Kerala Avial

• 2 cups mixed vegetables (carrot, beans, yam, drumstick, raw banana), cut into batons
• ½ cup grated fresh coconut
• 2 green chilies
• 1 tsp cumin seeds
• 1 cup yogurt, lightly whisked
• 3 tbsp virgin coconut oil
• 8–10 curry leaves
• 1 tsp salt (to taste)

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1. Cook Vegetables: Steam or boil vegetables until just tender but not mushy.
2. Make Paste: Grind coconut, chilies, and cumin into a coarse paste with little water.
3. Combine: Add paste to vegetables, mix gently, and simmer for 2–3 minutes.
4. Finish: Stir in yogurt, drizzle virgin coconut oil, and add curry leaves. Do not boil after adding yogurt.
5. Serve: Traditionally enjoyed with steamed Kerala matta rice.

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