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AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style
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 make avial -mixed vegetables in curried coconut sauce (side dish)-south indian style you only need 28 ingredients and 4 steps. Here is how you do it.

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