Recipe of Ultimate 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. To cook avial -mixed vegetables in curried coconut sauce (side dish)-south indian style you need 28 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:

  1. You need of vegetable oil (preferably coconut oil).
  2. Take of mustard seeds.
  3. Provide of Fennel seeds.
  4. Use of asafetida.
  5. Use of curry leaves.
  6. Provide of chopped red onions.
  7. Get of crushed garlic.
  8. Take of medium sized potato, diced.
  9. Take of frozen pea carrot mix.
  10. You need of frozen lima beans.
  11. Prepare of frozen Elephant Foot Yam (Senai kizhangu in Tamil).
  12. Use of Tarrow root (Sepankizhangu in Tamil), steam cooked and diced.
  13. Provide of medium sized sweet potato, steam cooked and diced.
  14. You need of curry powder.
  15. Get of turmeric powder.
  16. Prepare of Coconut paste:.
  17. You need of fresh coconut pieces.
  18. Prepare of channa dhal.
  19. Provide of urud dhal.
  20. You need of coriander seeds.
  21. Use of cashews.
  22. Provide of ginger.
  23. Get of green chilies.
  24. Get of freshly grated nutmeg.
  25. You need of yogurt.
  26. Get of Salt.
  27. Use of chopped cilantro.
  28. Use of roasted cashew nuts.

Instructions 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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