Recipe: Perfect AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style

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Now that you have complete examining the above article, let's leap to the avial -mixed vegetables in curried coconut sauce (side dish)-south indian style recipe. You can have avial -mixed vegetables in curried coconut sauce (side dish)-south indian style using 28 ingredients and 4 steps. Here are the steps on a way to prepare dinner it.

The ingredients needed to make AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:

1. Use 1 tbsp of vegetable oil (preferably coconut oil).
2. Provide 1 tsp of mustard seeds.
3. Take 1 tsp of Fennel seeds.
4. Get 1 tsp of asafetida.
5. Get 1/4 cup of curry leaves.
6. Prepare 1 cup of chopped red onions.
7. Get 1 tbsp of crushed garlic.
8. You need 1 of medium sized potato, diced.
9. Take 1 cup of frozen pea carrot mix.
10. Prepare 1 cup of frozen lima beans.
11. Take 1/2 cup of frozen Elephant Foot Yam (Senai kizhangu in Tamil).
12. Provide 2 of Tarrow root (Sepankizhangu in Tamil), steam cooked and diced.
13. You need 1 of medium sized sweet potato, steam cooked and diced.
14. You need 1 tbs of curry powder.
15. Provide 1/2 tsp of turmeric powder.
16. You need of Coconut paste:.
17. Take 1/2 c of fresh coconut pieces.
18. Get 1 tbsp of channa dhal.
19. You need 1 tbsp of urud dhal.
20. Provide 1 tbsp of coriander seeds.
21. Prepare 1/4 c of cashews.
22. Take 1 inch of ginger.
23. You need 1-2 of green chilies.
24. You need 1 tsp of freshly grated nutmeg.
25. Get 2 cup of yogurt.
26. Get to taste of Salt.
27. You need 1 cup of chopped cilantro.
28. Take 1 cup of roasted cashew nuts.

Steps to make AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style:

1. Heat Oil in a heavy saucepan over medium heat, about a minute. Pop mustard and fennel seeds in the hot oil, about a minute. Add asafetida, chilies, and curry leaves; sauté onion until onion gets soft, about 3-4 minutes..
2. Add garlic and potato; continue cooking over medium heat with the saucepan covered, about 5 minutes. Stir in frozen vegetables, about five minutes. Add steam cooked vegetables. Add 4 cups water; continue cooking over medium heat with the sauce pan covered-about 5 minutes. Stir in curry and turmeric powder..
3. Coconut paste: Dry roast dhal, coriander, cashews and coconut over medium heat in a skillet-about 2- minutes. Blend them together with water to make a smooth paste. Add the paste to the cooked vegetables. Mix well.
4. Add coconut milk; bring it to boil over medium heat, about 6minutes. Add nutmeg. Turn the heat off. Cool to room temperature. Add yogurt. Salt to taste. Garnish with cilantro and cashews. Serve at room temperature. Serve this tasty nutritious dish with pongal.

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