Coconut Rice with Avial

Ingredients

• 100 g Elephant Foot Yam (Peeled and cut into 2-inch batons)
• 1 medium Raw Banana (Peeled and cut into 2-inch batons)
• 1 pc Drumstick (Cut into 2-inch pieces)
• 1 medium Carrot (Peeled and cut into 2-inch batons)
• 75 g French Beans (Trimmed and cut into 2-inch pieces)
• 100 g Ash Gourd (Peeled and cut into 2-inch batons)
• 1 cup Grated Coconut (Freshly grated and tightly packed)
• 3 pc Green Chili (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 cup Curd (Slightly sour, whisked well)
• 1 sprig Curry Leaves (About 10-12 fresh leaves)
• 1 tbsp Virgin Coconut Oil (For drizzling at the end)
• 1 tsp Salt (Adjust to taste)
• 0.5 cup Water (For cooking vegetables)

Instructions

1. 1

   Prepare the Coconut Paste

   • In a blender or mixie jar, combine the fresh grated coconut, green chilies, and cumin seeds.
   • Pulse 3-4 times without adding any water to create a coarse, crumbly mixture. Avoid grinding it into a smooth paste. Set this aside.
2. 2

   Cook Vegetables in Stages (15-18 minutes)

   • In a heavy-bottomed pot or kadai, place the harder vegetables: yam and drumstick.
   • Add 1/2 cup of water, turmeric powder, and salt. Cover and cook on medium heat for about 7-8 minutes until they are partially cooked.
   • Next, add the semi-hard vegetables: carrot, raw banana, and beans. Stir gently, cover, and continue to cook for another 5-6 minutes.
   • Finally, add the softest vegetable, ash gourd. Mix gently, cover, and cook for 3-4 minutes until all vegetables are tender but still hold their shape and have a slight bite.
3. 3

   Combine with Coconut Paste (2-3 minutes)

   • Add the prepared coarse coconut paste to the cooked vegetables.
   • Gently mix until the vegetables are evenly coated. Ensure there is minimal water left in the pot.