Main Course

Kerala Avial

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

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 4
Moeilijkheid: Gemiddeld

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

vegetables

1 straw banana, peeled and cut into 2-inch sticks
0,5 kopjeyam, peeled and cut into 2-inch sticks
1 stcarrot, peeled and cut into 2-inch sticks
1 stdrumstick, cut into 2-inch pieces
0,5 kopjeash gourd, peeled, deseeded and cut into 2-inch sticks(optioneel)
0,5 kopjegreen bean, trimmed and cut into 2-inch pieces

masala paste

1 kopjecoconut, grated
2 stgreen chili
0,5 tlcumin seed
0,5 tlturmeric powder
0,25 kopjewater

Ingrediënten

0,5 kopjeplant-based yogurt, whisked
1 kopjewater
1 tlsalt

for tempering

1 elcoconut oil
10 stcurry leaf

Keukengerei

small pan · blender · large pot

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover avial in an airtight container in the refrigerator.

Opwarmen

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