Main Course

Kerala Avial

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 55 min
Annoksia: 4
Vaikeustaso: Keskitaso

VegaaninenKasvisruokaGluteeniton

Esivalmistelut

Ainesosat

vegetables

1 kplraw banana, peeled and cut into 2-inch sticks
0,5 kuppiyam, peeled and cut into 2-inch sticks
1 kplcarrot, peeled and cut into 2-inch sticks
1 kpldrumstick, cut into 2-inch pieces
0,5 kuppiash gourd, peeled, deseeded and cut into 2-inch sticks(valinnainen)
0,5 kuppigreen bean, trimmed and cut into 2-inch pieces

masala paste

1 kuppicoconut, grated
2 kplgreen chili
0,5 tlcumin seed
0,5 tlturmeric powder
0,25 kuppiwater

Ainesosat

0,5 kuppiplant-based yogurt, whisked
1 kuppiwater
1 tlsalt

for tempering

1 rklcoconut oil
10 kplcurry leaf

Välineet

small pan · blender · large pot

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

Store leftover avial in an airtight container in the refrigerator.

Uudelleenlämmitys

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