Avial, South Indian Curry
by Tarla Dalal
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Added to 55 cookbooks
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This mouth-watering South Indian curry is nothing short of a delicacy with its unusual combination of veggies, flavoured aesthetically with a mildly-spiced coconut paste.
Do not chop the veggies too finely when making Avial, because the veggies should retain their shape and vibrant colour after cooking. This makes the Avial look very appetizing!
Pleasing to the palate, with the mellow flavour of coconut and fresh curds, Avial can be enjoyed with Jowar Pyaz ki Roti instead of the plain wheat flour rotis .
- Combine all the ingredients and 2 tbsp of water in a mixer and blend till smooth. Keep aside.
- Combine the drumsticks and ¾ cup of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add all the remaining vegetables, salt and ½ cup of water and mix gently. Cover it with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
- Add the prepared paste, curry leaves and ¼ cup of water, mix gently and cook on a medium flame for 1 minute.
- Add the curds and coconut oil and mix gently.
- Serve hot.
Nutrient values (Abbrv) per serving
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