Avial – Mixed Vegetable Curry

Ingredients

• 2 tbsp Coconut Oil
• 4 cups Vegetables – typically drumstick, carrot, elephant yam, plantain, beans, pumpkin, cut into 2-inch-long pieces
• 1 cup Coconut milk or fresh ground coconut
• 3 – 4 Green Chilies or to taste (or 2 dry red chillies)
• ½ cup Yogurt (Curd) beaten
• ½ tsp Cumin Seeds
• ½ tsp Turmeric Powder
• 1 sprig Curry Leaves
• 1 cup Water or vegetable broth

Steps

1. Sauté – Heat the oil in a pan or Dutch oven pot and add the mustard seeds and curry leaves. Let the mustard seed splutter, and add the green chilies, cumin seeds, and turmeric powder.
2. Simmer – Add the chopped vegetables and ground coconut. Add the water and cook on a medium flame until they finish. Ensure that the vegetables maintain their shape and do not become mushy. Add the grated coconut. Mix gently and let it simmer for 5-7 minutes on a low flame.
3. Creamy – Reduce the flame to low. Slowly add the beaten curd to the mixture and stir until well combined. Ensure not to boil the Avial after adding the curd, as it may curdle.
4. Finish – Check the salt and adjust as per your taste. Garnish with freshly chopped cilantro.
5. Remove the Avial from heat and serve hot with steamed rice.
6. Note: While drumstick, carrot, yam, and plantain are commonly used, you can also use other vegetables like brinjal, snake gourd, or potatoes based on your preference or regional variations.