Kerala Avial

Ingredients

• 2 cups mixed vegetables, cut into long pieces
• 1 cup grated coconut
• 3 green chillies
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 cup curd, beaten
• 2 sprigs curry leaves
• 2 tablespoons coconut oil
• Salt to taste

Preparation

1. Cook the vegetables with turmeric, salt, and just enough water until tender but still holding shape.
2. Grind coconut, green chillies, and cumin into a coarse paste.
3. Add the coconut paste to the cooked vegetables and simmer gently for a few minutes.
4. Reduce the heat, stir in beaten curd, and warm through without boiling.
5. Finish with coconut oil and curry leaves. Rest for 10 minutes before serving with rice.