Preparation
In a large deep skillet, add the vegetables, and cover with a thin layer (about 1 centimeter) of water. Stir in 2 tsp. salt and the turmeric. Bring to a boil over high heat, then reduce the heat to medium. Cook, uncovered, until you can pierce the vegetables with a fork but they are still slightly firm, 5 to 7 minutes.
Meanwhile, in a food processor, blender, or mortar and pestle, blend the coconut, chilies, and cumin seeds until coarsely ground. Once the vegetables are done cooking, reduce the heat to low, and add the coconut mixture, yogurt, and 1 cup water. Cover and cook until the vegetables are soft and fully cooked, and the coconut mixture, yogurt, and water have come together into a sauce, 12 to 15 minutes. Season to taste with salt.
In a small saucepan, melt the coconut oil over medium heat. Add the mustard seeds, and as soon as they start to pop around in the oil, 1 to 2 minutes, remove from the heat, and add the curry leaves. They will start to pop and crack, but within seconds, they’ll settle down and crisp up. Pour the coconut oil mixture over the avial, and serve over rice.
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