Step-by-Step Guide to Prepare Any-night-of-the-week AVIAL -Mixed vegetables in curried Coconut sauce (Side Dish)-South Indian Style

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We hope you got benefit from reading it, now lets go back to avial -mixed vegetables in curried coconut sauce (side dish)-south indian style recipe. To make avial -mixed vegetables in curried coconut sauce (side dish)-south indian style you need 28 ingredients and 4 steps. Here is how you cook it.

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

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

Instructions 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; saut 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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