Avial and 7-kari koottu require the same vegetables, so I've lumped the recipes together. They're both side dishes.
Cut veggies such as seepankizhangu (1), kottavaranga (1 cup), green beans (4 oz), carror (4 oz), white pumpkin (1 cup), bell pepper (1 small), potato (1 medium), drumstick (10 pieces), plaintain (1 medium sized one), eggplant (2 or 3 small ones), chayote squash (1/2 of one).
Boil in water with salt and turmeric. The amount of water must not exceed 1/4th of the volume of veggies.
4 oz grated coconut, 4-5 green chillies, 3 tsp cumin seeds : grind to fine paste.
Sour yoghurt (bulgarian) - 1/2 cup. Mix with above paste. Pour into boiled veggies.
Oil, mustard seeds, curry leaves, asafoetida. Pour into above.
The only big deal here is chopping the veggies - takes time.
Fry the coconut in oil.
1 tsp channa dal
1 tsp toor dal
3 tsp akka (whole) dhania
1/2 tsp black peppercorn
3 dried red chillies
Fry these together to a golden color, wait for it to cool, and dry grind.
Cook veggies like for avial. Mix masala powder in it. Cook 1/4 cup toor dal and put it into mix. 2 tsp tamarind paste. Boil (not so long that the veggies get mushy).