Name: Avial
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 500 g mixed vegetables (carrot, drumstick, raw banana, yam and long beans, cut into batons); 0.5 tsp turmeric powder; 2 whole green chilies; 1 tsp cumin seeds; 150 g grated coconut; 10 leaves curry leaves; 2 tbsp coconut oil; 1 tbsp raw mango (grated, or tamarind pulp, for tang); salt (to taste); 200 ml water

1

Boil the vegetables

Boil the vegetables with the turmeric, salt and water until just tender but still holding their shape.

Avial vegetables should stay firm — cook them until just done, not mushy.

15 min

2

Grind the coconut paste

Coarsely grind the coconut, cumin and green chilies with a little water into a chunky paste.

2 min

3

Add the coconut paste

Stir the coconut paste into the cooked vegetables and simmer gently to combine.

5 min

4

Add the tang

Stir in the raw mango or tamarind and most of the curry leaves and simmer briefly.

2 min

5

Finish

Take the pot off the heat and finish with a generous drizzle of raw coconut oil and the remaining curry leaves, then serve.

Avial

Ingredients

Method

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