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We hope you got benefit from reading it, now let’s go back to avial -mixed vegetables in curried coconut sauce (side dish)-south indian style recipe. You can have avial -mixed vegetables in curried coconut sauce (side dish)-south indian style using 28 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
- Use vegetable oil (preferably coconut oil)
- You need mustard seeds
- You need Fennel seeds
- Prepare asafetida
- Provide curry leaves
- Get chopped red onions
- Get crushed garlic
- Provide medium sized potato, diced
- Get frozen pea carrot mix
- Take frozen lima beans
- Prepare frozen Elephant Foot Yam (Senai kizhangu in Tamil)
- Get Tarrow root (Sepankizhangu in Tamil), steam cooked and diced
- Prepare medium sized sweet potato, steam cooked and diced
- Use curry powder
- You need turmeric powder
- You need Coconut paste:
- You need fresh coconut pieces
- Use channa dhal
- Get urud dhal
- Prepare coriander seeds
- Get cashews
- Provide ginger
- Take green chilies
- Get freshly grated nutmeg
- You need yogurt
- Prepare Salt
- Use chopped cilantro
- You need roasted cashew nuts
Steps to make AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
- Heat Oil in a heavy saucepan over medium heat, about a minute. Pop mustard and fennel seeds in the hot oil, about a minute. Add asafetida, chilies, and curry leaves; sauté onion until onion gets soft, about 3-4 minutes.
- Add garlic and potato; continue cooking over medium heat with the saucepan covered, about 5 minutes. Stir in frozen vegetables, about five minutes. Add steam cooked vegetables. Add 4 cups water; continue cooking over medium heat with the sauce pan covered-about 5 minutes. Stir in curry and turmeric powder.
- Coconut paste: - Dry roast dhal, coriander, cashews and coconut over medium heat in a skillet-about 2- minutes. Blend them together with water to make a smooth paste. Add the paste to the cooked vegetables. Mix well
- Add coconut milk; bring it to boil over medium heat, about 6minutes. Add nutmeg. Turn the heat off. Cool to room temperature. - Add yogurt. Salt to taste. Garnish with cilantro and cashews. Serve at room temperature. - Serve this tasty nutritious dish with pongal
Avial recipe without curd. step by step recipe. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. Avial is an Indian dish with origins in the Kerala region, although it is equally popular in Tamil Nadu and Udupi.
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