An array of favourite veggies cooked to perfection with the yummy combo of green chilly-coconut-cumin-curd, unfailing in taste. I really feel that avial is so good when cooked using a lot of vegetables. Each one renders a special taste and makes this dish finger licking good. When I get cravings for having avial, I do not compromise with the available vegetables, instead gather all my favourites and cook them.

It yields a good volume by using a lot of vegetables, so its good to cook them alone without anyother curries or at times when guests arrive. It also pairs well with adai. If you haven't tried that combo yet, try it soon !.

Whats so special about posting this usual dish, Yes ! I have a secret ingredient to jazz it up. Coconut oil makes this avial smell so divine. Adding coconut oil for tempering is one important thing we usually do. Other than that try adding few drops of coconut oil in the water while the veggies get to cook. This infuses the coconut oil smell very well. Finally tempering in coconut oil too. This will make a remarkable difference. 

Veggies being used to make this avial has a major impact too. I normally use carrot, beans, potato, white pumpkin, yam, raw banana and drumstick. Based upon availability I use mango, cucumber, colocasia, snakegourd, cluster beans and tendli. The first set of ingredients are mushy in nature and makes the avial more yummy so I never miss them. The consistency of the avial may be dry or like a curry, its purely based upon preference.

Cooking of the vegetables are done in an open pan to keep in control, but if you wish you may cook in a cooker too. Hard to cook veggies like tindora, yam etc can be pressure cooked and added to others finally too.