Whole30 Aviyal

Get ready to savor the vibrant flavors of South India with this Whole30 Aviyal—a delightful vegetable medley that's as wholesome as it is delicious! This classic Kerala-inspired dish is reinvented to align perfectly with Whole30 guidelines, featuring nutrient-rich vegetables like yam, raw banana, carrots, drumsticks, and green beans simmered with aromatic turmeric and salt. A fragrant coconut-cumin paste infuses the dish with traditional flavors, while a final drizzle of coconut oil tempered with fresh curry leaves brings a burst of authenticity. With its dairy-free, gluten-free, and grain-free profile, this Whole30-compliant Aviyal is perfect as a warm side dish or a hearty main course when paired with cauliflower rice. Easy to prepare in just 50 minutes, this vibrant, creamy, and naturally flavorful dish is a must-try for anyone seeking a healthy, plant-based twist to South Indian cuisine!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup, peeled and cubed Yam
• 1 cup, peeled and julienned Carrot
• 1 cup, cut into 1-inch pieces Green beans
• 1 cup, peeled and cubed Raw banana
• 1 cup, cut into 2-inch pieces Drumsticks
• 1 cup Water
• 1 cup Grated coconut
• 1 teaspoon Cumin seeds
• 2 Green chilies
• 2 tablespoons Coconut oil
• 10 Curry leaves
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt

Directions

Step 1

Start by preparing the vegetables: peel and chop the yam and raw banana into cubes, cut the carrots into julienne strips, and prepare the green beans and drumsticks into the appropriate size pieces.

Step 2

In a large pot, combine the yam, carrot, green beans, raw banana, and drumsticks. Add 1 cup of water, turmeric powder, and salt.

Step 3

Cover and cook over medium heat for about 15 minutes, or until the vegetables are halfway cooked.

Step 4

Meanwhile, grind the grated coconut, cumin seeds, and green chilies into a coarse paste using a food processor or blender. If necessary, add a little water to help blend the ingredients smoothly.

Step 5

Once the vegetables are halfway cooked, add the coconut paste to the pot. Gently mix to coat the vegetables with the paste.

Step 6

Continue to cook uncovered for another 10 minutes, allowing the flavors to meld and the vegetables to cook through.

Step 7

In a separate small pan, heat the coconut oil over medium flame. Add the curry leaves and stir for a few seconds until fragrant.

Step 8

Pour the tempered curry leaves and oil over the aviyal. Stir gently to combine.

Step 9

Remove the aviyal from heat and let it rest for a few minutes before serving. Serve warm as a part of any Whole30-compliant meal.

Nutrition Facts

Serving size	(1190g)

Amount per serving	% Daily Value*
Calories	1277.5

Total Fat 75.3g	0%
Saturated Fat 52.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 166.0mg	0%
Sodium 2782.0mg	0%
Total Carbohydrate 108.9g	0%
Dietary Fiber 34.5g	0%
Total Sugars 19.3g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 610.2mg	0%
Iron 14.8mg	0%
Potassium 3982.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 15.1%

Carbs: 33.2%