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Carrot Avial


Carrot – 3
Peas – 1/4 cup
Green chilli – 4
Coconut ( grated ) – 1/4 cup
Thick curd – 1/4 cup
Curry leaves – a few
Salt – as needed
Coconut oil – as needed


Grind coconut, green chilli to a paste. Peel skin of carrot and cut into long slices. Boil carrot, peas with salt and water in a pan. When carrot and peas are cooked, add coconut paste. When contents start boiling, switch off the stove. Add curry leaves, coconut oil and when cool, add curd and mix well.

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