Nut-Free Aviyal

Experience the vibrant flavors of South India with this Nut-Free Aviyal, a creamy and aromatic vegetable medley that's both wholesome and allergen-friendly. Crafted with a blend of fresh produce like carrots, potatoes, drumsticks, and raw bananas, this traditional recipe is made without any nuts, ensuring inclusivity for those with dietary restrictions. The grated coconut and green chili paste lend a luscious texture and subtle heat, while yogurt adds a tangy richness that ties everything together. Tempered with fragrant curry leaves and finished with coconut oil, this dish is a delightful fusion of flavors. Ready in under an hour, it makes the perfect side dish to pair with steamed rice or soft rotis. Discover this comforting and allergy-friendly take on a classic Indian favorite, ideal for weeknight meals or festive occasions.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium Carrot
• 1 medium Potato
• 100 grams Green beans
• 1 medium Drumstick
• 1 small Raw banana
• 1 cup Coconut, grated
• 2 small Green chilies
• 1 teaspoon Cumin seeds
• 1 cup Yogurt (curd)
• 10 leaves Curry leaves
• 2 tablespoons Coconut oil
• 0.5 teaspoon Turmeric powder
• 1 to taste Salt

Directions

Step 1

Peel and cut the carrot, potato, and raw banana into 2-inch long pieces. Cut the green beans and drumstick into similar lengths.

Step 2

In a large vessel, add the chopped vegetables. Pour in enough water to just immerse the vegetables, along with a pinch of turmeric powder and salt. Cook covered until the vegetables are tender but not mushy, about 10 minutes.

Step 3

Meanwhile, grind the grated coconut, green chilies, and cumin seeds into a fine paste using a few tablespoons of water.

Step 4

Once the vegetables are cooked through, add the coconut paste to the pot and mix gently. Cook for another 5 minutes on low heat, ensuring the mixture doesn't boil vigorously.

Step 5

Whisk the yogurt until smooth and add it to the vegetables. Gently combine the yogurt with the vegetable mixture without letting it boil, as boiling may cause the yogurt to curdle. Cook for another 3 minutes on low heat.

Step 6

In a small pan, heat coconut oil over medium heat. Add the curry leaves and let them splutter.

Step 7

Pour the tempered curry leaves and oil over the aviyal. Remove from heat and stir gently to combine.

Step 8

Serve the nut-free aviyal warm as a side dish with steamed rice or roti.

Nutrition Facts

Serving size	1013.4 grams (1013.4g)

Amount per serving	% Daily Value*
Calories	1735

Total Fat 130.60g	167%
Saturated Fat 103.00g	515%
Polyunsaturated Fat 3.40g
Cholesterol 125mg	42%
Sodium 3166mg	138%
Total Carbohydrate 124.70g	45%
Dietary Fiber 32.60g	116%
Total Sugars 53.20g
Protein 39.20g	78%

Vitamin D 0IU	0%
Calcium 459mg	35%
Iron 12mg	65%
Potassium 2872mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 8.6%

Carbs: 27.2%