Cut and keep the vegetables ready
Set 6-8 cups of water mixed with a tsp of salt and the turmeric to boil
When it comes to a simmer, add the vegetables in. Cover and cook until the vegetables are cooked through, but don't let them turn mushy
In the meantime, in a mixer jar, grind together the coconut, cumin, chilis and yoghurt with salt to taste, to a smooth paste
Drain the vegetables, and transfer to the same pot with the coconut paste
Mix in gently with ½ cup water and on a low medium flame cook for 5-6 minutes. Remove from flame*
In a small, separate pan, heat the oil and add the curry leaves**
Drizzle the flavoured oil over the cooked vegetables and mix gently without breaking the veggies
Serve the Kerala avial or mixed vegetables with coconut, hot with some rice. Enjoy!
