Avial

Ingredients:
French Beans - 50 gms
Carrot - 50 gm
Yam - 50 gms
Long beans (karamani) - 50 gms
Cluster beans (kothavaranga)-50 gms
Raw banana - half
Yellow pumpkin - 50 gms
Potato - 1 small
Brinjal - 2
Curry leaves - 1 sprig
Tamarind pulp - 1/4 cup
Fresh curd - 1/2 cup
Chili powder - 1 tbsp
Turmeric powder - 1/2 tsp
Coconut oil - 1 tbsp
Salt to taste

1) Coarsely grind together:
Small onions - 50 gms
Green chilies - 2
Ginger - 1 inch piece

2) Finely grind together:
Grated coconut - 1/2 cup
Cumin seeds - 1 tsp

Method of preparation:
1) Coarsely grind together onion, green chilies and ginger. Keep aside.
2) Grind coconut and cumin seeds to a fine paste. Keep aside.
3) Chop all veggies into about 2 inch long thin strips.
4) Cook all veggies with 2 cups of water along with chili powder and turmeric. Cook covered stirring occasionally till the veggies are cooked..
5) When the veggies are cooked add the tamarind pulp. Add salt to taste.
6) When the tamarind is cooked add the coconut-cumin paste.
7) Cook well until the desired consistency is obtained, which is a semi gravy.
8) Now add the onion paste and the curd.
9) Just mix well and switch off the flame.
:-DO NOT let the avial boil after onion paste and curd are added. This will spoil the flavor.
10) Now add a tbsp of coconut oil and curry leaves, mix well and keep the vessel closed.
:- the onion paste, curd and coconut should get cooked in the steam after the stove is switched off. Thats the secret of authentic Kerala avial flavor.
:- a wonderful aroma of authentic kerala avial will arise the moment coconut oil is added to the mixture.

Happy cooking :)

Reference: http://sujeescuisine.blogspot.com/2009/10/avial.html