Avial
Vegetable in Coconut and Curd - Kerala Style
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  Serves : 12

  Time : 17 minutes

   in Hawkins Ceramic- Coated Contura 5L (Green Apple)

 
Ingredients
2 ½ cups coconut (grated)
12 green chillies
2 tsp cumin seeds
2 cups water
1 ½ cups sour curd (beaten)
400 g yam (peeled and cut into 4 cm long and ½ cm thick slices)
400 g ash gourd (peeled, de-seeded and cut into 4 cm long and 1 ½ cm thick slices)
3 medium (350 g) raw bananas (peeled and cut into 4 cm long and 1 cm thick slices)
3 drumsticks (peeled and cut into 8 cm long pieces)
¼ kg red pumpkin (peeled and cut into 4 cm long and 1 cm thick slices)
100 g broad beans (cut into 2 ½ cm long pieces)
5 tsp salt
¾ tsp turmeric powder
2 sprigs curry leaves
3 tbsp coconut oil

Recipe
1. Grind coconut, chillies and cumin seeds into a paste, adding a little water (1 cup) from time to time. Add curd. Mix.
2. Put remaining water (1 cup) and all other ingredients except coconut paste, curry leaves and oil in cooker. Stir.
3. Close cooker. Bring to full pressure on high heat. Remove cooker immediately from heat. Lift vent weight lightly to release pressure. Open cooker.
4. Add coconut paste. Mix gently.
5. Place cooker on high heat and bring to boil. Reduce heat and simmer for about 2 minutes.
6. Add curry leaves and oil. Serve hot.



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28 Dec 2022
Vishal patel
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