Veggies Packed South Indian Goodness
Avial is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Traditionally, some of the vegetables used in the preparation of avial is carb heavy such as potato, yam, raw banana etc. Here were replaced all these vegetables with low carb vegetables keeping the taste of the avial intact. Serve this with a side with some cauli'rice' or eat it on its own. Either way, this is a satisfying and fulfilling meal idea.
Nutrition Information of Key Ingredients
*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
Serving Size - 1
Prep Time: 5 mins Cook Time: 5-7 mins
Zucchini - 50 gms
Bottle Gourd - 50 gms
Broccoli - 50 gms
Green Beans - 25 gms
Drumstick - 50 gms
Red Bell Pepper - 25 gms
Fresh Coconut - 2 tbsp
Green Chilli - 1
Cumin Seeds - 1 tsp
Coconut Oil - 1 tsp
Red Chilli - 2
Curry leaves - 5
Mustard Seeds - 1/2 tsp
Hing - 1/4 tsp
Method of Preparation
Chop all the vegetables about 1 inch in length.
Make a paste of coconut, green chill and cumin seeds.
Steam the veggies until they are al dente.
Add the paste to the steam veggies and mix well
For the tempering, in a wok add the coconut oil, mustard seeds, red chillies, hing and curry leaves. Wait till it stops sputtering.
Drizzle this over the veggie and paste mix.
Eat this while it is still hot.