Method:

Rinse, peel and Cut/chop all the veggies and keep ready. Steam veggies with turmeric powder, curry leaves , add 2 tsp of coconut oil and salt to taste, add 1/2 cup or 1 cup of water to cook. (take care while you cook veggies don’t over cook or under cook them)

Add all the ingredients to grind, grind it with out adding water until coconut gets powdered completely,  then add enough water to blend , grind it to a smooth paste, add it to the cooked veggies.

Combine it to a thick in consistency (avoid adding more water) , add little water, bring the curry to boil, when it begins to boil check the taste add salt if necessary,

Boil  the curry for 2 – 3 min, switch off the flame. Allow it to cool at room temperature.

For seasoning heat coconut oil in a tadka pan, when it is hot sizzle mustard and curry leaves in it.

Add it to the curry, mix with the curry, once it is cool add yogurt, mix once again

Nutritious Avial curry is ready to serve with steamed rice.

Note –

Seasoning the curry is optional to this dish, even cumin (to blend) is optional, avial curry taste rich and awesome with the natural flavor of veggies and coconut oil.