There’s something incredibly comforting about a warm bowl of veggies, but let’s be real—texture is everything. That’s why I’m currently obsessed with this Garden Vegetable Stew (or Aviyal, if you want to get technical!). It’s a creamy, flavorful South Indian vegetable dish that takes things to the next level with the addition of crunchy fried badis. Whether you’re trying to eat more greens or just need a cozy healthy dinner idea, this stew hits the spot. It’s perfectly spiced, loaded with fresh produce, and that crispy lentil crunch makes every bite interesting.
In Tamil, kuttu refers to a combination, typically a mixture of almost any dal and vegetable. It is thicker than sambar and is a beloved staple on festive menus. Aviyal is the Kerala version of this concept—thicker than kuttu and made either with or without dal. In this version, the vegetables are complemented by coconut, yogurt, and dal badi (dried lentil cakes). If you have access to a good Indian greengrocer, traditional South Indian vegetables like drumstick, plantain, colocasia, ash gourd, asparagus bean, tiny white eggplant, and green mango are excellent choices. Alternatively, you can use local produce; parsnips or rutabagas can replace potatoes or carrots, fresh lima beans can replace green beans, sweet potatoes can replace yams, and snow peas or chard can replace bell peppers. The key is to cut all vegetables to a uniform size so they cook evenly. The type of dried dal cakes used will directly influence the flavor; store-bought urad or moong dal cakes work perfectly.
Preparation Details
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Preparation time: 15 minutes
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Cooking time: 30 minutes
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Total time: 45 minutes
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Servings: 6
Ingredients
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4 tbsp Coconut oil or ghee
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2.1 oz (60 g) Dried urad dal badis OR 1.6 oz (45 g) dried moong dal badis, cracked into small bits
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8.1 oz (230 g) Boiling potatoes (approx. 2 medium), peeled and cut into 0.75-inch cubes
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6.0 oz (170 g) Carrots (approx. 2 medium), sliced 0.25-inch thick
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6.0 oz (170 g) Green beans, trimmed and cut into 0.5-inch pieces
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6.0 oz (170 g) Yam (approx. 1 medium), peeled and cut into 0.75-inch cubes
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8.1 oz (230 g) Zucchini (approx. 2–3 medium), sliced 0.25-inch thick
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4.1 oz (115 g) Bell pepper (green, red, or yellow), stemmed, seeded, and cut into strips
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0.5 cup Fresh peas or frozen baby peas, defrosted
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5.4 fl oz (160 ml) Water
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1 tsp Turmeric powder
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6 to 8 Fresh curry leaves
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2.1 oz (60 g) Shredded fresh coconut
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4.0 fl oz (120 ml) Plain yogurt
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2 Hot green chilies, seeded and minced (adjust to taste)
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2 tsp Salt
Instructions
- Heat the 4 tbsp of coconut oil or ghee in a large, heavy-bottomed nonstick pan over moderate heat. Add the cracked dal badis and stir-fry them until they turn a nice reddish-brown color.
- Add the potatoes, carrots, green beans, yam, zucchini, and bell peppers to the pan. (Note: If using frozen peas, reserve them for the next step; if using fresh peas, add them now). Pour in the 5.4 fl oz (160 ml) of water, then add the 1 tsp turmeric and the curry leaves. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pan, and simmer. Stir occasionally for about 30 minutes, or until the vegetables are fork-tender and have absorbed most of the liquid. If the stew becomes too dry before the vegetables are cooked, add a small splash of water.
- While the vegetables simmer, combine the 2.1 oz (60 g) shredded coconut, 4.0 fl oz (120 ml) plain yogurt, and minced green chilies in a small bowl. Whisk until smooth.
- Once the vegetables are tender, add the coconut-yogurt mixture, the 2 tsp of salt, and the defrosted peas (if using frozen) to the pan. Gently stir to combine everything evenly. Cover and let it sit for a few minutes to warm the peas through. Serve immediately.
