Luscious South Indian Avial

Name: Luscious South Indian Avial
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup yam; 1 cup carrot; 1 cup green beans; 1 cup plantain; 1 cup grated coconut; 2 green chilies; 1 tablespoon cumin seeds; 2 tablespoons yogurt; 2 tablespoons coconut oil; 1 teaspoon mustard seeds; 10 curry leaves; 1 dried red chili; Salt; 1 tablespoon rice flour

A Classic Medley of Mixed Vegetables Cooked with Coconut and Spices

Avial is a traditional South Indian dish known for its rich blend of wholesome vegetables, creamy coconut paste, and aromatic spices. A staple in many South Indian households, this dish is celebrated for its vibrant flavors and healthy ingredients.

1 h 10 min
4
Easy

Ingredients

For the Vegetables

1 cup yam

peeled and cubed

1 cup carrot

cut into 2-inch pieces

1 cup green beans

cut into 2-inch pieces

1 cup plantain

peeled and sliced

For the Coconut Paste

1 cup grated coconut

2 green chilies

chopped

1 tablespoon cumin seeds

2 tablespoons yogurt

For the Tempering

2 tablespoons coconut oil

1 teaspoon mustard seeds

10 curry leaves

1 dried red chili

broken

For the Seasoning

Salt

to taste

1 tablespoon rice flour

dissolved in 1/4 cup water

Preparation

Preparing the Vegetables

Chop Vegetables

Peel and chop the yam, carrot, green beans, and plantain into uniform pieces.

Cook Vegetables

In a large pot, add the chopped vegetables with a little water and salt, and cook until just tender.

Do not overcook the vegetables; they should retain a slight crunch and vivid color.

Making the Coconut Paste

Blend Ingredients

In a blender, combine grated coconut, green chilies, cumin seeds, and yogurt.

Process to Paste

Blend until a coarse paste forms.

Chill the coconut in advance for an easy grind.

Cooking Process

Cook Vegetables

Simmer the vegetables in salted water until slightly tender.

Simmer for 20 minutes on medium heat.

Add Coconut Paste

Mix in the coconut paste with the vegetables until the coconut flavor is absorbed.

Cook for 10 minutes on low heat.

Temper Vegetables

Heat coconut oil, add mustard seeds, curry leaves, and dried red chili, and pour over the vegetables.

Plating & Serving