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South Indian Avial Recipe
|Dahi||1 Cup (16 tbs), beaten (Nestle)|
|Raw banana||8 Cup (128 tbs), chopped|
|Coconut||3 Cup (48 tbs), grated|
|Garlic||10 Clove (50 gm)|
|Coconut oil||2 Tablespoon|
|Mustard seeds||1 Teaspoon|
Serving size: Complete recipe
Calories 3061 Calories from Fat 1084
% Daily Value*
Total Fat 128 g197.3%
Saturated Fat 104.3 g521.6%
Trans Fat 0 g
Cholesterol 29.4 mg
Sodium 604.6 mg25.2%
Total Carbohydrates 499 g166.2%
Dietary Fiber 75.5 g301.8%
Sugars 257.3 g
Protein 45 g90.9%
Vitamin A 90.1% Vitamin C 679%
Calcium 64.6% Iron 112.5%
*Based on a 2000 Calorie diet
1)In a steamer, cook all the vegetables along with tomatoes, curry leaves and salt. There should be a little crunchiness left in the vegetables.
2)In a mixer, grind together grated coconut, jeera, garlic and green chillies coarsely.
3)In a saucepan, add in the steamed vegetables.
4)Put in the ground paste and bring it to a boil.
5)Season with salt.
6)Remove from heat and let it cool a bit.
7)Stir in the beaten curd.
8)In a small karahi, heat coconut oil and splutter mustard seeds.
9)Immediately, add asafoetida and curry leaves and remove from heat.
10)Pour over the vegetables and stir.
11)Serve hot with steamed rice and other accompaniments.