A dish loaded with veggies with its roots in Kerala and Tamil Nadu



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30 Mins

16 Ingredients


1/2 cup cucumber (chopped)

5 long beans (chopped)

10 ivy gourds (chopped)

1 raw banana

1 carrot (chopped)

1/2 cup french beans

1 drumstick (chopped)

1/2 potato (cubed)

2 cups water

salt to taste

a few pieces raw mango (optional)

curry leaves

1/2 tsp turmeric powder / haldi

1 tsp coconut oil

1/2 cup curd / yogurt (sour)

for tempering - 2 tsp coconut oil (or any oil) + 1 tsp mustard seeds / rai + 1/2 tsp urad dal + 2 dried red chilis + curry leaves + pinch asafoetida


In a small blender take, coconut, jeera and green chili.

Add water and blend to a smooth paste, keep aside.

In a large pan cook potatoes with salt and water.

Add mixed vegetables of your choice, curry leaves, turmeric and mix well.

Cover and cook the veggies for 7-8 minutes or till they are cooked well.

Add the prepared coconut masala and boil for 5 minutes.

Turn off the flame and add halfa cup of sour curd.

Meanwhile, prepare tempering by heating oil.

Add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida, allow to splutter.

Pour the tempering onto the avial and mix well.

Serve with adai, idli, dosa or rice.

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