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We hope you got insight from reading it, now let's go back to avial -mixed vegetables in curried coconut sauce (side dish)-south indian style recipe. You can have avial -mixed vegetables in curried coconut sauce (side dish)-south indian style using 28 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
- You need of vegetable oil (preferably coconut oil).
- You need of mustard seeds.
- You need of Fennel seeds.
- Provide of asafetida.
- Take of curry leaves.
- Prepare of chopped red onions.
- You need of crushed garlic.
- Get of medium sized potato, diced.
- Use of frozen pea carrot mix.
- Get of frozen lima beans.
- Take of frozen Elephant Foot Yam (Senai kizhangu in Tamil).
- Use of Tarrow root (Sepankizhangu in Tamil), steam cooked and diced.
- You need of medium sized sweet potato, steam cooked and diced.
- Get of curry powder.
- Use of turmeric powder.
- You need of Coconut paste:.
- Provide of fresh coconut pieces.
- Provide of channa dhal.
- Prepare of urud dhal.
- You need of coriander seeds.
- Get of cashews.
- Provide of ginger.
- Take of green chilies.
- Get of freshly grated nutmeg.
- You need of yogurt.
- Use of Salt.
- Use of chopped cilantro.
- Get of roasted cashew nuts.
Steps to make AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:
- 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..
- 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..
- 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.
- 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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