#Veganuary Beetroot Aviyal

Namaskaaram,

Today needed a soulful bowl of Madras Aviyal. This morning has been extremely crispy with -2C and wild wind in the air. It was too cold to do anything but run everywhere. So I ran to the local green grocers, picked up some carrots and beets for the munch.

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On my way home, I really didn’t plan on making this dish. I was making some coconut milk for a smoothie and went. Yup I’m having Aviyal for lunch. That’s it.

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Avila is a super simple side dish that has various versions in South India. I opted for the Tamil version but the Keralite version has got me salivating at the thought. It’s not a vegan dish, so one of the main ingredients is Yogurt BUT obviously your girl swapped the yogurt for a vegan alternative. It is basically a ridiculously tasty hotpot of vegetables. You can add more than just two veggies in there and get creative with it. I opted for Carrots + Beets.  Let’s find out what I used shall we?

This serves two people.

Ingredients

1/2 Onion Finely Chopped

3 Carrots Chopped in bite size chunks

2 Beetroots Chopped in bite size chunks

2 Cups Coconut Milk

Tempering Ingredients

1 Teaspoon Mustard Seeds

1 Teaspoon Coconut Oil

Handful Curry Leaves

Coconut Paste Ingredients

2 Cups Desiccated Coconut

4-5 Green Chillies

1 Tomato

Thumb size Ginger

1 Cup Water

Method

  1. Grab all the ingredients you need for the paste, blend them nicely and leave aside.
  2. In a pan, heat up some coconut oil and chuck the carrots in there to sauté for a minute or 2
  3. Once the carrot is done, it should be a bit sturdy but soft on the outside as we want this to cook in the coconut paste we have made above.
  4. Chuck the beets into the pan and give that a minute or 2 and gently fold over.
  5. Next, add in the paste and gently stir so the veggies are nicely covered in them.
  6. The coconut milk is now ready to go into the mix. Chuck the 2 cups of coconut milk into the pan and give it a stir.
  7. Add some pink salt to taste.
  8. Let it simmer for 10mins on medium heat.
  9. Turn the heat off and prep the tempering ingredients.
  10. In a small can, add the coconut oil and curry leaves for 30 seconds and pour over the Aviyal. And you are done.

Aviyal is normally served in a traditional South Indian Thaali or along dishes like Sambar.

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I had mine with a spelt Roti and it was so damn good. I think my Paati would have been extremely proud.

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I hope you guys give this one a go. It’s healthy, its vegan and you get 2 of your 5 a day ha ha. Sending everyone incredible amounts of energy to conquer everything today!

Go get yours babes!

 

 

 

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