6 Green beans (French Beans) - cut into 1 inch pieces
1 Mango (Raw) - cut into 1 inch lengthwise
1/4 teaspoon Turmeric powder (Haldi)
1 cup Fresh coconut - grated
1 tablespoon Ginger - juliennes
6 Green Chillies
1/2 teaspoon Cumin seeds (Jeera)
1 cup Pearl onions (Sambar Onions)
2 sprig Curry leaves
1 tablespoon Coconut Oil
Salt - to taste
Instructions
1
To begin making Kerala Style Pacha Mango Avial preparation guide, in a mixer grinder, coarsely grind pure grated coconut, green chillies (reserve a few for later), cumin seeds and shallots with a little liquid.
2
Keep aside in a mixing bowl.Place a kadai on a medium toasty, stew the vegetables with just enough liquid so that the liquid should get dried up when the veggies are cooked al dente.
3
(about 70% cooked)toss in turmeric ground mix, give it a rapid toss together, and stew further.When the vegetables are cooked till firm (do not over stew), toss in the raw mango pieces and stew for another 7 moments.toss in the coconut mixture and seasoning to non-nectarous profile stirring carefully.stew for 2 moments till parched on a low toasty.
4
(If you prefer to make it little gravy type, toss in few teaspoons of yogurt and toss together well, turn off flame immediately)Finally toss in curry leaves and coconut margarine (optional) and switch off.offer Kerala Style Pacha Mango Avial preparation guide with Steamed Rice, Pachai Sundakkai Puli Kuzhambu preparation guide (Turkey Berry Tamarind Based gravy), Cabbage Thoran (Poriyal) preparation guide to make a complete lunch meal.
Recipe Information
Cuisine Kerala Recipes
Course Side Dish
Diet Vegetarian
Total Time 40 mins
Recipe Time chart
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
#keralarecipes#sidedish#vegetarian
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