Avial ( Mixed Vegetables with Coconut)

Overview

There is no vegetarian feast in Kerala with out Avial. This dish originated from all left over vegetables after a feast. You can add any vegetables you like to this dish the only think to note  is chopping all the vegetables about the same size and cooking vegetables that take longer separately so that no one vegetable gets overcooked.

Ingredients

Green beans - A hand full cut into match stick size pieces

Carrots - A hand full cut into match stick size pieces

Long beans - A hand full cut into match stick size pieces

Flat beans - A hand full cut into match stick size pieces

Snake Gourd - One small one - cut into match stick size pieces

Ridge gourd - One small one - cut into match stick size pieces

Chayote squash - 1 medium size - Cut into thick slices

Ash Gourd - 1/4 pound - Cut into thick slices

Potatoes - One medium - cut into match stick size pieces

Plantain - one medium size - cut into thin slices length wise

Drum sticks - 1/2 pound.

Curd(yogurt plain) one cup

Freshly grated Coconuts - 1 1/2 cups

Cumin - 1 teaspoon

Curry leaves - 3 sprigs

Turmeric - 1 teaspoon

Oil - 2 tablespoons

Green chillies - 4

Salt to taste

Steps 

1. Cook the plantain, potatoes, Chayote squash, drum sticks and ash gourd each separately with a little turmeric and salt till done. Do not over cook.  Keep aside

2. Cook all the rest of the vegetables together with salt and turmeric till done.

3. Mix all cooked vegetables together with curry leaves

5. Grind the coconut with cumin, green chillies, 1/4 teaspoon turmeric and 1 sprig of curry leaves. Just grind for one minute does not have to be a smooth paste. Rough ground is enough for this dish.

6. Mix this coconut mixture to the cooked vegetables and mix well. Bring it to a boil and turn off the heat.

7. When this dish cools a little bit add the  yogurt and oil to this and mix well. Adjust salt as needed.

Serve with Rice