Avial | How to make Avial

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By Femina Shiraz
Created on 22nd May 2017
  • Avial, How to make Avial
  • Avial | How to make Avial (5 likes)

  • 0 reviews
    Rate It!
  • By Femina Shiraz
    Created on 22nd May 2017

About Avial

Avial is one of the most loved vegetarian dish at home. It is flavorful and easy to prepare. The coconut mix made of spices and curd gives this dish a very beautiful aroma and taste.

Avial is delicious and authentic dish. Avial by Femina Shiraz is a great option when you want something interesting to eat at home. Restaurant style Avial is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Avial is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Avial. Avial is an amazing dish which is perfectly appropriate for any occasion. Avial is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Avial at your home.

  • Prep Time15mins
  • Cook Time30mins
  • Serves4People
Avial

Ingredients to make Avial

  • Carrots 2
  • Potatoes 2
  • Drumstick 2
  • Beans 5-6
  • Onion 1/2
  • Shallots 5
  • Grated coconut 1 cup
  • Curd 3/4 cup
  • Turmeric powder 1/2 tsp
  • Cumin seeds 1 tsp
  • Red chili powder 1/4 tsp
  • Green chili 1
  • Coconut oil 4 tbsp
  • Curry leaves 2 sprigs
  • Water 2 cups
  • Salt as required

How to make Avial

  1. Wash, clean and cut all the vegetables into 1 inch piece.
  2. Heat 2 tbsp coconut oil in a pan.
  3. Add all the chopped vegetables and saute for 2 minutes.
  4. Next add enough water to cook the vegetables and cook covered for 15-20 minutes.
  5. Meanwhile, make a coarse paste of coconut, curd, 1/4 tsp turmeric powder, cumin seeds and shallots.
  6. Once the vegetables are cooked, add the coconut paste and mix well.
  7. Add salt as required.
  8. Allow to cook for 2-3 minutes more.
  9. Then switch the flame off.
  10. Add 2 tbsp coconut oil and fresh curry leaves and close the lid.
  11. Serve hot with steamed rice.

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