Avial is one of the most famous and everlasting recipes from Kerala, South India, which is very famous for its rich, creamy texture and also for the playful medley of vegetables it bears. This traditional recipe forms the most important part of any big banquet during the festival and special events and is generally known as Kerala sadya. Avial recipe is basically a combination of many vegetables: carrots, beans, potatoes, and raw plantains, being cooked in a thick aromatic coconut-based gravy. The boiled vegetables are first done until tender, then mixed with a paste that is prepared from freshly grated coconut, green chilies, and cumin seeds. These give the special and earthly flavour to the dish. The recipe of avial has a subtle seasoning with turmeric powder and salt, also allowing the natural flavours to come through in the vegetables. This is usually finished off with a liberal drizzle of coconut oil and garnished with a few leaves of curry leaves, adding much to the fragrance and depth of this dish. Unlike most of the dishes associated with Indian cuisine, avial does not depend on spices in large amounts and hence is a mild but delicious option that will go along well with the other sadya items. The creamy texture that it usually takes along with the various flavours of the vegetables and the aromatic coconut gives a comforting and satisfying effect with every choice of avial. It is just what you'll love about Kerala's cuisine-celebrating with each bite the simplicity and richness of its ingredients.

• 2 drumsticks
• 1 cup pumpkin
• 1 cup mangalore cucumber
• 1 cup plantain
• 1/2 cup french beans
• 1 coconut
• 3 green chilies
• 1 tsp cumin
• 2 tbsp coconut oil
• 1 cup yogurt
• 15 leaves curry leaves

• Firstly rinse all the veggies with fresh water. Then drain all the water.
• Then peel and chop them in medium to long thick sticks or batons. Keep aside.
• For chopped unripe banana, keep them immersed in water so that they do not darken.
• Beat 1 cup fresh curd with wired whisk and keep aside.
• In a grinder take 1 cup grated coconut, 1 tsp cumin seeds and 2 to 3 green chilies (chopped).
• Add ⅓ to 1/2 cup water and grind to a coarse paste. Keep this coconut paste aside.
• Take the vegetables which take a longer time to cook in a pan or pot. I have added carrots, drumsticks and green beans (french beans) first.
• If the drumsticks are very tender then add them later with veggies that take less time to cook. You can add this step if you have drumsticks, which take a longer time to cook.
• Sprinkle 1/2 tsp turmeric powder and salt as per taste.
• Add 1 cup water and stir well.
• Cover the pan and keep it on a stove top on medium-low to medium flame.
• Simmer till the vegetables are half cooked.
• Then add the remaining vegetables which take less time to cook. At this step you can add plantain, mangalore cucumber (field marrow), ash gourd and pumpkin.
• Mix it with the remaining half cooked vegetables.
• Cover and continue to cook on medium-low to medium flame.
• In between do check and if the water dries, you can always add more water.
• Simmer till the vegetables are almost cooked.
• Add the ground coconut paste.
• Mix gently but well.
• Let the mixture simmer for some 5 to 7 minutes or till the veggies are completely cooked. They should hold shape. So do not cook them too much. If the mixture becomes dry, then add some water.
• When all the veggies are cooked and softened, then reduce the flame to a low. Add the whisked curd.
• Mix gently. And simmer for a minute and switch off the flame.
• Add 1 to 2 tbsp coconut oil.
• Also add 12 to 15 curry leaves. Mix well. Then cover and let the flavours infuse for 5 minutes.
• Serve avial with steamed rice, kerala sambar, pickle and some papadums. It makes for a healthy, filling and satisfying lunch or dinner.