Shifa Score

311

Avial

Coconut-infused vegetable stew, aromatic spices.

140

Calories

(kcal)

40

Glycemic

Index

11

Protein

(gms)

7

Fiber

(gms)

Classification

ENTREE

(620)

VEG

(649)

INDIAN

(201)

Description

Avial is a classic South Indian dish renowned for its medley of colorful vegetables enveloped in a creamy coconut sauce, gently spiced with green chilies and aromatic curry leaves. Its unique blend of textures and flavors showcases the culinary artistry of Southern India, offering a comforting and wholesome experience.

Recipe

Ingredients:

Vegetables (mixed)

500

Grams

Yogurt

200

Grams

Grated coconut

1

Cup

Green chilies

3

Cumin seeds

1

Teaspoon

Turmeric powder

1

Teaspoon

Curry leaves

10

Coconut oil

2

Tablespoons

Salt

0

To taste

Water

0

As needed

Preparation steps:

1. Begin by peeling and chopping 200g each of carrots, potatoes, and beans into equal sizes.

2. In a large pan, add 2 cups of water and bring to a gentle boil.

3. Add the chopped vegetables and simmer until they are tender yet firm.

4. Meanwhile, grind 1 cup grated coconut, 2 green chilies, and 1 teaspoon cumin seeds into a smooth paste using a blender.

5. Once the vegetables are cooked, add the coconut paste and gently mix.

6. Stir in 1 cup of yogurt and cook on low heat for 5 minutes, ensuring the mixture does not boil.

7. Season with salt to taste.

8. In a small pan, heat 1 tablespoon coconut oil, add a sprig of curry leaves, and until fragrant.

9. Pour the tempered oil and curry leaves over the avial, mixing gently.

10. Serve warm with steamed rice or flatbreads.

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Shifa Score

311

Avial

140

(kcal)

40

Index

11

(gms)

7

(gms)

Classification

ENTREE

VEG

INDIAN

Description

Recipe

Ingredients:

Preparation steps:

1. Begin by peeling and chopping 200g each of carrots, potatoes, and beans into equal sizes.

2. In a large pan, add 2 cups of water and bring to a gentle boil.

3. Add the chopped vegetables and simmer until they are tender yet firm.

4. Meanwhile, grind 1 cup grated coconut, 2 green chilies, and 1 teaspoon cumin seeds into a smooth paste using a blender.

5. Once the vegetables are cooked, add the coconut paste and gently mix.

6. Stir in 1 cup of yogurt and cook on low heat for 5 minutes, ensuring the mixture does not boil.

7. Season with salt to taste.

8. In a small pan, heat 1 tablespoon coconut oil, add a sprig of curry leaves, and until fragrant.

9. Pour the tempered oil and curry leaves over the avial, mixing gently.

10. Serve warm with steamed rice or flatbreads.

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Comments: