Difference between revisions of "Avial"
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* 1 tsp [[coconut oil]] | * 1 tsp [[coconut oil]] | ||
| − | == | + | == Procedures == |
* In a large saucepan combine the [[Peas]], [[carrot]]s, [[Squash]], [[plantain]] , [[bell pepper]]s, beans, [[turmeric]] and [[curry leaf|curry leaves]]. | * In a large saucepan combine the [[Peas]], [[carrot]]s, [[Squash]], [[plantain]] , [[bell pepper]]s, beans, [[turmeric]] and [[curry leaf|curry leaves]]. | ||
* Add a cup of [[water]] and bring to a boil. Reduce heat and simmer partially covered until vegetables are tender and have absorbed all the liquid (10 minutes). | * Add a cup of [[water]] and bring to a boil. Reduce heat and simmer partially covered until vegetables are tender and have absorbed all the liquid (10 minutes). | ||
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* Cover and simmer over very low heat until the mixture is warmed through. Serve hot. | * Cover and simmer over very low heat until the mixture is warmed through. Serve hot. | ||
| − | < | + | ==References== |
| + | <references/> | ||
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
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[[Category:Coconut oil Recipes]] | [[Category:Coconut oil Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Curry leaf Recipes]] | [[Category:Curry leaf Recipes]] | ||
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[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
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[[Category:Green bean Recipes]] | [[Category:Green bean Recipes]] | ||
| − | + | [[Category:Indian cuisine]] | |
| − | [[Category:Indian | ||
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[[Category:Plantain Recipes]] | [[Category:Plantain Recipes]] | ||
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| − | + | ==References== | |
| − | < | + | <references/> |
| − | [[Category:South Indian | + | [[Category:South Indian cuisine]] |
Latest revision as of 13:02, 15 July 2012
Description
Madras Style Vegetables
Ingredients
- 1/2 cup green peas, thawed
- 2 carrots, peeled and cut into 1/4 inch rounds
- 1 medium yellow squash, cut into 1/4 inch rounds
- 1 green plantain, peeled and cut into 1/4 inch strips
- 1 small red bell pepper, cut into 1/4 inch strips
- 1 cup green beans, french cut
- 10 fresh curry leaves
- 1 tsp. turmeric powder
- 1/2 cup ground coconut
- 6 green chilies, seeded and minced
- 1 tsp. cumin seeds
- 1/2 cup plain yogurt
- salt to taste
- 1 tsp coconut oil
Procedures
- In a large saucepan combine the Peas, carrots, Squash, plantain , bell peppers, beans, turmeric and curry leaves.
- Add a cup of water and bring to a boil. Reduce heat and simmer partially covered until vegetables are tender and have absorbed all the liquid (10 minutes).
- Do not let the vegetables get too mushy. The slight crunch of the vegetables adds to the flavor of the dish.
- In a bowl whisk the yogurt and set aside.
- In a blender mix the coconut, chilies and cumin seeds into a paste using very little water.
- Add this to the yogurt and mix the salt into this seasoned yogurt.
- Add to the cooked vegetables in the pan. Sprinkle the coconut oil and mix well taking care not to break the vegetables.
- Cover and simmer over very low heat until the mixture is warmed through. Serve hot.
