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AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style
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. You can cook avial -mixed vegetables in curried coconut sauce (side dish)-south indian style using 28 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
  1. You need 1 tbsp vegetable oil (preferably coconut oil)
  2. Use 1 tsp mustard seeds
  3. Use 1 tsp Fennel seeds
  4. Prepare 1 tsp asafetida
  5. Use 1/4 cup curry leaves
  6. Use 1 cup chopped red onions
  7. Provide 1 tbsp crushed garlic
  8. Prepare 1 medium sized potato, diced
  9. Provide 1 cup frozen pea carrot mix
  10. You need 1 cup frozen lima beans
  11. Get 1/2 cup frozen Elephant Foot Yam (Senai kizhangu in Tamil)
  12. Prepare 2 Tarrow root (Sepankizhangu in Tamil), steam cooked and diced
  13. Provide 1 medium sized sweet potato, steam cooked and diced
  14. You need 1 tbs curry powder
  15. Use 1/2 tsp turmeric powder
  16. Take Coconut paste:
  17. Prepare 1/2 c fresh coconut pieces
  18. Get 1 tbsp channa dhal
  19. Use 1 tbsp urud dhal
  20. Get 1 tbsp coriander seeds
  21. Use 1/4 c cashews
  22. Prepare 1 inch ginger
  23. Take 1-2 green chilies
  24. Use 1 tsp freshly grated nutmeg
  25. Get 2 cup yogurt
  26. Prepare to taste Salt
  27. Prepare 1 cup chopped cilantro
  28. Use 1 cup 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

This meatless main course dish features a. Add the vegetables and tofu along with coconut milk and let it come to a boil in medium heat. Reduce the heat to a simmer and add the soy sauce, salt and pepper. Any type of vegetables can be added to this soup. Food & Wine goes way beyond mere eating and drinking.

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