Curd rice will thicken as it cools down. Add this to the rice mixture. Add ginger, carrot, capsicum, green chilly. Take the cooked rice in a basin (bowl shaped container), add curd into the rice and stir it well. After about 10 minutes add the milk also into this mix and stir it further. This vegetable curry also makes a good side dish for chapathi / chapati. 3) Heat 1.5 tbsp oil in a small pan. Avial is traditionally served with plain rice, sambhar, and papad. When it cools down, add curd, enough salt and mix well. Cook for about 2 minutes and switch off. Heat oil in a frying pan and add the black gram dal, green chilli, curry leaves and red chilli pieces into the oil and stir it well. For a delicious Sunday lunch, serve avial warm or at room temoperature with plain steamed rice, tamarind rice, curd rice, or shamige (idiyappam, rice noodles, string hoppers). Splutter mustard seeds and fry urad dal and cashews until golden.