Vegan Aviyal (Kerala-style Avial Vegetable Subji)by Adam Sobel
What could be better than a dish that is not only suitable to be offered as bhoga to the supreme, but is directly connected to Krsna and his eternal associates? According to the Mahabharata, this plant-based sattvic subji was created by Bhima himself during the Pandava’s exile. You are FOR REAL going to wish you had Draupadi’s Akshaya Patra, capable of manifesting unlimited food, so you can enjoy endless Aviyal! Check out the complete step-by-step guide to making this Vegan Aviyal (Kerala-style Avial Vegetable Subji), along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.
1 Yukon gold potato, diced ½ inch (1 ¼ cm.)
1 cup diced pumpkin or ash gourd
1 carrot chopped
1 drumstick (Moringa), cut into 2-inch sections (5 cm.)
2 cups water
1 green plantain, or barely ripe banana, cut into 1-inch (2.5 cm.) pieces
½ teaspoon salt
2 Persian cucumbers, diced
20 green beans, stems removed
3 tindora, chopped, seeds and inner pith discarded
10 curry leaves
1 teaspoon lime juice
⅓ cup unsweetened plant-based yogurt
1 cup unsweetened shredded coconut
1 teaspoon grated fresh ginger
1 teaspoon cumin powder, or cumin seeds (jeera)
3 green chilies (hari mirch)
1 cup water
4 teaspoons coconut oil, or vegetable oil
1 ½ teaspoons brown mustard seeds
½ tsp urad dal
3 dried byadgi chilies or other small red chilis
10 curry leaves
½ teaspoon asafoetida / hing
- Combine the diced Yukon gold potato, diced pumpkin (or ash gourd), chopped carrot, drumstick sections, and 2 cups of water in a pot. Bring it to a boil over high heat and cook for about six minutes until the potatoes are fork-tender.
- Remove the seeds from the tindora using a sharp spoon, and then chop the tindora into 1 cm pieces.
- Add the diced green plantain, salt, chopped cucumbers, green beans, chopped tindora, and curry leaves to the pot. Stir well and continue to cook for an additional five to seven minutes until the vegetables are tender yet retain their shape.
- While the vegetables are cooking, prepare the coconut paste. In a blender, combine the unsweetened shredded coconut, grated fresh ginger, cumin powder, green chilies, and 1 cup of water. Blend on high speed for 90 seconds until you achieve a smooth paste-like consistency.
- Add the coconut paste, lime juice and yogurt to the pot with the cooked vegetables. Mix well to combine and allow it to simmer on low heat for another three minutes.
- In a separate small pan, prepare the tadka (tempering). Heat the coconut oil or vegetable oil over medium heat. Add the brown mustard seeds and urad dal and allow them to crackle and pop. Then, add dried byadgi chilies, curry leaves, and asafoetida. Stir fry for a minute or until the dal turns golden brown.
- Place the aviyal into an attractive serving dish and top it with the tadka. Garnish, if desired, with fresh cilantro leaves. If you want a more colorful aviyal, simply add a half teaspoon of turmeric powder to the coconut gravy.