Ingredients
Scale
For Coconut Paste
- 1/3 Cup Fresh Shredded Coconut
- 2 Green Chillies
- 1/2 Teaspoon Cumin Seeds
For Steaming Veggies
- 3 Cups Mixed Veggies
- (I used carrots, beans, potatoes, raw mango, drum stick, raw banana, cucumber and potatoes)
- 1/2 Teaspoon turmeric
- 1 Teaspoon salt
For Tempering
- 1 Teaspoon Coconut Oil
- 1/2 Teaspoon Mustard Seeds
- 2 Green Chillies, Slit
- 2 Sprigs Curry Leaves
Instructions
- Grind the coconut, green chillies and cumin with half a cup of water to a smooth paste. Set aside.
- Take a bowl add in the veggies. Add in the salt and turmeric. Mix well to coat the veggies evenly.
- Add half a cup of water to the pressure cooker. Place the bowl of veggies inside the cooker. Cook for 3 whistles on medium flame. Remove from heat and wait for the pressure to release naturally. The veggies cooked for 3 whistles are firm. If you want a soft veggie, then cook for 4 whistles.
- Take a pan and add in coconut oil. When the oil is hot, add in the mustard seeds, curry leaves and green chillies. Let the mustard seeds splutter. Add in the steamed veggies and saute for a minute so the oil coats evenly.
- Add in the coconut paste and toss well to coat. Cook for a minute. Remove from heat and serve hot with rice. I love to serve avial with kerala matta rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: South Indian