Easy Recipe: Perfect AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style

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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. To make avial -mixed vegetables in curried coconut sauce (side dish)-south indian style you only need 28 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:

1. Get of vegetable oil (preferably coconut oil).
2. You need of mustard seeds.
3. Provide of Fennel seeds.
4. Get of asafetida.
5. Provide of curry leaves.
6. You need of chopped red onions.
7. Use of crushed garlic.
8. Use of medium sized potato, diced.
9. Take of frozen pea carrot mix.
10. Get of frozen lima beans.
11. Take of frozen Elephant Foot Yam (Senai kizhangu in Tamil).
12. You need of Tarrow root (Sepankizhangu in Tamil), steam cooked and diced.
13. You need of medium sized sweet potato, steam cooked and diced.
14. You need of curry powder.
15. Provide of turmeric powder.
16. Use of Coconut paste:.
17. Provide of fresh coconut pieces.
18. Provide of channa dhal.
19. Provide of urud dhal.
20. Get of coriander seeds.
21. Use of cashews.
22. You need of ginger.
23. Use of green chilies.
24. Provide of freshly grated nutmeg.
25. Prepare of yogurt.
26. Provide of Salt.
27. Get of chopped cilantro.
28. Take of roasted cashew nuts.

Steps to make AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:

1. 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..
2. 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..
3. 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.
4. 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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