This dish is chiefly prepared in Kerala and Tamilnadu , as a part of daily meal.

It’s an amalgamation of vegetables , in coconut , spices and curd.

This dish is a meal in it itself , consisting of various vegetables, which are tangy , sweetish, slightly spicy and totally delicious . It’s made with very little spices so it’s light on stomach and cool too as it’s curd based .

If you have fewer vegetables in stock in your refrigerator , a little of each vegetable, you can make this side dish to accompany the rice .

A little of each chopped vegetable would , trust me , turn to a huge pot of Avial , which ofcourse will be relished and polished off in no time

Let’s learn to make this easy , nourishing , tasty dish .

Ingredients

Chopped(med sized ) vegetables 4 cups

1 1/2 cup of grated coconut

Green chillies 6 chopped

Cumin seeds 1/2 teaspoon

Salt 2 teaspoon

Slightly sour curd 1 cup to 2 cups (beaten )

Coconut oi 1/4 cup

Curry leaves few

Method

Any vegetable is suitable for Avial , except ladies finger and colocasia .

Usually white pumpkin , yellow pumpkin , snakegourd , drumstick, beans , sabre beans , raw banana, carrot , potatoes , chow chow , Amaranth greens , yam , green mango ,.four or six of the assorted vegetables are used .

Pressure cook four cups of the assorted chopped vegetables in a cooker till soft , but not mushy .

Grind coconut , green chillies and cumin seeds to a smooth paste .

Add the paste to the curd, mix well , add salt and cooked vegetables .

Cook in low heat for 2 to 3 minutes till everything blends well .The curds should  just start bubbling .

( The curd mixture shouldn’t boil for a longer time , else it may split .)

Remove from fire .Garnish with curry leaves and swirl of coconut oil .

Aromatic Avial is ready to be eaten with rice .

Can be served with Adai too .

If the curd is slightly sour Avial will be tasty.

It can be made in fresh curd too, add some raw mango to add tanginess to the Avial.