Avial | Kerala special yogurt based curry

This is a specialty dish from God's own country , Kerala , made with mixed vegetables and flavoured with fresh coconut  and curry leaves.

This avial has always been a part of festival menu in my house from my childhood. Be it,Diwali or Aavani avittam or an important adhithi(guest) for lunch, I can smell the aroma of yogurt and coconut oil from the kitchen.

Since my granny is from a place , which was a part of Kerala  for some years and later became a part of Tamil Nadu, my family has some traits of Kerala cuisine.

Having said that lets have a quick look at the recipe.

Ingredients

Vegetables  ...................... 3 cups chopped into vertical 1.5 inches length (carrot, potato,drumstick,     brinjal,plantain,white pumpkin,snake guard)
Raw Mango ..................... few pieces
Yogurt .............................. 1 1/2 cups (preferably slightly sour)
Coconut .......................... 1/2 cup shredded
Green chilli ...................... 2
Turmeric Powder ............. 1/2 tsp
Salt ................................... to taste
Curry leaves .................... 1 sprig
Coconut Oil .....................  3 tsp * see notes

Method

1. Boil the vegetables till 80% done with 1/4 cup water, some salt and turmeric.
2. Grind coconut with green chillies to a fine paste.
3. Drain the water from the vegetables and reserve.
4. Add the whisked yogurt and ground paste to the vegetables.
5. Mix gently and cook  for 5 to 7 minutes.
6. Adjust the consistency by adding the reserved water.
7. Add  coconut oil  , broken curry leaves to the vegetables and cook for 2 min.

Enjoy with rice or adai.

Notes

• You can use elephant yam, arbi . 
• When boiling the veggies, start with hard veggies like carrot, drumstick , yam and later add potato, snake guard,brinjal etc)
• Coconut oil is a must as this imparts a great flavor to the recipe.
• Be generous with curry leaves.