Avial Terrine
Ingredients
Instructions
- Combine the yogurt, cumin, green chile, flour , coconut and the coconut milk & blend thoroughly in a blender until there is no trace of the shredded coconut, serrano & cumin. (i.e blended thoroughly in). Add the salt as to your taste and transfer to a large mixing bowl
- Peel the potatoes and carrots and discard the peels. Using the peeler make ribbons out of the vegetables. Immerse the ribbons into the coconut cumin mix.
- Line a standard loaf tin with parchment paper. Using clean hands, line the tin with the potato ribbons alternating with the orange carrot ribbons. Continue layering till the rim of the tin.
- Cover with foil (perforated to allow steam to escape) and bake in a preheated 350 F oven for about an hour until a knife easily slips through the vegetables. (Place a plate underneath, the coconut mix tends to ooze out & drip). Remove from oven and allow to cool.
- Place an identical empty loaf tin over the dish & weigh down with heavy cans. (a brick covered with aluminum foil does the trick as well). Place in the refrigerator overnight, allowing the layered vegetables to compress down into a brick.
- When ready to serve, tip over onto a cutting board, remove the parchment paper and carefully slice into 1/2 in. thick slices. Pan fry the slices using coconut oil or any other oil of your choice (2 minutes / side) Serve as a side to Rice & plain dal.
Nutrition & Diet Analysis (per serving)
562
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).