Part Two

Oil and Spices

Avial (South Indian)

1 cup sour curds (for yogurt)
150 grams of yam or yellow pumpkin
2 raw bananas
2 drumsticks (an Indian vegetable available fresh or
canned)
1 potato
½ cup shelled peas
½ teaspoon turmeric powder
¼ cup coconut oil
a few curry leaves
salt to taste

For Paste
½ coconut
6 to 7 green chiles
1 teaspoon cumin seeds

Grind together the coconut, green chiles, and cumin seeds to make a fine paste, adding very little water while grinding. Mix the curd with the ground paste and keep aside. Peel and chop all the vegetables and cook separately with a little water. Mix all the cooked vegetables and salt and turmeric powder. Add the paste to the vegetables and heat through—take care to prevent curdling. Remove from heat and add coconut oil and curry leaves, and mix well. Serve hot with rice.