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Avial Recipe - Kerala Vegetable Curry
This Avial recipe consists of a mixture of vegetables cooked with curd and coconut. Follow these simple steps to make this vegetable curry.
Course
Side Dish
Cuisine
Indian
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
50
minutes
minutes
Servings
2
people
Calories
371
kcal
Author
Sujatha Muralidhar
Ingredients
For grinding
½
cup
grated coconut
½
teaspoon
cumin seeds
2
green chili
/serrano pepper
¼
cup
water
For cooking
3
cups
water
1
drumstick
drumstick, carrot, green beans, chayote, green peas, plantain
1
cup
green bean
julienne cut
1
cup
chayote
/white pumpkin-julienne cut
1
cup
potato
julienne cut
1
cup
green banana
julienne cut
1
cup
carrot
julienne cut
1
cup
green peas
julienne cut
1
teaspoon
salt
or as required
For seasoning
½
cup
yogurt
or curd-whisked
8
curry leaves
1
tablespoon
coconut oil
Instructions
For grinding
To the spice jar, add grated coconut, cumin seeds, green chili, and water.
Grind to a smooth and fine paste. Set aside.
For making
Over medium heat in a pan stir in 3 cups of water. Add vegetables according to their cooking time.
1 stage-add drumstick and cook for 10 minutes. Or until it becomes soft in the center.
2 stage-add green beans, chayote, and potato. And cook for 7 minutes
3 stage-add easy to cook vegetables like, green banana, carrot, and green peas.
Add salt and cook for 5 minutes.
For seasoning
Now stir in the ground coconut paste and cook for 3 minutes.
Then add yogurt, curry leaves, and coconut oil. Combine well.
Remove from the heat and serve hot with rice.
Video
Notes
If the gravy is thinner then dilute cornflour in water. Add and allow it to boil for 3-4 min until it gets thickens.
Add more stilted green chilies for more hot version.
Nutrition
Calories:
371
kcal
|
Carbohydrates:
49
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
16
g
|
Cholesterol:
8
mg
|
Sodium:
1445
mg
|
Potassium:
977
mg
|
Fiber:
16
g
|
Sugar:
16
g
|
Vitamin A:
212
IU
|
Vitamin C:
122
mg
|
Calcium:
178
mg
|
Iron:
3
mg