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Instant Pot Avial (Kerala Coconut Curried Vegetables)

Shivangi Rao
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Course Entrees, Instant-Pot, Vegetarian Dishes
Servings 0

Equipment

  • Instant Pot

Ingredients
  

  • 5-6 cups of vegetables summer squash, eggplant, carrots, green plantains, green beans cut into 2-inch strips
  • 2 tbsp coconut oil
  • 1.5 tsp mustard seeds
  • 1 tsp turmeric
  • 5 sprigs of curry leaves ~30-40 leaves
  • 1.5 tsp cumin seeds
  • 1 cup fresh coconut grated/ ground
  • 1 cup water for curry
  • 1 cup water for instant pot
  • 2-3 tsp salt to taste
  • 5 thai green chilies
  • 1 cup whole milk yogurt If Whole30 use coconut cream

Instructions
 

  • Chop all veggies evenly in 2-inch strips
  • Press Instant Pot to saute mode and fry mustard seeds in the coconut oil (they will make a popping noise). Add curry leaves once mustard seeds are done popping.
  • Dump all veggies in the instant pot. Add in one cup of water, turmeric, and salt. Mix gently.
  • Put Instant Pot on Pressure Cook on high for 5 minutes. Quick-release pressure when finished.
  • Meanwhile, take one cup of thawed fresh ground coconut (you can buy frozen fresh chunks of coconut from Trader Joe's and put it in a blender to grind it up once thawed). Blend ground coconut with 1 cup of water, 5 thai green chilies, and 1.5 tsp of cumin seeds. Blend until it forms a thick coarse sauce.
  • Add this sauce to the cooked veggies. Add in 1 cup of yogurt. Add more salt to taste if necessary. Mix everything slowly but well (don't break veggies while mixing!).
  • Serve hot with rice or cauli rice!
Tried this recipe?Mention @raodyrecipes if you like it!