Vegetables and yoghurt curry(Avial)

This is a simple yet tasty vegetable curry made with yoghurt so is on the milder end of the scale. It goes well with rice as the main curry or as a side.

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Preparation Time : 10 mins

Cooking Time : 10-15 mins

Serves : 4-5

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Main Ingredient : Potatoes Vegetables
Recipe Type : Dinner Lunch

Ingredients :


  • Potato -100g or 1 small
  • Carrot - 50g or 1 samll
  • Egg plant - 3-4 or Aubergine - 1/3 of medium one
  • Green beans - 50g (optional)
  • Marrow (Dudhi) - 50g (optional)
  • Plantain - 1/2 (optional)
  • Drumstick - 1/2
  • Mango - 1-2 2" piece (optional)
  • Yoghurt (curd) - 3-4 tblsp
  • Cumin seeds ( jeera) - 2 tsp
  • Grated coconut - 1 tblsp heaped
  • Dried red chilli - 2-3 or Green chillies - 2 if preferred
  • Curry leaves - 1 sprig
  • Coconut oil - 5 tsp
  • Mustard seeds - 1/2 tsp
  • Salt - to taste
  • Water - as required

Method :
  1. Cut Drumstick into 2 inch long; Chop other vegetables into small cubes.
  2. Roast cumin seeds, chilli and grated coconut and grind them into a smooth paste.
  3. Cook the vegetables in a pan of water and salt.*
  4. Once the vegetables are cooked, add the ground coconut paste and cook further for 2-3 minutes.
  5. Add beaten youghurt and stir well.
  6. Switch off the heat.
  7. Heat a frying pan and add oil.
  8. Season with curry leaves and mustard seeds.
  9. Add this seasoning to the cooked vegetables.

* As cooking time varies for each vegetable, boil potatoes and carrot first in the water. After 7-8 minutes of cooking, add rest of the vegetables. Add Mango in the end just 2-3 mins before switching off.

Notes : Use green chilli instead of dry red chilli if you like the taste of green chilli. If coconut oil is not available, use any cooking oil instead.


If you use different ingredients than the ones used in this recipe or use alternate method, please click Here to post your variation.


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