If you have ever tasted any Thai curry variant - you will notice how the Avial or the Pulinkari come so very close to the thai curry taste and texture. The Avial all the more because of the many vegetables in it.
Cut - ash gourd, chenai (yam), carrot, beans, drumstick -add any other reasonably hard vegetable into it - but not soft vegetables like potato. You can add raw banana as well. They have to be cut into longitudinal strips of about an 1 inch in length and 0.5 to 1 cm in width. This is one of the uniqueness of Avial.
Boil the above in turmeric water (Add a small amla sized tammarind juice to it) with a bit of salt. Or cooker 1 whistle.
Grind coconut (has to be substantial) and green chilli. (Jeera optional)
When the boiling above is done, add the ground mixture to it. If you want the avial more liquidy - add more water - less, add less water.
When it is done, add a teaspoonful of coconut oil and curry leaves (just like that - no tempering) and turn off the gas and close with a lid.
Note: If you dont add tamarind juice, at the end, add sour curd and mix in the end.
Some people make it with coconut milk - but this is not a traditional recipe.
