Avial, a Traditional Kerala Dish

Here’s a recipe formade with a medley of vegetables, coconut, and aromatic curry leaves. This mildly spiced dish is creamy, nutritious, and typically served with rice or flatbreads. 🌿✨

Avial (Kerala, India)

Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

Vegetables:

• 1 cup green beans, cut into 2-inch pieces
• 1 cup carrots, cut into thin sticks
• 1 cup snake gourd or zucchini, cut into sticks
• 1 cup raw plantain or yam, peeled and cut into sticks
• 1 cup ash gourd (winter melon), peeled and cubed (optional)

For the Coconut Paste:

• 1 cup grated fresh coconut (or frozen, thawed)
• 2–3 green chilies, chopped (adjust to taste)
• 1 tsp cumin seeds
• ¼ cup water

For the Curry:

• 2 cups water
• 2 tbsp coconut oil
• 8–10 curry leaves
• ½ tsp turmeric powder
• ½ cup plain vegan yogurt or coconut yogurt
• Salt, to taste

Instructions

Step 1: Prepare the Coconut Paste

1. In a blender, combine grated coconut, green chilies, cumin seeds, and water. Blend into a coarse paste and set aside.

Step 2: Cook the Vegetables

1. In a large pot, add the prepared vegetables, turmeric powder, salt, and 2 cups of water.
2. Cover and cook over medium heat for 10–12 minutes, or until the vegetables are tender but not mushy.

Step 3: Combine Vegetables with Coconut Paste

1. Once the vegetables are cooked, reduce the heat to low. Add the coconut paste and gently mix to coat the vegetables.
2. Simmer for 2–3 minutes, allowing the flavors to meld.

Step 4: Add Coconut Oil and Yogurt

1. Remove the pot from heat. Drizzle the coconut oil over the curry.
2. Stir in the curry leaves and vegan yogurt, mixing gently. Adjust salt as needed.

Step 5: Serve

1. Serve warm with steamed rice, Kerala parotta, or dosa.

Tips & Variations:

• Vegetable variations: You can use any combination of vegetables like pumpkin, drumsticks, or sweet potatoes.
• Traditional touch: Replace yogurt with a bit of tamarind water or skip it for a purely coconut-based dish.
• Spicy twist: Add more green chilies to increase the heat level.
• Storage: Avial can be refrigerated for up to 2 days. Reheat gently before serving.

This Avial recipe is a quintessential Kerala dish, offering a delicious balance of creamy coconut and fresh vegetables. Enjoy it as a comforting, plant-based meal that’s as nutritious as it is flavorful! 🌿