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

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