This kerala style simple vegetable curry cooked with curd and coconut is full of flavour. This dish has an important place in an Onam Sadya meal. Very nutritious and healthy as it has a blend of various veggies, it is a treat to be relished with plain steamed rice, preferably Kerala brown rice. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup each of mixed veggies (Raw banana, Drumstick, beans, carrots, sweet potato, yam, eggplant, bottle gourd), cut lengthwise
- 1/2 cup fresh grated coconut
- 2-3 green chilies
- 1 tsp. cumin seeds
- 1/2 cup yoghurt
- salt to taste
- pinch of turmeric powder
- 1 tbsp. coconut oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
In a pan cook, covered, all the veggies in 1 cup water and a pinch of turmeric powder for 8-10 minutes or till they turns soft, but not mushy.
Meanwhile grind the coconut, cumin seeds and green chilies to a coarse paste. Keep aside.
Once the veggies are cooked, add the yoghurt and the coconut paste. Mix well and simmer on a medium flame for 2-3 minutes. Adjust salt and switch off the flame.
Transfer to a serving dish. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and switch off the flame.
Pour this tempering over the prepared avial and serve with steamed rice (preferably Kerala brown rice).
Chop the veggies lengthwise.
powder for 8-10 minutes or till they turns soft, but not mushy.
Then add ground coconut paste followed by.....
.....yoghurt & salt. Mix well & simmer for 2-3 minutes.
curry leaves & switch off the flame.
Pour this tempering over avial & serve with steamed rice (preferably
Kerala brown rice).
Kerala brown rice).
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