Keralan Indian · India

Turmeric and Coconut Keralan Avial Curry

Name: Turmeric and Coconut Keralan Avial Curry
Total time: 32 min
Yield: 4 servings
Cuisine: Keralan Indian
Ingredients: 1/2 cup green beans; 1/2 cup carrots; 1/2 cup peas; 1/2 cup potatoes; 1/2 cup coconut milk; 1/4 cup tamarind paste; 1 onion, chopped; 1 green chili, slit; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp curry leaves; 1/2 tsp ghee; Salt to taste; 1/2 tsp turmeric; 1 tbsp toasted coconut flakes

Enhances creaminess with warm turmeric and toasted coconut

32 minutes4 servings

Method

Mix turmeric and coconut flakes into the curry before serving.
In a pot, sauté onions, green chili, cumin seeds, mustard seeds, and curry leaves.
Add tamarind paste, water, and bring to a boil.
Add mixed vegetables, coconut milk, and cook for 15 minutes.
Season with salt and serve with rice.

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