Avial (Kerala Mixed Vegetable Curry)

Here’s a detailed recipe for Avial, a traditional Kerala dish that combines a medley of vegetables with a flavorful coconut paste and aromatic curry leaves. It’s mild, nutritious, and an iconic part of Kerala cuisine, often served with steamed rice. 🌿✨

Avial (Kerala Mixed Vegetable Curry)

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

Ingredients:

For the Vegetables:

• 1 cup green beans, cut into 2-inch pieces
• 1 cup carrots, julienned or sliced into sticks
• 1 cup raw banana (plantain), peeled and diced
• 1 cup snake gourd or zucchini, sliced into sticks
• 1 cup yam (elephant foot), peeled and cubed (optional)
• 1 cup ash gourd (winter melon), peeled and diced (optional)
• ½ tsp turmeric powder
• 1 tsp salt

For the Coconut Paste:

• 1 cup grated fresh coconut (or frozen, thawed)
• 2–3 green chilies, chopped
• 1 tsp cumin seeds
• ¼ cup water (to blend into a coarse paste)

For the Curry:

• 2 tbsp coconut oil
• 10–12 curry leaves
• ½ cup plain vegan yogurt or coconut yogurt
• ½ tsp mustard seeds (optional, for tempering)

Instructions:

Step 1: Cook the Vegetables

1. In a large pot, add the prepared vegetables, turmeric powder, salt, and enough water to just cover the vegetables.
2. Bring to a boil, reduce the heat, and simmer for 10–12 minutes, or until the vegetables are tender but not overcooked. Drain any excess water if necessary.

Step 2: Make 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 3: Combine Vegetables and Coconut Paste

1. Add the coconut paste to the cooked vegetables and mix gently to coat evenly. Simmer on low heat for 3–5 minutes, allowing the flavors to meld.

Step 4: Finish with Yogurt and Coconut Oil

1. Stir in the vegan yogurt and mix gently. Be careful not to boil the curry after adding yogurt, as it may curdle.
2. Drizzle the coconut oil over the curry and add the curry leaves. Optionally, temper mustard seeds in hot coconut oil and pour over the curry for added flavor.

Step 5: Serve

1. Serve warm with steamed rice or Kerala parotta.

Tips & Variations:

• Customize vegetables: Add any seasonal vegetables like drumsticks, pumpkin, or sweet potatoes.
• For a tangy twist: Replace yogurt with a teaspoon of tamarind paste.
• Authenticity: Use fresh curry leaves and good-quality coconut oil for the best flavor.
• Storage: Store leftovers in the fridge for up to 2 days and reheat gently before serving.

This Avial recipe captures the essence of Kerala’s culinary heritage with its rich coconut flavor and tender vegetables. It’s a wholesome, plant-based dish perfect for any occasion! 🌿✨