Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 8
  • 4 cups of mixed veggies (I used potatoes, green beans and pumpkin, but you can add sweet potatoes, carrots, colocasia, plantain, eggplant, green peas...most veggies would be great in this)
  • 1 cup coconut milk
  • 1 tsp cumin seeds
  • 3 red chillies
  • 2 tbsp bengal gram dal
  • 2 tbsp grated ginger
  • 1 tsp canola oil
  • 1 tbsp coconut oil
  • 1 sprig curry leaves
  1. Heat the canola oil and add the bengal gram dal. Stir until lightly browned, add red chillies and stir for another minute.
  2. Put the bengal gram dal in a blender along with the ginger, coconut milk and cumin seeds. Blend to a smooth paste.
  3. Cook the vegetables with some water until almost tender.
  4. Place the vegetables in a saucepan with 1 cup water, the ground coconut-cumin paste, salt and turmeric.
  5. Bring to a boil, lower heat and cook for another five minutes until the vegetables are quite tender.
  6. Heat the coconut oil in a separate pan.
  7. Add the curry leaves, stir for a minute, then pour into the aviyal.
  8. Stir in and turn off the heat. Check salt and add more if needed.
  9. Serve hot with venn pongal or even plain boiled rice.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/time-to-eat-pongal/