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We hope you got insight 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 cook it.
The ingredients needed to cook AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
- Get vegetable oil (preferably coconut oil)
- Take mustard seeds
- Provide Fennel seeds
- Use asafetida
- Prepare curry leaves
- You need chopped red onions
- Get crushed garlic
- Use medium sized potato, diced
- Take frozen pea carrot mix
- Prepare frozen lima beans
- You need frozen Elephant Foot Yam (Senai kizhangu in Tamil)
- You need Tarrow root (Sepankizhangu in Tamil), steam cooked and diced
- Provide medium sized sweet potato, steam cooked and diced
- You need curry powder
- Get turmeric powder
- You need Coconut paste:
- Use fresh coconut pieces
- Prepare channa dhal
- Take urud dhal
- Use coriander seeds
- Prepare cashews
- You need ginger
- Prepare green chilies
- You need freshly grated nutmeg
- Get yogurt
- Prepare Salt
- Prepare chopped cilantro
- Get 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
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