Grind coconut, cumin seeds, green chilies and rice to a paste. Cook all the vegetables in water until tender.
Mix the ground paste with the cooked vegetables. Add salt and heat on medium flame. Add beaten yoghurt and cook on very low flame. Sprinkle curry leaves on top of the Avial.
Warm coconut oil in a separate pan and pour over the avial. Mix well and transfer in to a serving dish. Cover with a banana leaf and cover dish with a proper lid. This helps to retain the flavour before serving.