By 
Avial:
Requirements: Thin finger-shaped slices (for all vegetables listed below) white squash-1 cup; Cheanai-1/2 cup; Banana Banana-1/2 cup; Carrot-1/2 cup; Snake guard-1/2 cup; Green peas-1/2 cup; drumstick-2; To grind-Coconut ½ side shredded; green chili-4; Jeera-1/2 teaspoon; Curry leaves-required amount; Coconut oil- little; amount of salt required.
Preparation: First wash and cook the thin vegetables in the shape of fingers and the thigh with little water in the pot. Drain the water. Grind the shredded coconut, chili and jeera (a little more or less) in a mixie. Place the pan and add the vegetables and ground material in it and keep it on low heat until the raw smell of the ground material is removed. Before it is time to remove the pan from the heat, add curry leaves and coconut oil. For this dish coconut oil is essential. This is an excellent side dish for Adai, Vathakuzhambu rice, any other sambar rice and chappathis rice.
Rice Chappati:
Requirements: Rice flour (smooth without small balls) -100g, Methi-10 grams, Big onion-50g, Mulai keerai (variety of spinach) -30g, Green chili-3, Required amount of salt, Required amount of Ghee.
Method: Pulverize the methi seeds. Mix the rice flour and methi powder with water. Add the finely chopped onion, spinach, green chile, and salt. Mix well and make small balls. Then make the balls into chappatis with the help of chappati stone. Heat the chappatis one by one in the tava and after taking them out of the tava apply some ghee on top. This chappati is tastiest when taken especially with pudhina chutney and also with aviyal.