Kerala Style Avial: A Colorful Vegetable Medley

1.In a large pot, add the mixed vegetables along with enough water to cover them. Add salt and turmeric powder, then bring to a boil. Cook until the vegetables are tender but still firm, about 10-15 minutes.

2.While the vegetables are cooking, prepare the coconut paste. In a blender, combine the grated coconut, green chilies, and cumin seeds. Blend until smooth, adding a little water if necessary to achieve a paste-like consistency.

3.Once the vegetables are cooked, reduce the heat and add the coconut paste to the pot. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld.

4.Remove the pot from heat and let it cool slightly. Then, gently fold in the yogurt, mixing until well incorporated. Adjust salt to taste.

5.In a small pan, heat the coconut oil over medium heat. Add the curry leaves and sauté for a minute until fragrant. Pour this tempering over the Avial and mix gently.

6.Serve the Kerala Style Avial warm with steamed rice or as a side dish with your favorite Indian meal.