A for Avial – South Indian Curry
Avial, a traditional South Indian curry made using a mix of vegetables and a delicately spiced masala with coconut, cumin seeds and green chillies – the perfect accompaniment to rice
  1. In a large pot, bring 1 cup of water to boil with salt and turmeric. Add all the vegetables. Once it comes to a simmer, reduce the flame, partially cover the pan and cook until all the vegetables are cooked, but don’t let them get mushy.
  2. In the mixer, grind the coconut, cumin, chillies to a very fine paste using as little water as possible.
  3. Add this mix to the cooked vegetables in the pot. Add the rice-flour slurry to this and bring to a simmer until thickened.
  4. Heat the coconut oil in a small tadka ladle and crackle the curry leaves in it. Pour over the avial. Serve hot with steamed rice, arachuvitta sambar and preferably, fried appalams / pappadams too!
Recipe Notes

Other vegetables you can add: Snake gourd, drumstick, peas.