Name: Mixed Vegetables with Coconut Sauce (_Aviyal_)
Cook time: 25 minutes
Total time: 45 minutes
Yield: Makes 6 servings (as part of a large meal)
Ingredients: 2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 2 cups); 2 medium carrots, cut into 2- by 1/4-inch sticks (about 2 cups); 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact; 1/8 teaspoon hot red pepper flakes; 1/8 teaspoon ground turmeric; 1 3/4 cups water, divided; 1 1/4 teaspoons salt; 1 medium zucchini, peeled and cut into 2- by 1/4-inch sticks (about 2 cups); 1/2 cup frozen peas; 1 cup grated dried unsweetened coconut; 1 teaspoon ground cumin; 1/8 teaspoon cayenne pepper; 1 cup plain yogurt (not Greek-style); 15 to 20 fresh curry leaves (optional); 1 tablespoon coconut oil (optional)

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Mixed Vegetables with Coconut Sauce (<em>Aviyal</em>)John Kernick

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

Cooks' Notes:

•Indian ingredients can be mail-ordered from Kalustyans.com.
•Chile can be removed during cooking when aviyal is spicy enough for your taste.
•Aviyal can be made 1 day ahead and chilled (add curry leaves and coconut oil just before serving).

Recipe notes

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