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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 that.
The ingredients needed to cook AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
- Provide 1 tbsp vegetable oil (preferably coconut oil)
- Prepare 1 tsp mustard seeds
- Use 1 tsp Fennel seeds
- Prepare 1 tsp asafetida
- Prepare 1/4 cup curry leaves
- You need 1 cup chopped red onions
- Prepare 1 tbsp crushed garlic
- Prepare 1 medium sized potato, diced
- You need 1 cup frozen pea carrot mix
- Prepare 1 cup frozen lima beans
- Prepare 1/2 cup frozen Elephant Foot Yam (Senai kizhangu in Tamil)
- Prepare 2 Tarrow root (Sepankizhangu in Tamil), steam cooked and diced
- You need 1 medium sized sweet potato, steam cooked and diced
- Take 1 tbs curry powder
- You need 1/2 tsp turmeric powder
- Use Coconut paste:
- Take 1/2 c fresh coconut pieces
- You need 1 tbsp channa dhal
- Take 1 tbsp urud dhal
- Prepare 1 tbsp coriander seeds
- Take 1/4 c cashews
- Prepare 1 inch ginger
- Use 1-2 green chilies
- Provide 1 tsp freshly grated nutmeg
- Get 2 cup yogurt
- Get to taste Salt
- Provide 1 cup chopped cilantro
- Provide 1 cup roasted cashew nuts
Instructions 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
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