Step 1

Grind coconut, green chillies and cumin seeds to a fine paste. Add little water, if needed to make a smooth paste

Step 2

Boil all the vegetables in salt water. Drain and keep aside, when semi soft.

Step 3

Heat oil in a pan, add the boiled vegetables, coconut-chilli paste, turmeric powder, 1/4th  cup of water and cook for 5 minutes

Step 4

Add yoghurt, salt (if needed), ½ cup of water and cook covered for another minute or so. Turn the flame off and keep covered till we prepare the tempering for avial.

Step 5

For tempering, heat coconut oil (if available, using coconut oil gives an authentic coconut flavor to the dish) or any other cooking oil (if you don’t have coconut oil). Add mustard seeds, curry leaves and a green chilli. Turn the flame off as the seeds start to splutter.

Step 6

Pour this tempering over the avial, stir gently and serve.