Ingredients: 1.Elephant yam (Chena) - 1 cup Raw banana - 2 nos Carrots (big) - 1 no Snake Gourd (Padavalanga) - 1/2 cup Drumstick (Muringakka) - 2 nos White Pumpkin (Kumbalanga) - 1/2 cup Cucumber (Vellarikka) - 1/2 cup Beans (Achilnga Payar) - 3-4 nos Raw Mango - 1 full slice Green chillies - 2 nos Turmeric powder - 1/4 tsp Coconut Oil - 1 tbsp Salt and Water Curry leaves - 1 spring For grinding: Grated coconut - 2 cups Cumin Seeds (Jeerakam) - 1/2 tsp Small Onions(Kunjulli) - 5 nos Green chillies - 1 no

Method:

Cut the vegetables into length-wise pieces (finger slices) and cook the vegetables with water, salt and sliced green chillies. (Aviyal should not be watery, so add only enough water for cooking the vegetables)

Add the turmeric poweder when the water starts boiling.

Grind together grated coconut, cumin seeds, small onions and green chilly.

When the vegetables are cooked, add the ground paste to it. (If raw mango is not available, you can add 2 tsps of tamarind pulp to the vegetables before adding the ground paste).

Add the curry leaves and mix them well. Do not overcook since the mixture will become dry.

Add coconut oil to the prepared Aviyal and mix them well.

Serve hot with steamed rice.