Main Course

Kerala Avial

Name: Kerala Avial
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4人分
Cuisine: indian
Ingredients: 1 個 raw banana peeled and cut into 2-inch sticks; 0.5 カップ yam peeled and cut into 2-inch sticks; 1 個 carrot peeled and cut into 2-inch sticks; 1 個 drumstick cut into 2-inch pieces; 0.5 カップ ash gourd peeled, deseeded and cut into 2-inch sticks (お好みで); 0.5 カップ green bean trimmed and cut into 2-inch pieces; 1 カップ coconut grated; 2 個 green chili; 0.5 小さじ cumin seed; 0.5 小さじ turmeric powder; 0.25 カップ water; 0.5 カップ plant-based yogurt whisked; 1 カップ water; 1 小さじ salt; 1 大さじ coconut oil; 10 個 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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 4
難易度: 普通

ヴィーガンベジタリアングルテンフリー

下ごしらえ

材料

vegetables

1 個raw banana, peeled and cut into 2-inch sticks
0.5 カップyam, peeled and cut into 2-inch sticks
1 個carrot, peeled and cut into 2-inch sticks
1 個drumstick, cut into 2-inch pieces
0.5 カップash gourd, peeled, deseeded and cut into 2-inch sticks(お好みで)
0.5 カップgreen bean, trimmed and cut into 2-inch pieces

masala paste

1 カップcoconut, grated
2 個green chili
0.5 小さじcumin seed
0.5 小さじturmeric powder
0.25 カップwater

材料

0.5 カップplant-based yogurt, whisked
1 カップwater
1 小さじsalt

for tempering

1 大さじcoconut oil
10 個curry leaf

調理器具

small pan · blender · large pot

作り方

手順

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

おいしく保存

保存方法

Store leftover avial in an airtight container in the refrigerator.

温め直し

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