Avial

Mixed vegetable stew in coconut and curd — a medley of long vegetables (raw banana, drumstick, ash gourd, yam, raw mango, beans, and carrot) cooked until just tender in a thick coconut paste ground with cumin, green chilli, and turmeric, then finished with beaten curd and a final tempering of coconut oil and curry leaves. No water gravy — the vegetables are coated in a dense, fragrant coconut-curd paste. A foundational dish of the Kerala feast and Coorgi celebrations, with the curd providing a gentle tang.