Assorted vegetables (white pumpkin, red pumpkin, beans, carrot, peas, raw banana) 3 cups
1/2 cup coconut grated
1 sp jeera
salt to taste
3-4 green chillies
3-4 cups curd (yogurt)
coconut oil - 2 tsp
1 sprig curry leaves
2-3 boiled sepankezhangu (arbi/arvi/colocasia/yam) - optional
Cook the assorted veggies together with salt. Boil sepankazhangu separately and chop them into quarters (this step is optional). Keep aside. Grind together coconut, 1/2 tsp jeera, green chillies with sufficient curds to make a thick paste. Heat coconut oil. Splutter 1/2 sp jeera seeds, curry leaves, add paste. Saute well till the moisture is completely out and the paste is thick. Add enough salt. Add boiled sepankezhangu. Saute well. Add the cooked veggies. Mix evenly and simmer for 2 min. After it cools, add sufficient curds to make it look like a stew.
Avial is an excellent side dish for puliyodharai/puliyogare, adai, bisibele bath and sambhar rice.
You can even mix it with rice and enjoy maadi!