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We hope you got benefit from reading it, now let’s go back to avial -mixed vegetables in curried coconut sauce (side dish)-south indian style recipe. You can have avial -mixed vegetables in curried coconut sauce (side dish)-south indian style using 28 ingredients and 4 steps. Here is how you achieve that.

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

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