Avial
Avial is one of my absolute favorites! It is a vibrant, mixed-vegetable dish in a coconut-yogurt gravy. It’s healthy, flavorful, and a must-have in every Kerala Sadhya. It beautifully represents Kerala’s love for fresh vegetables and coconut.
Ingredients (serves 4–5 people)
Mixed vegetables (about 4–5 cups, cut into long strips): Drumstick, carrot, beans, raw banana, yam, cucumber, ash gourd, snake gourd, potato
1 cup fresh grated coconut
2–3 green chillies
½ tsp cumin seeds
1 cup thick yogurt (slightly sour)
½ tsp turmeric powder
10–12 curry leaves
1 tbsp coconut oil
Salt to taste
Step-by-Step Method
Prepare vegetables: Wash and cut all vegetables into similar-sized finger-length pieces. Cook them in a pot with a little water, turmeric powder, and salt until just tender (do not overcook — they should retain a slight crunch).
Make coconut paste: Grind grated coconut, green chillies, and cumin seeds into a coarse paste (add a little water if needed).
Combine: Add the coconut paste to the cooked vegetables. Mix gently and cook on low heat for 3–5 minutes so the flavors blend.
Add yogurt: Remove from heat. Beat the yogurt lightly and add it to the vegetables. Mix well. (Do not boil after adding yogurt.)
Temper: Heat coconut oil in a small pan, add curry leaves, and pour over the avial. Give a final gentle mix.
Serve hot with rice, sambar, and pickle. It tastes even better the next day!