- Raw banana: 250gm
- Elephant foot yam (Chena) :250gm
- Snake gourd(padavalam): 250gm
- Drumstick: 2 to 3 No
- Yellow Cucumber(Indian Cucumber): 300gm
- Carrot: 2 No (medium size)
- Beans: 100gm
- Green chilli : 10 Nos
- Green mango: 1 no( medium size)
- Curd: 1/2 cup
- Curry leaves: 4 to 6 stems
- Coconut (Grated ) : 1 coconut(big size)
- Turmeric powder : 1 tbs
- Red chili powder: 1/2 tbs
- Cumin seeds:1 Tea spoon
- Coconut oil : 2 to 3 tbs
- Water : as required
- Salt : as required
Coconut paste: Using a mixer make a paste of cumin seed. Then add grated coconut and 2 stems curry leaves make a coarse paste of it( no need to make a thick paste).
Cut all vegetables in equal size( like 3 or 4 cm length stick). Slice green chili length wise.
In a cooker pour some water and Elephant foot yam pieces and cook it well. Cook for 10 minutes until Elephant foot yam pieces cook well, Then add remaining vegetables includes green chilies except green mango. This time add required water. Cook it well. Once vegetables cooked, add salt, turmeric powder, red chilies, mix it well and cook for 2 minutes.
After 2 minutes of cooking, add curd mango pieces. if mango not available use double quantity of curd. Stir it well. once mangoes cooked, add coconut paste, remaining curry leaves and mix it well. cook for 2 to 3 minutes, once bubbles form add 2 tbs of coconut oil and off the flame.
Traditional avial ready.