Paleo Avial
Dive into the wholesome, vibrant flavors of *Paleo Avial*, a health-conscious twist on the traditional South Indian classic. This nutrient-packed dish features a medley of fresh vegetables like carrots, green beans, drumsticks, and plantain, all beautifully simmered in creamy coconut milk and spiced with turmeric, green chilies, and cumin. Infused with the aromatic essence of curry leaves and rich coconut oil, this paleo-friendly recipe is dairy-free, gluten-free, and perfect for clean eating enthusiasts. Serve this light yet satisfying side dish alongside your favorite Paleo mains for a meal that is both nourishing and delicious. Ready in under an hour, Paleo Avial is your go-to when you crave comforting, wholesome flavors with a modern dietary twist.
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Recipe Information
Ingredients
- 2 medium, peeled and cut into thick matchsticks Carrot
- 150 grams, cut into 2-inch pieces Green beans
- 2 cut into 2-inch pieces Drumsticks (Moringa pods)
- 1 large, peeled and cut into thick matchsticks Plantain
- 1 small, cut into cubes Eggplant
- 2 tablespoons Coconut oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 cup Grated fresh coconut
- 3 small, slit Green chilies
- 1 teaspoon Cumin seeds
- 8 fresh Curry leaves
- 1 cup Coconut milk
Instructions
Prepare all the vegetables according to the specifications and set aside.
In a large pan, heat the coconut oil over medium heat.
Add the turmeric powder to the oil and stir quickly.
Add the prepared carrots, green beans, drumsticks, and plantain to the pan. Stir to coat the vegetables with oil and turmeric.
Add salt and pour enough water to cover the vegetables partially. Cover the pan with a lid and let the vegetables cook until tender, about 10-12 minutes.
Meanwhile, in a blender or using a mortar and pestle, grind the grated coconut, green chilies, and cumin seeds into a coarse paste. Add a little water if necessary.
Once the vegetables are cooked, add the eggplant to the pan, and cook for another 5 minutes.
Add the coconut paste to the pan, stirring gently to combine with the vegetables.
Pour the coconut milk over the vegetables. Stir gently and allow it to cook for about 3-4 minutes until everything is well combined and heated through.
Add the curry leaves and gently mix them into the avial.
Check for salt and adjust if necessary. Turn off the heat and allow the flavors to meld for a few minutes before serving.
Serve the Paleo Avial warm, as a side dish to any Paleo-friendly main course.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 669 mg | 29% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 20.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 764 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
