Boil water in a vessel and the veggies along with salt and turmeric powder.
I first added the veggies that takes longer to cook (drumstick, beans, carrot, potato) then when its half cooked added the other veggies – take care not to mush the vegetables, make sure the veggies are crunchy.
Drain water and keep the veggies aside.
In a blender – add the ingredients listed under ‘ to grind to a coarse paste’.
Grind it with little water to a coarse paste.
In a kadai add the cooked veggies along with the coarse paste.
Sprinkle little water and cook till raw smell of coconut leaves just saute for for 3-5mins.
Add required salt, give a quick stir and switch off.
Meanwhile heat coconut oil and add curry leaves allow it splutter then add this seasoning and curd to the aviyal and mix well.
You can add raw curry leaves and coconut oil as such too.
Mix well.
Serve with steamed rice or as a side dish for any variety rice.