Aviyal

Aviyal (IPA: [aʋijal]) is a dish that has a unique place in a typical Kerala Cuisine. It is a thick mixture of a lot vegetables, curd and coconut. It is seasoned with coconut oil and curry leaves. It is supposed to have been invented by Bheema (one of the Pandava brothers) during his agnaathavaasa. According to the legend, Ballav (Bheem's name during this time) when he assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to cut a lot different types of vegetables, boiled them together and put some grated coconut and voila... what do we have? aviyal!
Aviyal is considered an essential part of the Sadhya. (Wiki)

Vegetables: Raw green plantains, Carrots, Beans, Yams, Snake gourd, Bitter gourd, Ash Gourd

Grated Coconut - 1.5 cups
Cumin seeds/ Turmeric powder - 1 table spoon each
Sour curd - 1/2 cup
Coconut oil - 2 table spoon
Green Chilly - 2 or 3 (according to your taste)
Water, Salt - as reqd.

Cut the vegetables into long pieces - like for French fries. Cook them in water. See to it that they are not overcooked. Grind grated Coconut, Green Chillies cut into small pieces, turmeric powder and cumin seeds with a little water in a blender. Once the vegetables are cooked, pour some curd into it and mix well. Then put the blended coconut and salt into this and allow to boil. Then move it from the stove. Pour some coconut oil on top. It is ready.

Special thanks to Ranjith V and his mum!