For a delicious Sunday lunch, serve avial warm or at room temoperature with plain steamed rice, tamarind rice, curd rice, or shamige (idiyappam, rice noodles, string hoppers). Take the cooked rice in a basin (bowl shaped container), add curd into the rice and stir it well. This vegetable curry also makes a good side dish for chapathi / chapati. After about 10 minutes add the milk also into this mix and stir it further. Add this to the rice mixture. Avial is traditionally served with plain rice, sambhar, and papad. When it cools down, add curd, enough salt and mix well. Curd rice will thicken as it cools down. Splutter mustard seeds and fry urad dal and cashews until golden. Add ginger, carrot, capsicum, green chilly. https://www.cookingandme.com/2014/06/17/iyengar-style-curd-rice-recipe Cook for about 2 minutes and switch off. 3) Heat 1.5 tbsp oil in a small pan. Heat oil in a frying pan and add the black gram dal, green chilli, curry leaves and red chilli pieces into the oil and stir it well.
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