South Indian Coconut Vegetable Warm Bowl

Place drumstick pieces, carrot batons, plantain cubes, and green beans in a large pot with 1 cup water, turmeric, and salt. Bring to a boil, then simmer covered for 12-15 minutes until vegetables are tender but not mushy.

Grind grated coconut, green chilies, and cumin with 1/4 cup water in a blender to a coarse paste. Do not puree completely smooth — some texture is traditional.

Add the coconut paste to the cooked vegetables and stir gently. Simmer on low heat for 5 minutes so the coconut sauce coats every vegetable. Do not boil vigorously or the coconut will separate.

Heat coconut oil in a small pan, add curry leaves and fry until crispy. Pour the tempering over the avial. Cook basmati rice separately. Serve the coconut vegetable mixture over steamed rice in warm bowls.