Ingredients:

• Vegetables – Drumstick, carrot, banana, beans, ash gourd, yam, karamani, snake gourd
• Curd – 1 cup
• Slit green chilli – 2
• Curry leaves – few
• Coconut oil – 2 tbsp

To grind

• Coconut grated – 1 cup
• Cumin/Jeera – 2 tsp
• Green chilli – 4

Method:

1. Cut veg into big, slightly long pieces
2. Grind coconut, jeera and green chillies into smooth-to-coarse paste
3. Heat coconut oil in a pan, add slit chilli, jeera and curry leaves
4. Add drumstick, yam, carrot and saute for a bit. Then add beans, ash gourd, banana, karamani, snake gourd and toss and cook with little salt.
5. Add half cup water and cook covered
6. Now add required salt
7. Add ground coconut paste and mix well and cook for few minutes
8. Then add beaten curd and mix and cook for a minute.
9. Switch off the stove and season with a tsp of coconut oil.
10. Serve hot with adai or hot rice

Note:

• We can use any number of veggies for avial, but only from this set: Drumstick, yam, ash gourd, banana, karamani, carrot, beans, snake gourd, dosakaya(Mangalore cucumber). Some use yellow pumpkin, potato, raw mango and tindora(Ivy gourd) also. I go with the school prescribing the first list (minus dosakaya).
• Vegetables must cut into larger/longer/even size and shape.
• Only coconut oil is used for this recipe traditionally. At least for seasoning it is a must.
• Curd must be whisked into a smooth form before adding to aviyal, this ensures proper blending.
• Some people grind soaked rice along with other ingredients for better consistency or rice flour mixed in water is also added.