Main Course

Kerala Avial

Name: Kerala Avial
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 حصص
Cuisine: indian
Ingredients: 1 قطعة raw banana peeled and cut into 2-inch sticks; 0.5 كوب yam peeled and cut into 2-inch sticks; 1 قطعة carrot peeled and cut into 2-inch sticks; 1 قطعة drumstick cut into 2-inch pieces; 0.5 كوب ash gourd peeled, deseeded and cut into 2-inch sticks (اختياري); 0.5 كوب green bean trimmed and cut into 2-inch pieces; 1 كوب coconut grated; 2 قطعة green chili; 0.5 ملعقة صغيرة cumin seed; 0.5 ملعقة صغيرة turmeric powder; 0.25 كوب water; 0.5 كوب plant-based yogurt whisked; 1 كوب water; 1 ملعقة صغيرة salt; 1 ملعقة كبيرة coconut oil; 10 قطعة curry leaf

A traditional South Indian vegetable stew, Avial features a medley of vegetables cooked in a creamy coconut and yogurt-based sauce, flavored with aromatic spices. It's a comforting and nutritious dish, often served as a main course with rice or flatbreads.

وصفة أصلية من Forkin

الوقت الإجمالي: 55 د
عدد الحصص: 4
الصعوبة: متوسطة

نباتي صرفنباتيخالٍ من الغلوتين

تحضير المكوّنات

المكوّنات

vegetables

1 قطعةraw banana, peeled and cut into 2-inch sticks
0.5 كوبyam, peeled and cut into 2-inch sticks
1 قطعةcarrot, peeled and cut into 2-inch sticks
1 قطعةdrumstick, cut into 2-inch pieces
0.5 كوبash gourd, peeled, deseeded and cut into 2-inch sticks(اختياري)
0.5 كوبgreen bean, trimmed and cut into 2-inch pieces

masala paste

1 كوبcoconut, grated
2 قطعةgreen chili
0.5 ملعقة صغيرةcumin seed
0.5 ملعقة صغيرةturmeric powder
0.25 كوبwater

المكوّنات

0.5 كوبplant-based yogurt, whisked
1 كوبwater
1 ملعقة صغيرةsalt

for tempering

1 ملعقة كبيرةcoconut oil
10 قطعةcurry leaf

الأدوات

small pan · blender · large pot

طريقة التحضير

خطوة بخطوة

1
Combine all the cut vegetables in a large pot or Dutch oven.
حوالي 5 د
ملاحظة الطاهي: Ensure vegetables are cut into similar sizes for even cooking.
2
Add water and salt to the pot, ensuring the vegetables are just covered.
3
Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the vegetables are tender but still hold their shape.
حوالي 15 د
ملاحظة الطاهي: Check for doneness by piercing the hardest vegetable with a fork.
4
While the vegetables are cooking, combine the grated coconut, green chilies, cumin seeds, turmeric powder, and water in a blender.
حوالي 5 د
5
Blend until you have a smooth, thick paste.
حوالي 2 د
ملاحظة الطاهي: You may need to add a tablespoon more water if the paste is too thick.
6
Once the vegetables are cooked, add the coconut paste to the pot and mix gently.
حوالي 1 د
7
Stir in the whisked plant-based yogurt and continue to simmer for another 5 minutes, uncovered, stirring occasionally.
حوالي 5 د
ملاحظة الطاهي: Do not boil after adding yogurt, as it might curdle.
8
Remove the pot from the heat.
9
In a small pan, heat the coconut oil over medium heat for tempering.
حوالي 2 د
10
Add the curry leaves to the hot oil and let them splutter for a few seconds.
حوالي 1 د
ملاحظة الطاهي: Be careful as the leaves may splutter vigorously.
11
Pour the tempered coconut oil and curry leaves over the avial.
12
Mix gently and serve hot.

حافظ على جودتها

الحفظ

Store leftover avial in an airtight container in the refrigerator.

إعادة التسخين

Gently reheat on the stovetop over low heat, adding a splash of water if needed, until warmed through.