Mixed Vegetable Avial in Karnataka Style
Ingredients
- Vegetables- 2 cups
- Fresh grated coconut- 3/4 cup
- Turmeric powder- 1/4 tsp
- Salt- 1.5 tsp or to taste
- Green chillies- 2 nos.
- Cumin seeds- 3/4 tsp
- Yogurt- 1/8 cup
To temper
- Coconut oil- 3 tsp
- Mustard seeds- 1 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
- Broken red chillies- few
Instructions
Preparation
- Beans, carrot, potato, drumstick, raw banana, yam are the vegetables that are preferred for this curry. Take some or all of these veggies and chop them in to 2" long pieces.
Method
- I had potato, drumstick, carrot and beans which together measured 2 cups. Put the chopped veggies in a cooking pan with water, salt and turmeric powder. Let them cook in medium flame till soft but not mushy.
- Meanwhile take grated coconut, cumin and green chillies in a mixer and grind together to fine puree. For ease of grinding you can add little water too. Add this coconut puree to the veggies that are cooked.
- Adjust consistency and salt. This curry needs to be thick, so do not add much water. Bring this to boil and finally add yogurt. Mix and switch off. After adding yogurt, do not boil the avial.
- Next heat a tempering pan with oil,mustard seeds, lentils, curry leaves and red chillies. When the mustard sizzle pour it over gravy. Very delicious and comforting avial with veggie goodness is ready to serve.
Notes
- Do not use vegetables like lady's finger, pumpkin, cabbage or brinjal to prepare avial. Such veggies are not at all suitable.
- Do not overcook the veggies and gravy. The veggies with some crunch tastes better.
- It's not advised to boil the avial after adding yogurt. You can just warm it up.
- Use of coconut oil to temper enhances the flavor.