“Avial/ Aviyal” is a dreamy concoction from my father’s home state of Kerala. It consists of a mix of vegetables drenched in a creamy coconut – dairy yogurt sauce with no onion or garlic. In the traditional recipes, vegetables such as drum sticks, white pumpkin, ash gourd, yam, eggplant and green plantains really add to this dish. I could only find a yellow pumpkin and substituted the usual dairy yogurt for tofu and apple cider vinegar to make the gravy. Another option would be substitute non – dairy based Soy Yogurt for this recipe. The flavours taste best, when the spices have had the chance to meld into the tofu sauce, usually a couple of hours.
- Potato, cut – 1/2 cup
- Pumpkin, cut – 1/2 cup
- Baby Carrots, cut into halves – 1/2 cup
- Green Beans, cut – 1/2 cup
- Zucchini, cut – 1/2 cup
- Broccoli, broken into small florets – 1/2 cup
- Cauliflower, broken into small florets – 1/2 cup
- Coconut Oil – 2 tablespoons
- Fresh Green Chillies, sliced – 2
- Curry Leaves, torn roughly – 18 to 20
- Frozen Grated Coconut – 1/2 cup + optional 2 tablespoons for garnishing
- Cumin Seeds – 1 teaspoon
- Soft Tofu – 2.5 cups
- Apple Cider Vinegar – 2 tablespoons
- Salt, to taste
- Steam all the vegetables in a microwave steamer for 12 to 15 minutes, until just cooked.
- While the veggies steam, blend the coconut, green chillies, cumin seeds, tofu and apple cider vinegar together into a smooth paste. Set aside in a bowl.
- Heat the coconut oil and add the mustard seeds. Cover until the seeds pop.
- Stir in the curry leaves on low heat and cover.
- Add the coconut – tofu – spice paste to the oil.
- Whisk well and warm on low heat.
- Stir in the vegetables and take off the heat.
- Garnish with the remaining coconut, if desired.
Serve hot with steamed rice, though I must admit I love eating it by itself 😊 Happy cooking!