Avial curryIngredients:

  • 40 gram coriander leaves
  • 1 1/2 cups yogurt
  • 1 1/2 cups grated coconut
  • 1 or 2 green chilies
  • 1/2 cup water
  • 2 medium potatoes, skinned and cut into 3/4 inch cubes
  • 2 plantains, peeled and cut into 3/4 inch cubes
  • 4 cups water
  • 1 tsp turmeric powder
  • 5 cups assorted vegetables, cut or cubed (French beans, carrots, drumsticks, eggplants, etc)
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 1/2 tsp salt (or to taste)
  • 2 tbsp coconut oil (or any other cooking oil)
  • 1 1/2 tsp mustard seeds
  • 2 dried chilies, cut into 1 inch pieces
  • 2 sprigs curry leaves


  1. In a large pan, bring the 4 cups of water to boil and to that add turmeric, potatoes and plantain and let it cook for 2-3 minutes
  2. Add the other assorted vegetables, salt, cumin and coriander powder to the boiling water cook them on medium heat for 12-15 minutes till all the vegetables are tender and soft
  3. While the vegetables are cooking, in a blender blend coriander leaves, coconut and chili with 1/2 cup water. Once smooth, add the yogurt and blend for another 1/2 minute till it mixes well with the other ingredients
  4. To the cooked vegetables, add the blended ingredients and bring the mix to boil (don’t cook for more than couple of minutes)
  5. In a separate pan, heat oil. To the heated oil, add mustard seeds and dried chilies. As the mustard seeds pop, add curry leaves and saute for 20-30 seconds. Transfer this oil mix to the boiling curry. Boil for another minute
  6. Serve hot with pongal (South Indian rice dish made of rice and moong daal (dehusked split green beans)

Inspiration source:

South India Cookbook by Devagi Sanmugam, Page 122

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