Vegetarian
Avial
A traditional dish from Kerala: a mix of vegetables cut into sticks and gently cooked in a thick sauce of coconut and yogurt, flavored with coconut oil and curry leaves. It accompanies rice every day and at festive meals.
Ingredients
Ingredients
Pâte de coco
Spices & seasoning
Optional extras
On the side
Instructions
- Peel the vegetables and cut them into sticks about 4 cm long; slice the green banana into thick rounds.
- Coarsely blend the coconut, green chilies and cumin with a little water to make a rough paste.
- Cook the firmest vegetables in 200 ml of salted water with turmeric, covered, for 8 minutes, then add the other vegetables and continue for 7 minutes.
- Add the coconut paste and let it simmer for 3 minutes over low heat, stirring gently.
- Turn off the heat, stir in the well-beaten yogurt and coconut oil, then add the curry leaves.
- For the traditional finish, heat a spoonful of coconut oil with the mustard seeds until they crackle, and pour over the avial.
- Serve hot with rice.
Variations and tips
With what you can find here. Replace the green banana with a potato, and the fresh coconut with dried shredded coconut rehydrated in a little warm water.
Quick version. Use a mix of frozen vegetables and reduce the cooking time to 10 minutes.
More ideas
Aloo matar (potatoes and peas in curry)45 min · 4 serv. · budget-friendlyIdli8 h 20 · 4 serv. · budget-friendlySambar1 h · 4 serv. · budget-friendlyRasam30 min · 4 serv. · budget-friendlyBombay mix (chevda)30 min · 6 serv.Mattar paneer45 min · 4 serv. · budget-friendlyBhatura (bhatoora)40 min · 4 serv. · budget-friendlyCurd rice30 min · 4 serv. · budget-friendly
India
India
India
India
India
India
India
India
Original Ecomely recipe.