Authentic Tamil Nadu Kancheepuram Avial with Warm Steamed Ponni Rice
A delightful and aromatic South Indian vegetable stew simmered in fresh coconut paste and yogurt, finished with a generous drizzle of raw coconut oil and fragrant curry leaves.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Boil the mixed vegetables with turmeric powder and salt in a covered pot with minimal water until just tender yet firm.
2
Grind the fresh coconut, green chilies, and cumin seeds into a smooth paste without adding too much water.
3
Add the ground coconut paste to the cooked vegetables and gently mix, simmering on low heat for 5 minutes.
4
Turn off the heat and whisk in the sour curd gently to avoid curdling.
5
Drizzle raw coconut oil over the top and garnish with fresh curry leaves before serving hot with steamed Ponni rice.
Ingredients
2 cups mixed vegetables (raw banana, carrot, drumstick, yam, and beans), cut into long strips
1 cup fresh grated coconut
3-4 green chilies
1 tsp cumin seeds
1/2 cup sour curd (yogurt)
1/2 tsp turmeric powder
2 tbsp raw coconut oil
1 sprig fresh curry leaves
Salt to taste
Warm steamed Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.