South Indian · serves 2
Avial
Every leftover vegetable in one coconut-and-curd dish. Zero waste, real flavour.
Ingredients
- 4 cups mixed vegetables in thick sticks (drumstick, carrot, beans, raw banana, lauki)
- 1 cup grated coconut
- 1 tsp cumin
- 3 green chillies
- 1 cup sour curd
- 20 curry leaves
- 3 tbsp coconut oil
- 1/2 tsp turmeric
Method
- Cut every vegetable to the same size sticks so they cook evenly.
- Boil with turmeric, salt and just enough water to come halfway up. Cover, 12 minutes — tender but not falling apart.
- Coarsely grind coconut with cumin and green chillies. Do not make it a smooth paste.
- Fold it in, cook 4 minutes.
- Off the heat, stir in the curd. Never boil after this.
- Raw coconut oil and curry leaves on top. That raw oil is the whole dish.