Step 1

In a heavy bottom vessel, add all the vegetables. Try to place the drumstick, suran and vazhakkai at the bottom and the pumpkin, melon on the top as they cook faster.

Step 2

Add water, just enough so that the vegetables partially sink. Now add turmeric powder and salt to taste.

Step 3

Do not leave the avial unattended. You will need to mix at intervals to ensure even cooking. Carefully mix so that the vegetables do not break.

Step 4

In a mixer jar, add freshly grated coconut, green chillies and cumin. Mince it just 1 or 2 tablespoons of water. It should resemble a thick paste. Keep this aside.

Step 5

In a bowl, measure and add ¾ cup of thick curd. Whisk it well and keep aside.

Step 6

Check the vegetables. It should be tender and easily cut with a knife. Always check the tougher vegetables like suran, vazhakkai and drumstick.

Step 7

Once vegetables have cooked, add the coconut mix, followed by the curd. Add lots of curry leaves, mix gently, check salt and add some, if required. Switch off the flame. Do not boil or simmer after the curd is added.

Step 8

Drizzle coconut oil and add some more curry leaves, as required and serve.