Mixed Vegetable Curry (avial)
Avial is a traditional mixed vegetable curry from Kerala, India, known for its creamy coconut-based sauce and aromatic flavors. This vegetarian dish is a staple in Kerala cuisine and is often served during festive occasions and special gatherings.
Ingredients
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced green beans
- 1 cup diced ash gourd (winter melon)
- 1 cup diced raw bananas
- 1 cup diced drumsticks
- 1 cup grated coconut
- 1-2 green chilies, chopped
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 cup yogurt
- Curry leaves
- Salt to taste
Instructions
- Boil the diced vegetables with turmeric powder, salt, and curry leaves until they are cooked but still firm. Drain and set aside.
- Grind the grated coconut, cumin seeds, and green chilies into a fine paste. Add the yogurt and grind again to form a smooth mixture.
- Combine the boiled vegetables and the coconut-yogurt mixture in a pan. Cook on low heat for 5-7 minutes, stirring gently to coat the vegetables with the sauce.
- Once the curry is heated through, remove from heat and garnish with curry leaves.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 9g
Supplies
Large pot Grinder or food processor Pan
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the mixed vegetable curry hot with steamed rice or Kerala parotta for a delightful meal.
Tips & tricks
For a richer flavor, you can add a tempering of mustard seeds, curry leaves, and red chilies in coconut oil before serving.
Cost
$10