Photograph of the finished Avial

India · Rau củ nấu dừa Kerala

Avial

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green bananas Green bananas 2
  • Photograph of Winter melon Winter melon 11.3 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Long beans Long beans 7.1 oz
  • Photograph of Shredded coconut Shredded coconut 5.6 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 5.6 oz
  • Photograph of Curry leaves Curry leaves 20 leaves
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Coconut oil Coconut oil 2 ⅔ tbsp
  • Photograph of Chilli Chilli 4
  • Photograph of Turmeric powder Turmeric powder 0.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the green bananas, zucchini, carrots, and green beans into finger-sized strips.
  2. 2 Cook the vegetables with turmeric powder, salt, and a little water for 12 minutes, until they are tender but not mushy.
  3. 3 Grind the grated coconut with cumin seeds and green chilies into a coarse paste.
  4. 4 Add the coconut mixture to the pot of vegetables, stir gently, and cook for another 5 minutes.
  5. 5 Turn off the heat, let it cool slightly, then mix in the beaten yogurt to prevent separation.
  6. 6 Drizzle with fresh coconut oil and curry leaves, cover and let stand for 5 minutes to release the aroma.

With an appliance

  • Oven 48 min

    Replace step 2: Arrange the vegetables in a single layer in a covered pot and place it on the middle rack of the oven at 170 degrees for 15 minutes; about 3 minutes longer than on the stovetop, but the vegetables will be evenly tender, less prone to breaking from stirring, and you won't have to constantly monitor the cooking process. The yogurt can still be mixed in once it has cooled slightly.

Start cooking