In a blender, blend coconut, cumin powder, green chili and water until smooth.
- In a pan, add coconut oil and curry leaves. Stir properly.
- Add potatoes, veggies, salt, turmeric and water
- Cover for 10 minutes till they are cooked well.
- Add prepared coconut masala and boil for 2 minutes.
- Turn off the flame and add sour curd. Stir well.
- Prepare the tempering and pour onto the avial and mix well.
- Serve hot with rice