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Friday, October 12, 2018

Avial ( South Indian Recipes)


3/4 cup refreshing coconut
1 teaspoon cumin
4 green chilies, chopped
1/4 cup of water

Second essential stuff

1/2 cup circulating caps, 25 mm (One Inch) pieces
1/2 cup ficus, 25 mm (One Inch) pieces
1/2 cup carrots, 25 mm (One Inch) pieces
1/2 cup sun, 25 mm (One Inch) pieces
1/2 cup red pumpkin piece
1 Raw banana, 25 mm (One Inch) pieces
1/2 cup fresh green peas
1/2 cup eggplant pieces
1/4 teaspoon turmeric
Salt, to the taste
1/2 cup fresh yogurt (optional)
2 tablespoon coconut oil or second refined oil
1 teaspoon cumin
7 to 8 link leaf

Method: Take 1/4 cup water in a vessel and cover the vessel by adding 1/4 cup water to the pods, and then cook it till half of the cuff is spoiled. After that, take the remaining vegetables and salt, if necessary, add a little water, mix it well, cover the lid, and cook on medium heat until it is boiled. (About 12 to 15 minutes). After that, add the paste and 1/2 cup water prepared in it, mix it well, cool it down to 12 to 15 minutes on low heat or until the mixture becomes semi-dry. After that, add yogurt, oil, cumin and cardamom and cook for 2 to 3 minutes on low heat. Hot hot peres.

This dish can be taken with South Indian Chitranna Rice, Cooked Rice, South Indian Steer Fry Rice, Tomato Rice and Curd-Rice.

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