, coconut milk, and zucchini. Bring to a boil. Immediately lower the heat and simmer for a 1 to 2 minutes.
Turn the heat off and add the green beans.
To prepare the cumin chili oil: heat the sesame oil and pop the cumin seeds. Turn the heat off and add the chili powder and salt. If the oil is too hot, do not add the chili powder or it will turn black. The oil should turn a rich red color.
Sprinkle the stew with chopped cilantro and drizzle with cumin chili oil just before serving.
Use any seasonal veggies that inspire you. A good rule of thumb is to add the bright green, quick cooking veggies at the end so they do not overcook.
Serve with turmeric or plain basmati rice.
December 02, 2022