Nutritional Information (Per Serving)
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Calories: 265 kcal
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Total Fat: 13.5g
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Saturated Fat: 11g
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Cholesterol: 5mg
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Sodium: 770mg
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Total Carbohydrates: 32g
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Dietary Fiber: 6g
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Sugars: 6g
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Protein: 7g
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Calcium: 60mg
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Iron: 2mg
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Potassium: 580mg
Pro Tips for the Perfect Aviyal
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Master the “Badi” Crunch: The recipe calls for simmering the fried badis with the vegetables, which softens them and infuses the stew with their savory flavor. However, if you prefer a distinct textural contrast, try this: fry the badis as instructed, but remove half of them from the pan before adding the water. Crush them slightly and sprinkle them over the finished dish just before serving for an extra crunchy topping.
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Prevent Yogurt Curdling: Yogurt can split if added to boiling liquid. To ensure a creamy, smooth sauce, whisk the coconut, yogurt, and chili mixture thoroughly before adding it. Most importantly, turn the heat down to the lowest setting (or even off) before stirring this mixture into the pot. Never let the stew boil vigorously once the yogurt is added.
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Uniform Chopping is Key: Since most of the vegetables are cooked together for the same amount of time, cutting them evenly is crucial. Ensure your harder root vegetables (like potatoes, carrots, and yams) are cut slightly smaller than softer vegetables (like zucchini) so everything finishes cooking at the exact same moment.
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The Coconut Oil Factor: While you can use ghee, using authentic coconut oil is the secret to getting that traditional Kerala flavor profile. It adds a distinct aroma that pairs perfectly with the curry leaves and chilies.
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Handling Frozen vs. Fresh: If you are using frozen peas, do not add them at the start or they will turn mushy. As noted in the instructions, stir them in at the very end—the residual heat of the stew is enough to warm them through while keeping them bright green and popping with flavor.
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Spice Control: The heat in this dish comes primarily from the green chilies. If you want the flavor of the chili without the intense heat, slice them lengthwise (slit) instead of mincing them. This allows you to remove them easily before serving.
Frequently Asked Questions
What is Aviyal? Aviyal (or Avial) is a traditional South Indian dish originating from Kerala. It is a thick, nutrient-dense stew made from a mixture of various vegetables, coconut, and curd (yogurt). It is a staple of the Sadya feast served during festivals like Onam. This specific version includes “badis” (lentil cakes) for added protein and texture.
What are “Badis” and where can I find them? Badis (also spelled Vadi or Wadi) are small, dried nuggets made from ground lentils (usually Urad or Moong dal) and spices. They are sun-dried and shelf-stable. When fried, they become crunchy and savory. You can find them in the dried goods section of almost any Indian grocery store or online.
Can I make this Garden Vegetable Stew vegan? Yes, this recipe is easily adaptable. To make it vegan, swap the ghee for coconut oil (which is actually more traditional for Aviyal). For the yogurt, you can substitute a thick, plain unsweetened plant-based yogurt (like coconut or almond yogurt), or simply omit the yogurt and add a little tamarind pulp or lemon juice for the necessary sour tang.
I don’t have all the vegetables listed. Can I substitute them? Absolutely. Aviyal is a “clean-out-the-fridge” style dish. You can use pumpkin, ash gourd, raw banana (plantain), drumsticks, or sweet potatoes. Avoid vegetables that bleed color (like beetroot) or turn to mush too quickly (like tomatoes), as they can alter the traditional consistency and look of the stew.
What should I serve with Aviyal? This stew is traditionally served with steamed rice as a main course. It also pairs exceptionally well with flatbreads like Roti, Paratha, or the “Steamed Chickpea Bread” mentioned in the recipe description. For a lighter meal, it can be eaten on its own as a warm vegetable salad.
How long can I store leftovers? This stew keeps well in the refrigerator for up to 3 days in an airtight container. Reheat it gently on the stovetop. If the coconut-yogurt sauce separates slightly upon reheating, just give it a gentle stir; the flavor will still be delicious. Freezing is not recommended as the vegetables and yogurt sauce may become watery upon thawing.
Conclusion
I really hope you give this Garden Vegetable Stew a spot in your weekly rotation. It’s one of those rare dishes that feels indulgent and creamy thanks to the coconut and yogurt, yet leaves you feeling energized and nourished. Don’t stress too much about having the exact vegetables listed—part of the fun of Aviyal is using what you have on hand and making it your own. If you try it, definitely snap a photo and tag me on social media or leave a comment below letting me know how those crunchy badis turned out for you. Happy cooking!
