How to make Avial

Avial.. a simple, fresh stew that is made with chunky vegetables, yogurt, coconut, cumin seeds and green chillies paste, finally tempered with coconut oil mustard seeds, cumin seeds and curry leaves. It is a very famous dish in South Indian Cuisine and particularly a favorite of my dad’s.
Below is how you can it –

Ingredients
Mixed vegetables of choice – 2 cups(carrots, french green beans, pumpkin, raw banana, drumstick)
Water – 1 1/2 cups
Salt – 1tsp
Turmeric powder- 1/4 tsp
To grind into paste
Grated coconut  – 1/2 cup
Green chillies- 2 or 3
Cumin seeds – 1/2 tsp
Yogurt – 1/2 cup
To Temper/tadka
Coconut oil – 2 tsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Fresh curry leaves – 1 or 2 sprigs
.
Method
1. In a pan add the cut vegetables, water, salt and turmeric powder. Cook for 5 to 7 minutes until soft but firm, not mushy.
2. Add the yogurt, coconut,  Chilli paste and simmer for 5 minutes.
3. In a tadka pan, heat the coconut oil and pop the mustard and Cumin seeds and the add the curry leaves.
4. Pour it on top of the cooked vegetables.
5. Serve hot

How to make Avial

Recipe by Parveenskitchen.com Course: Avial, Blog, Breakfast, Brunch Recipes, Comfort food, Curry, Easy recipes, Food, Food post, Gluten free, Gravy & Curry, Healthy, Homemade, Indian Cooking, Indian recipes, Indian snacks, Photography, Pumpkin, Quick and Easy, Savoury Recipes, Simple Cooking, Soups, Stews, Story posts, Sugar-free, Super Food, Tips and Basics, Vegan, Vegetarian, YogurtCuisine: TamilDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

100

kcal

Total time

35

minutes

Ingredients

• Mixed vegetables of choice – 2 cups(carrots, french green beans, pumpkin, raw banana, drumstick)

• Water – 1 1/2 cups

• Salt – 1tsp

• Turmeric powder- 1/4 tsp

• To grind into paste

• Grated coconut  – 1/2 cup

• Green chillies- 2 or 3

• Cumin seeds – 1/2 tsp

• Yogurt – 1/2 cup

• To Temper/tadka

• Coconut oil – 2 tsp

• Mustard seeds- 1/2 tsp

• Cumin seeds- 1/2 tsp

• Fresh curry leaves – 1 or 2 sprigs

Directions

• In a pan add the cut vegetables, water, salt and turmeric powder. Cook for 5 to 7 minutes until soft but firm, not mushy.
• Add the yogurt, coconut,  Chilli paste and simmer for 5 minutes.
• In a tadka pan, heat the coconut oil and pop the mustard and Cumin seeds and the add the curry leaves.
• Pour it on top of the cooked vegetables.
• Serve hot

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