Kerala avial recipe with coconut for six
Recipe shopping list — copy the items into Valedo.
This Kerala avial serves six as a vegetable side for a South Indian meal. It is a thick coconut and yogurt dish, not a soupy curry.
Ingredients
Carrots
cut into batons
2
Green beans
cut into pieces
8 ounces
Zucchini
cut into batons
2
Japanese eggplant
cut into batons
2
Yukon Gold potatoes
cut into batons
2
Green plantain
peeled and cut into batons
1
Fresh coconut
grated
2 cups
Cumin seeds
1 teaspoon
Fresh green chiles
3
Plain whole-milk yogurt
1 1/2 cups
Curry leaves
12 leaves
Coconut oil
2 tablespoons
Ground turmeric
1/2 teaspoon
Kosher salt
1 1/2 teaspoons
Water
1 cup
How to make it
- Place carrots, beans, zucchini, eggplant, potatoes, plantain, turmeric, salt, and water in a wide pot. 2. Cover and cook until vegetables are tender but still hold their shape. 3. Blend coconut, cumin, green chiles, and 1/4 cup water into a coarse paste. 4. Fold the coconut paste into the vegetables and cook for 3 minutes. 5. Lower the heat and stir in yogurt without boiling. 6. Top with curry leaves and coconut oil before serving.
FAQ
Who is "Kerala avial recipe with coconut for six" for?
This Kerala avial serves six as a vegetable side for a South Indian meal. It is a thick coconut and yogurt dish, not a soupy curry.
What do I need to buy for "Kerala avial recipe with coconut for six"?
This list has 15 items, including Carrots, Green beans, Zucchini, and Japanese eggplant. Cross off what you already own, then buy the rest.
Do I need every item on "Kerala avial recipe with coconut for six"?
No. Use it as a starting checklist for Kerala avial recipe with coconut for six. Cross off what you already have—often that includes Carrots—and add anything your situation still needs.
Does "Kerala avial recipe with coconut for six" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Place carrots, beans, zucchini, eggplant, potatoes, plantain, turmeric, salt, and water in a wide pot. 2. Cover and cook until vegetables are tender but still hold their shape. 3. Blend coconut, cumin, green chiles, and 1/4 cup water into a coarse…
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