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AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style
AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style

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We hope you got benefit from reading it, now let’s go back to avial -mixed vegetables in curried coconut sauce (side dish)-south indian style recipe. You can cook avial -mixed vegetables in curried coconut sauce (side dish)-south indian style using 28 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
  1. Use 1 tbsp vegetable oil (preferably coconut oil)
  2. Take 1 tsp mustard seeds
  3. Prepare 1 tsp Fennel seeds
  4. Take 1 tsp asafetida
  5. Get 1/4 cup curry leaves
  6. Take 1 cup chopped red onions
  7. Get 1 tbsp crushed garlic
  8. Prepare 1 medium sized potato, diced
  9. Provide 1 cup frozen pea carrot mix
  10. Take 1 cup frozen lima beans
  11. Take 1/2 cup frozen Elephant Foot Yam (Senai kizhangu in Tamil)
  12. Take 2 Tarrow root (Sepankizhangu in Tamil), steam cooked and diced
  13. You need 1 medium sized sweet potato, steam cooked and diced
  14. You need 1 tbs curry powder
  15. Prepare 1/2 tsp turmeric powder
  16. Use Coconut paste:
  17. Get 1/2 c fresh coconut pieces
  18. Provide 1 tbsp channa dhal
  19. Use 1 tbsp urud dhal
  20. Take 1 tbsp coriander seeds
  21. Provide 1/4 c cashews
  22. Use 1 inch ginger
  23. Get 1-2 green chilies
  24. Provide 1 tsp freshly grated nutmeg
  25. Provide 2 cup yogurt
  26. Take to taste Salt
  27. Use 1 cup chopped cilantro
  28. Get 1 cup roasted cashew nuts
Steps to make AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
  1. Heat Oil in a heavy saucepan over medium heat, about a minute. Pop mustard and fennel seeds in the hot oil, about a minute. Add asafetida, chilies, and curry leaves; sauté onion until onion gets soft, about 3-4 minutes.
  2. Add garlic and potato; continue cooking over medium heat with the saucepan covered, about 5 minutes. Stir in frozen vegetables, about five minutes. Add steam cooked vegetables. Add 4 cups water; continue cooking over medium heat with the sauce pan covered-about 5 minutes. Stir in curry and turmeric powder.
  3. Coconut paste: - Dry roast dhal, coriander, cashews and coconut over medium heat in a skillet-about 2- minutes. Blend them together with water to make a smooth paste. Add the paste to the cooked vegetables. Mix well
  4. Add coconut milk; bring it to boil over medium heat, about 6minutes. Add nutmeg. Turn the heat off. Cool to room temperature. - Add yogurt. Salt to taste. Garnish with cilantro and cashews. Serve at room temperature. - Serve this tasty nutritious dish with pongal

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