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Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen area more green.

Changing light bulbs is as good a spot to start as any. This will probably go beyond the kitchen, nonetheless that is okay. The normal light bulbs are the incandescent type, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the pluses is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will certainly end up at a landfill site. Together with different light bulbs, you have to learn to leave the lights off if they are not needed. The family spends a lot of time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in some other rooms, not simply the kitchen. Try keeping the lights off if you don’t absolutely need them, and notice just how much electricity you can save.

The kitchen on its own offers you many small means by which energy and money can be saved. Eco-friendly living is not really that tough. It’s related to being practical, usually.

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

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

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