Beans/Carrots/Shell Peas/Drumstick/Potato - 2 cups
Sour curd - 1 cup
Coconut - 1/2 cup
Green Chilli - 5
Cumin - 1 sp
Curry Leaves - 1 string
Coconut Oil - 1 sp
Rice flour/Corn Flour - 1/2 Tbsp
Turmeric - A pinch
-Grind together coconut,chilli,cumin to a paste adding just enough water.
-Cut the vegetables to 2" to 3" long and cook it adding just enough water adding salt when the vegetables are half cooked.
-Once cooked, add the ground paste,turmeric.Cook
-Finally add curd, cook few minutes for the taste to blend well.
-If avial is too watery, add 1/2 tspn of rice flour or corn flour mixed in little cold water for thickening.
-Switch off. temper curry leaves in 1 sp coconut oil and add.
-Serve hot with rice. Also goes well with Adai, roti's.
(The avial should not be cooked too long after adding curd, as it might result in curdling)