Main Course

Kerala Avial

Name: Kerala Avial
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 racions
Cuisine: indian
Ingredients: 1 u raw banana peeled and cut into 2-inch sticks; 0,5 tassa yam peeled and cut into 2-inch sticks; 1 u carrot peeled and cut into 2-inch sticks; 1 u drumstick cut into 2-inch pieces; 0,5 tassa ash gourd peeled, deseeded and cut into 2-inch sticks (opcional); 0,5 tassa green bean trimmed and cut into 2-inch pieces; 1 tassa coconut grated; 2 u green chili; 0,5 ct cumin seed; 0,5 ct turmeric powder; 0,25 tassa water; 0,5 tassa plant-based yogurt whisked; 1 tassa water; 1 ct salt; 1 cs coconut oil; 10 u 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.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana

VeganaVegetarianaSense gluten

Preparació prèvia

Llista d’ingredients

vegetables

1 uraw banana, peeled and cut into 2-inch sticks
0,5 tassayam, peeled and cut into 2-inch sticks
1 ucarrot, peeled and cut into 2-inch sticks
1 udrumstick, cut into 2-inch pieces
0,5 tassaash gourd, peeled, deseeded and cut into 2-inch sticks(opcional)
0,5 tassagreen bean, trimmed and cut into 2-inch pieces

masala paste

1 tassacoconut, grated
2 ugreen chili
0,5 ctcumin seed
0,5 ctturmeric powder
0,25 tassawater

Llista d’ingredients

0,5 tassaplant-based yogurt, whisked
1 tassawater
1 ctsalt

for tempering

1 cscoconut oil
10 ucurry leaf

Estris

small pan · blender · large pot

Elaboració

Pas a pas

1
Combine all the cut vegetables in a large pot or Dutch oven.
Uns 5 min
Nota de cuina: 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.
Uns 15 min
Nota de cuina: 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.
Uns 5 min
5
Blend until you have a smooth, thick paste.
Uns 2 min
Nota de cuina: 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.
Uns 1 min
7
Stir in the whisked plant-based yogurt and continue to simmer for another 5 minutes, uncovered, stirring occasionally.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
10
Add the curry leaves to the hot oil and let them splutter for a few seconds.
Uns 1 min
Nota de cuina: 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.

Conservació

Com conservar-ho

Store leftover avial in an airtight container in the refrigerator.

Com reescalfar-ho

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