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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 make avial -mixed vegetables in curried coconut sauce (side dish)-south indian style you only need 28 ingredients and 4 steps. Here is how you cook it.

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

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