Kerala avial or (mixed vegetables with coconut)
A yummy, healthy and easy mixed vegetables recipe made with coconut and curry leaves
Equipment
- Shallow cooking pot with lid
Ingredients
- ½ cup carrots cut in 1 inch (thickness & length) matchsticks
- ½ cup plantains (raw banana) cut in 1 inch (thickness & length) matchsticks
- ½ cup drum sticks (moringa) cut 1 inch in length
- ½ cup potatoes wedges 1 inch thick
- ½ cup French beans cut 1 inch in length
- ½ cup pumpkin cut 1 inch in length, roughly
- 1 cup grated coconut
- 3 tbsp yoghurt
- 3-4 green chilis or as per taste
- 6-7 curry leaves
- 1 tsp cumin seeds
- 1 tbsp coconut oil
- ½ tsp turmeric powder
- salt to taste
Instructions
- Cut and keep the vegetables ready
- Set 6-8 cups of water mixed with a tsp of salt and the turmeric to boil
- When it comes to a simmer, add the vegetables in. Cover and cook until the vegetables are cooked through, but don't let them turn mushy
- In the meantime, in a mixer jar, grind together the coconut, cumin, chilis and yoghurt with salt to taste, to a smooth paste
- Drain the vegetables, and transfer to the same pot with the coconut paste
- Mix in gently with ½ cup water and on a low medium flame cook for 5-6 minutes. Remove from flame*
- In a small, separate pan, heat the oil and add the curry leaves**
- Drizzle the flavoured oil over the cooked vegetables and mix gently without breaking the veggies
- Serve the Kerala avial or mixed vegetables with coconut, hot with some rice. Enjoy!
Notes
- *Adding water is optional
- **Instead of tempering the oil, you can directly add the oil and curry leaves in the avial. That is actually how it is traditionally done
- tbsp - tablespoon
- tsp - teaspoon