Main Course

Kerala Avial

Name: Kerala Avial
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 porsiyon
Cuisine: indian
Ingredients: 1 adet raw banana peeled and cut into 2-inch sticks; 0,5 su bardağı yam peeled and cut into 2-inch sticks; 1 adet carrot peeled and cut into 2-inch sticks; 1 adet drumstick cut into 2-inch pieces; 0,5 su bardağı ash gourd peeled, deseeded and cut into 2-inch sticks (isteğe bağlı); 0,5 su bardağı green bean trimmed and cut into 2-inch pieces; 1 su bardağı coconut grated; 2 adet green chili; 0,5 çay kaşığı cumin seed; 0,5 çay kaşığı turmeric powder; 0,25 su bardağı water; 0,5 su bardağı plant-based yogurt whisked; 1 su bardağı water; 1 çay kaşığı salt; 1 yemek kaşığı coconut oil; 10 adet 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 tarafından hazırlanan özgün tarif

Toplam süre: 55 dk.
Porsiyon: 4
Zorluk: Orta

VeganVejetaryenGlütensiz

Ön hazırlık

Malzemeler

vegetables

1 adetraw banana, peeled and cut into 2-inch sticks
0,5 su bardağıyam, peeled and cut into 2-inch sticks
1 adetcarrot, peeled and cut into 2-inch sticks
1 adetdrumstick, cut into 2-inch pieces
0,5 su bardağıash gourd, peeled, deseeded and cut into 2-inch sticks(isteğe bağlı)
0,5 su bardağıgreen bean, trimmed and cut into 2-inch pieces

masala paste

1 su bardağıcoconut, grated
2 adetgreen chili
0,5 çay kaşığıcumin seed
0,5 çay kaşığıturmeric powder
0,25 su bardağıwater

Malzemeler

0,5 su bardağıplant-based yogurt, whisked
1 su bardağıwater
1 çay kaşığısalt

for tempering

1 yemek kaşığıcoconut oil
10 adetcurry leaf

Ekipman

small pan · blender · large pot

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover avial in an airtight container in the refrigerator.

Yeniden ısıtma

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