Ingredients with Measurements:
- 1 cup chopped mixed vegetables (carrots, beans, potatoes, pumpkin, drumsticks)
- 1/2 cup grated coconut
- 1/2 tsp cumin seeds
- 1 green chilli
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 cup yogurt
- Salt to taste
- Curry leaves
- Coconut oil
Special equipment needed: None
Step-by-step instructions:
1. In a pan, add chopped vegetables and enough water to cover them. Add salt and turmeric powder. Cook until the vegetables are tender.
2. In a blender, add grated coconut, cumin seeds, green chilli, and a little water. Blend until smooth.
3. Add the coconut paste to the cooked vegetables and mix well.
4. Add red chilli powder and curry leaves. Mix well.
5. Beat the yogurt and add it to the vegetables. Mix well.
6. Heat coconut oil in a pan and add curry leaves. Pour the mixture into the pan and cook for a few minutes.
7. Serve hot with rice.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 12g
- Protein: 5g
Substitutions for ingredients:
- Mixed vegetables can be substituted with any vegetables of your choice.
- Coconut oil can be substituted with any cooking oil.
Variations:
- Avial can be made with only one vegetable instead of mixed vegetables.
- You can add tamarind paste for a tangy taste.
Tips and tricks:
- Do not overcook the vegetables.
- Use fresh coconut for better taste.
- Add yogurt only after the mixture has cooled down.
Storage instructions:
- Avial can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pan on low heat until heated through.
Presentation ideas:
- Serve in a traditional South Indian banana leaf for an authentic look.
Garnishes:
- Garnish with fresh curry leaves.
Pairings:
- Avial pairs well with steamed rice.
Suggested side dishes:
- Serve with papadum and pickle.
Troubleshooting advice:
- If the mixture is too thick, add a little water to thin it out.
Food safety advice:
- Make sure the vegetables are thoroughly cooked before adding the coconut paste.
Food history:
- Avial is a traditional South Indian dish that originated in Kerala.
Flavor profiles:
- Avial has a creamy, coconutty flavor with a hint of spice.
Serving suggestions:
- Serve as a side dish or as a main course with rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian