Kerala x USA
Avial buddha bowl
Sadya's star vegetable dish over brown rice with sprouts and pappadam crunch. Onam in a bowl.
55 minTime
11 gProtein each
mildSpice
Bhima's mixed vegetables3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original493kcalsame
11 gproteinsame
10 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse the brown rice and pressure cook with 500 ml water for 3 whistles. Let the pressure release naturally.
- 2Cut the vegetables into 5 cm batons. Cook with turmeric, salt and 100 ml water, covered, 10 to 12 minutes.
- 3Grind the coconut, chillies, cumin and shallots coarsely with a splash of water.
- 4Add the paste to the vegetables and cook 3 minutes. Off the heat stir in the curd, 1 tbsp coconut oil and curry leaves. Cover 5 minutes.
- 5Toss the sprouts with cucumber, lemon and salt. Roast the pappadams over a flame or in a microwave and crush roughly.
- 6Divide the rice into bowls. Add avial, sprout salad and pappadam shards, and drizzle the remaining coconut oil.
Serve it like this
Arrange rice, avial and salad in three sections of a wide bowl, stand pappadam shards upright and finish with fresh curry leaves.
