Kerala Avial
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.
En original opskrift af Forkin
- Tid i alt
- 55 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Klargøring
Ingredienser
vegetables
- 1 stk.raw banana, peeled and cut into 2-inch sticks
- 0,5 kopyam, peeled and cut into 2-inch sticks
- 1 stk.carrot, peeled and cut into 2-inch sticks
- 1 stk.drumstick, cut into 2-inch pieces
- 0,5 kopash gourd, peeled, deseeded and cut into 2-inch sticks(valgfrit)
- 0,5 kopgreen bean, trimmed and cut into 2-inch pieces
masala paste
- 1 kopcoconut, grated
- 2 stk.green chili
- 0,5 tsk.cumin seed
- 0,5 tsk.turmeric powder
- 0,25 kopwater
Ingredienser
- 0,5 kopplant-based yogurt, whisked
- 1 kopwater
- 1 tsk.salt
for tempering
- 1 spsk.coconut oil
- 10 stk.curry leaf
Udstyr
small pan · blender · large pot
Fremgangsmåde
Trin for trin
- 1
Combine all the cut vegetables in a large pot or Dutch oven.
Ca. 5 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 5 min.
- 5
Blend until you have a smooth, thick paste.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
- 7
Stir in the whisked plant-based yogurt and continue to simmer for another 5 minutes, uncovered, stirring occasionally.
Ca. 5 min.
Kokkens note: 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.
Ca. 2 min.
- 10
Add the curry leaves to the hot oil and let them splutter for a few seconds.
Ca. 1 min.
Kokkens note: 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.
Bevar den gode smag
Store leftover avial in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, until warmed through.