Avial, South Indian Curry
by Tarla Dalal

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 .

This recipe has been viewed 73468 times

5/5 stars 100% LIKED IT
4 REVIEWS ALL GOOD

Avial, South Indian Curry recipe - How to make Avial, South Indian Curry

1/2 cup drumsticks , cut into 1" pieces
1/2 cup french beans , cut into 1" pieces
1/2 cup red pumpkin (bhopla/ kaddu) strips
1/2 cup carrot juliennes
1/2 cup round brinjal cubes
salt to taste
1 tbsp finely chopped curry leaves (kadi patta)
1/4 cup whisked fresh curds (dahi)
1 tsp coconut oil

For The Paste
2 tbsp grated fresh coconut
1/2 tsp cumin seeds (jeera)
1/2 tsp chopped green chillies
a pinch of turmeric powder (haldi)

Method
For the paste

Combine all the ingredients and 2 tbsp of water in a mixer and blend till smooth. Keep aside.

How to proceed

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