Main Course

Kerala Avial

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni

WegańskiWegetariańskiBezglutenowy

Przygotowanie stanowiska

Składniki

vegetables

1 szt.raw banana, peeled and cut into 2-inch sticks
0,5 szklankayam, peeled and cut into 2-inch sticks
1 szt.carrot, peeled and cut into 2-inch sticks
1 szt.drumstick, cut into 2-inch pieces
0,5 szklankaash gourd, peeled, deseeded and cut into 2-inch sticks(opcjonalnie)
0,5 szklankagreen bean, trimmed and cut into 2-inch pieces

masala paste

1 szklankacoconut, grated
2 szt.green chili
0,5 łyżeczkacumin seed
0,5 łyżeczkaturmeric powder
0,25 szklankawater

Składniki

0,5 szklankaplant-based yogurt, whisked
1 szklankawater
1 łyżeczkasalt

for tempering

1 łyżkacoconut oil
10 szt.curry leaf

Sprzęt

small pan · blender · large pot

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftover avial in an airtight container in the refrigerator.

Odgrzewanie

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