Ingredients:
The Veggies:
- 1 cup chopped pumpkin/kaddu
- 1 cup chopped yam/suran
- 1 cup chopped colocasia/arbi
- 1 cup chopped raw plantain
- ½ cup chopped ash gourd/petha
- ½ cup chopped tendli/gherkins
- ½ cup chopped snake beans/chawli
- ½ cup chopped cluster beans/gavar
- 2 stalks of curry leaves/kadi patta
The Coconut Masala:
- 1 and ½ cup grated coconut
- 2 green chilies/hari mirch
- 1 tsp cumin/jeera
Tempering Ingredients:
- 2-3 tbsp coconut oil
- 1 tsp mustard seeds/rai
- 2-3 dry red chilies or kashmiri red chilies
Other Ingredients:
- 1 cup beaten curd/yogurt
- 1 tsp turmeric powder/haldi
- 3 cups water
- salt
Method:
Preparing the veggies:
- Chop all the veggies. Cook the veggies and curry leaves in water in a covered pan. Also add salt to the water.
Preparing the ground coconut masala:
- Grind the coconut, green chilies and cumin with little water to a coarse paste.
Continuing with the veggies:
- When the veggies are half cooked, add turmeric powder and mix the mixture well.
- After a minute, add the ground coconut paste.
- Mix well.
- Simmer the veggies till they are fully cooked.
- Once they are fully cooked, add the beaten curd.
- Stir and simmer for a minute. Close the fire.
Preparing the Tempering:
- In another pan, heat coconut oil.
- Add the mustard seeds and broken red chilies
- Let them and sizzle. When the crackling sound is over, pour the tempering into the avial.
- Cover with a lid for 5 minutes and then stir.
- Serve the avial with rice and sambar.
