Avial with curd

                                 This is similar to recipe here, the only difference is that I have used curd  instead of mango & have also added potato. We liked this avial compared to the one prepared with mango. There are so many ways to prepare, it differs with  locations trivandrum style, kotayam style etc. & some people(like me) prefer it a bit overcooked.


Ingredients:
A mix of Veggies of your choice(cut in small strips)  -   ½ - ¾ kg. 
(I used yam(chena), snake gourd(padavalam), long beans(achinga), Carrot, Drumstick, potato, Cucumber(vellarika))
Curd, lightly beaten -       ½ cup
Coconut Oil            -        1 tbsp.
Turmeric powder   -         ½ tsp.
Chilly powder        -         1 tsp.
Salt as required
Curry Leaves a few sprigs
Coconut Oil           -          ½ tbsp.

For Grinding:
Grated Coconut     -         of half a coconut
Cumin                   -         1 tsp.
Green Chilies       -           4 or 5 

Method:

1. Cut the yam(chena) in small and long strips, immerse it in water and set aside.
2. Cut the remaining veggies and place it in a separate  bowl of water.
3. Heat a tablespoon of oil in  a hard bottomed vessel and place the drumsticks, achinga, snake gourd, potato, carrot, Yam(chena) and finally vellarika one above the other respectively.(ref. Notes)
4. Add the turmeric, chilly powder and the required amount of salt on top of the vegetables, close the vessel with a lid and cook it on low flame.
5. Coarsely grind the coconut, cumin and the green chilies and set aside.
6. When the vegetables starts to boil combine all the vegetables together. Add the coarsely grounded coconut mixture and the curry leaves and combine well.
7. When all the vegetables has been cooked, add the beaten curd, combine well.
8. Finally drizzle the remaining coconut oil on the prepared avial and remove from flame & serve with rice.

 Notes:

• The reason as to why the veggies are arranged is because no water is added & also to prevent the yam from losing its color.
• The use of curd or mango is for the light sour taste. The dish will become watery if the amount of curd is increased.