Measurement details - 1 cup - 240 ml, 1 tbsp - 15 ml, 1 tsp - 5 ml

Prep-Work-

• Grind the coconut, green chilies by adding ¼ cup of water and set aside.
• Chop all the vegetables into chunks and soak in water to prevent discoloration.

Instant Pot Method-

• In to the inner pot of the Instant Pot, first, add ¼ cup water and 1 tbsp coconut oil and spread it evenly.
• Then add the chopped veggies along with 5 curry leaves. Gently spread the masala paste on top. Then add the salt and drizzle the remaining 2 tbsp of water.
• Close the Instant Pot lid and make sure the sealing ring is on. Now cook the avial in Low-Pressure mode for 5 minutes, and once the cooking is done, release the pressure quickly. Check the recipe notes for high-pressure timings.
• Carefully open the Instant Pot lid. Now gently mix the avial.
• Next, add the curd and mix it. You don't need to saute it again. Add the remaining coconut oil and the curry leaves. Cover it partially and let the flavors infuse. (PS - Do no cover the avial fully)
• Serve hot with rice or adai.

Stove-Top Method-

• Note - You can make avial in two different ways. The main difference between these methods is how and when the yogurt is added. In the first method, we grind the coconut and green chili and mix it with yogurt and add it to the avial. The second method is more like the IP method, we add the coconut paste and let the avial simmer and turn off the heat. Then we add the yogurt.
• In both the methods, boil all the vegetables in your preferred way. You can either microwave them or cook in the open-pot method by adding water and cook till the veggies become tender. Make sure the veggies are soft and tender.

Method 1-

• Mix the ground coconut-green chili paste with the yogurt and keep it ready.
• Heat a heavy-bottom pan or kadai add the boiled vegetables and the required salt.
• Add the yogurt coconut paste and mix.
• Let the avial simmer for 5 to 7 minutes over low heat. Mix gently in between.
• Don't bring the avial to a boil. Just as when the froth forms add the curry leaves and coconut oil and turn the heat off. This is just to make sure the yogurt doesn't churn out.

Method 2:

• Heat a heavy-bottom pan or kadai add the boiled vegetables and the required salt.
• Add the ground coconut paste and mix.
• Let the avial simmer over medium-low heat for 5 minutes. Then turn off the heat. Now add the yogurt and mix well.
• Add the coconut oil and curry leaves and let the flavors infuse.