This is one of Amma’s most well-known recipes. I may have mentioned this before, but among her close friends and family, she was fondly called “AP Mami.” Mami means aunt in Tamil, and AP stood for Aviyal and Paal Payasam. While the nickname may not do justice to her culinary skills, it stuck because those two dishes were always guaranteed hits at potlucks and group dinners.

Strangely, growing up, I never felt the urge to learn these recipes from her. I took them for granted, assuming they would always be there. Over time, though, I realized I never developed a taste for aviyal made by anyone else. Adding to that, I married a true foodie who feels exactly the same way—at least when it comes to this dish. In most other food matters, we often disagree, but aviyal is one place where we are perfectly aligned. For both of us, there is no aviyal quite like Amma’s.

Here’s the recipe as she makes it. She refused to write it down, so I had to watch closely and translate her instinctive “add this” and “throw that in” instructions into something more structured. The recipe itself is simple, but there are a few key steps that make all the difference.

Ingredients

(Serves about 4)

  • Beans – 1/4 cup, cut lengthwise into 1-inch pieces
  • White pumpkin – 1/4 cup, cut into small quarters
  • Drumsticks (saragava) – 5–6 pieces
  • Raw green plantain – 1/4 cup, cut lengthwise into 1-inch pieces
  • Yam – 1/4 cup, cut into small quarters
  • Grated coconut – 1 1/2 cups
  • Green chilies – 10–12
    (I use Thai green chilies; use longer chilies or deseed them to reduce heat)
  • Turmeric powder – 1/2 tsp
  • Plain low-fat yogurt – 1 cup, well beaten
  • Coconut oil – 2 tbsp
  • Curry leaves – a few
  • Salt – to taste

Method

  1. In a saucepan, bring about 2 cups of water to a boil. Add the chopped vegetables and turmeric. Cook until the vegetables are just tender.
  2. Drain the water into a separate bowl and set it aside. This vegetable stock can be used later when grinding the coconut paste.
  3. Grind the grated coconut and green chilies into a paste. Add 1/2 to 3/4 cup of the reserved vegetable water to make a smooth paste. The consistency should be thick, not runny.
  4. Add this coconut–chili paste to the cooked vegetables along with salt. Place the saucepan over medium heat.
  5. This is the most critical step. Stay close to the stove and stir frequently. Bring the mixture to a gentle boil.
  6. As soon as you see the first signs of boiling, add the beaten yogurt and mix well. Cook for one more minute only.
  7. Turn off the heat. Add the curry leaves and drizzle the coconut oil over the aviyal.
  8. Serve hot with plain white rice.

If you’ve noticed, aviyal may look similar to other South Indian vegetable stews, but the method and flavor profile are distinct. While both have roots in Kerala, aviyal is also deeply popular in Tamil Nadu. If you’ve tried both styles, I’d love to know what you think about their differences.