Avial
Veg
Mixed vegetable stew in coconut and curd — a medley of long vegetables (raw banana, drumstick, ash gourd, yam, raw mango, beans, and carrot) cooked until just tender in a thick coconut paste ground with cumin, green chilli, and turmeric, then finished with beaten curd and a final tempering of coconut oil and curry leaves. No water gravy — the vegetables are coated in a dense, fragrant coconut-curd paste. A foundational dish of the Kerala feast and Coorgi celebrations, with the curd providing a gentle tang.
Cuisines
Travancore
Kerala
Pondicherry
Malabar
Best for
Lunch
Dinner
Goes well with
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | mixed vegetables (carrot, beans, potato, raw banana, drumstick) |
| 1 cup | grated coconut |
| 2 | green chilies |
| 1 teaspoon | cumin seeds |
| 1 cup | yogurt |
| 1 tablespoon | coconut oil |
| 1 sprig | curry leaves |
| 1/4 teaspoon | turmeric powder |
| — | salt to taste |
Instructions
- 1 Cut the mixed vegetables into 2-inch pieces.
- 2 In a pot, add the vegetables, turmeric powder, and salt. Add water just enough to cover the vegetables and cook until they are tender.
- 3 Grind the grated coconut, green chilies, and cumin seeds into a coarse paste using a little water.
- 4 Once the vegetables are cooked, add the coconut paste to the pot and mix well.
- 5 Cook for another 5 minutes on low heat, allowing the flavors to blend.
- 6 Add the yogurt to the pot and mix gently. Cook for 2-3 minutes, ensuring it does not boil.
- 7 Drizzle coconut oil over the avial and add curry leaves.
- 8 Mix everything well and remove from heat. Let it rest for a few minutes before serving.
Tips
Use fresh coconut for the best flavor and avoid boiling after adding yogurt to prevent curdling.