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Kerala Avial: Featured on Saffron Valley South Indian Food Festival

 

Kerala Avial- Mixed Vegetable Curry

Kerala Avial- Mixed Vegetable Curry

Ingredients:
Squash -1
Carrot -1
Beans -6-7
Potato -1
Raw plantain -1
yam -1
Yogurt- 1 cup
Coconut Milk- 1 cup

Blend to a paste:
Grated coconut – 1 cup
Cumin seeds /Jeera – 1 tsp
Green chilli -3
Curry leaves- 10
Shallots- 6
For seasoning
Mustard seeds- 1 tsp
Cumin- 1 tsp
Ginger- 1 tsp
Turmeric- 1 tsp
Coconut oil – 4 tbsp
Curry leaves – 15
Asafotedia- 1 tsp
Salt- 1 1/2tsp

Prep:

Peel the skin and cut all the vegetables into 2 inch long pieces.

Using warm water grind/blend all the ingredients under ‘blend to a paste’ till it forms a smooth paste.

Method:

Parboil the vegetable pieces with ½ tsp turmeric, ½ tsp salt and 1 cup water until half done. Do not overcook the vegetables.

In a saucepan heat 3 tbsp of coconut oil. Add ½ tsp jeera, ½ tsp mustard seeds, ½ tsp turmeric, ½ tsp asafotedia, 1 tsp ginger and 10 curry leaves. Let the mustard seeds splutter and roast.

Next add the vegetables and sauté for five minutes. Add ground paste and cook for a few more minutes.

Add coconut milk and 1 cup water. Add yogurt. Check for salt.

Lastly, season the dish by heating a small pan, add remaining coconut oil, ½ tsp mustard seeds, ½ tsp cumin seeds, ½ asafotedia, 5 curry leaves. Let the spices splutter and pour at once into the curry and turn off the heat.

Serve with steamed rice and papadum.

Prep the Vegetables and boil them in water

Prep the Vegetables and boil them in water

Blend to a Paste

Blend to a Paste

Cook the Vegetables and blended spices

Cook the Vegetables and blended spices

Add yogurt, coconut milk and cook for 5 minutes

Add yogurt, coconut milk and cook for 5 minutes

Kerala Avial- Mixed Vegetable Curry

Kerala Avial- Mixed Vegetable Curry

 

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