firstly, in a small blender take, coconut, jeera and green chili.
also add water and blend to smooth paste. keep aside.
in a large kadai cook potatoes with salt and water.
further add mixed vegetables of your choice.
add curry leaves, turmeric and mix well.
cover and cook the veggies for 7 minutes or till they are cooked well.
add prepared coconut masala and boil for 5 minutes.
turn off the flame and add half cup of sour curd.
meanwhile, prepare tempering by heating oil.
add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
further, pour the tempering onto the avial and mix well.
finally, serve, avial / aviyal along with plain rice or shamige.