Avial

🔥 Prep

• Cut the 400 g mixed vegetables (such as carrots, beans, drumsticks, raw plantain, and yam) into 2-inch long batons of even thickness.
• Measure 150 g grated coconut, 1 tsp cumin seeds, and 3 pcs green chillies for grinding the paste.
• Whisk 4 tbsp curd in a small bowl until smooth and lump-free; set aside.
• Measure 1.5 tsp salt, 0.5 tsp turmeric powder, and 150 ml water.
• Keep 2 tbsp coconut oil and 15 pcs curry leaves ready for the final tempering.

🔥 Cook

• 1. Place the cut vegetables in a heavy-bottomed pan or kadai, add 150 ml water, 1.5 tsp salt, and 0.5 tsp turmeric powder.
• 2. Cover and cook over medium heat for 10-12 minutes until the vegetables are tender but still hold their shape (not mushy).
• 3. While vegetables cook, grind 150 g grated coconut, 1 tsp cumin seeds, and 3 pcs green chillies into a coarse paste using a blender or stone grinder; do not add water unless absolutely necessary (sprinkle max 1 tbsp).
• 4. Once vegetables are cooked, reduce heat to low and add the ground coconut paste. Mix thoroughly to coat all pieces.
• 5. Cook for 3-4 minutes on low heat, stirring gently, until the raw coconut aroma disappears and the mixture thickens considerably.
• 6. Turn off the heat completely. Allow the mixture to cool for 2 minutes (this prevents the curd from splitting).
• 7. Stir in the whisked 4 tbsp curd gently but thoroughly until the avial achieves a uniform, creamy white coating.
• 8. Heat 2 tbsp coconut oil in a small tadka pan over medium heat.
• 9. Add 15 pcs curry leaves and fry for 10 seconds until they turn crisp and release their fragrance.
• 10. Pour the hot tempering (oil and leaves) immediately over the prepared avial and mix gently one final time.

🔥 Serve

• Serve warm as a quintessential side dish in a traditional Kerala Sadya (feast) alongside steamed matta rice, sambar, and rasam.
• Drizzle a few extra drops of raw coconut oil on top just before serving for enhanced aroma.
• Pairs perfectly with papadam and a pickle (like mango or lime) for a complete meal.