After long, challenging hours at the hospital, we, aspiring med students would walk back to our hostel (what a walk!) and make a beeline for the mess. It was a no fuss mess. Long benches, long dining tables. Matronly ammas serving basic, wholesome and fresh food.

After the mince pies on Wednesdays and the trifle puddings at lunchtime, on perfectly set tables, with crockery, cutlery and serviettes at the Convent school, the Med School mess was a contrast!

Nevertheless the food was delicious, and over a period of time-a delicate, mixed vegetable side dish became an all time favourite.Avial-a mélange of local veggies in a coconut sauce. Though locally grown veggies are usually used in Kerala, we have adapted this recipe, as have many others, to include nontraditional veggies like the carrot and green bean.

Vegetables are cut into thin approximately 2” long pieces. Pieces shouldn’t be too thin, lest they break while cooking.

Avial

Drumstick-1, cleaned and cut

Yam (jimicand) –about ½ a cup

Carrots -about ½ a cup

Beans -1/2 a cup

White petha ½ a cup

Pumpkin-1/2 a cup

Onion-1 sliced

Curry patta-8-10 leaves

Slit green chillies -4(or as many as you want!)

Water to cook

½ cup whipped curd

Coconut oil-1 tablespoon

Salt

Dry roast in a karahi ½ a grated coconut, ¼ teaspoon turmeric,1/2 teaspoon red chilli powder,1 clove garlic. Take care not to brown. This should take only a couple of minutes. Grind to form a thick paste using a little water. (Roasting the coconut is not traditionally done for an avail-I do. Please feel free to grind without roasting!)

Cook the veggies in a little water starting with the ones that take longest to cook. Add curry patta and chillies to the boiling vegetables-it infuses the flavor!Reduce heat, add salt and fold in whipped curd.

Drizzle coconut oil over it. Serve hot!