2CupsMixed Vegetables – Drumstick, Raw Plantain, White Pumpkin, Carrot, French Beans, Potato (I have used Sweet Potato), all cut into 2 inch long strips (peel the required vegetables & cut)
2tbspYoghurtLightly sour, beaten (to be added at the end)
2CupsWaterFor the gravy (Adjust for desired consistency)
For the Paste:
1CupCoconutGrated
5Green ChilliesSlit
1tspCumin Seeds
For the Seasoning:
1tspCoconut Oil
1/2tspCumin Seeds
2Green ChilliesSlit
1Sprig Curry Leaves
Instructions
Peel the required vegetables & chop them all uniformly into 2 inch long strips. Add raw banana pieces to water to prevent browning.
To a blender, add in grated coconut, green chillies & cumin seeds. Add required water and grind to a paste.
To a wide pan/kadai, add in all the vegetables. Make sure to place the vegetables that take More time to cook at the bottom of the pan.
Add required salt and 2 cups water.
Cover and cook the veggies for 7 minutes or till they are cooked well.
Now, add prepared coconut masala paste and boil for 5 minutes.
Turn off the heat. Now, add yoghurt and a few curry leaves. Mix well.
Let’s prepare the tempering.
Heat coconut oil in a pan. Once hot, add in cumin seeds, 2 slit green chillies and curry leaves. Allow to splutter.
Pour the tempering to the Avial. Cover and rest for 15 minutes.
Mix well & serve with hot rice or Adai.
Recipe Video
Notes
Cut vegetables uniformly. At the same time, make sure not to dice the veggies very finely, they may turn mushy as you cook.
If using frozen coconut, microwave the frozen grated coconut for 30 secs. This way the coconut grinds better without having fat solids stuck in the mixer/food processor. Adjust the amount of green chilies to suit your spice levels.
Add curd only at the time of serving if living in hot climatic conditions.
For tempering gives the best flavour, so try not to skip it.