Kerala Avial is the queen of all avials out there. This nutritious comfort food made using a variety of fresh South Indian vegetables cooked in coconut paste is the star of all Kerala festivals such as Onam and Vishu. Outside of festivals, its a great side dish for adai, another nutritious Indian multigrain pancake you can find in my site.
Amma’s (mom) avial is the best hands down. Even popular restaurants out there cannot measure up to the avial my mom makes. She just eyeballs everything and is there in the kitchen for like 3 hours and whips up a crazy feast full of delicious authentic items. Onam was such a big part of our life growing up and I miss the festive vibe, living here in the States. 🙁
Now that I have been living by myself in the USA for over a decade, I had to learn to make all sadhya items myself and here is the closest representation of my mom’s avial. 🙂
Quantity of each vegetable used is pretty small since we use a variety of veggies in avial.
- Yogurt is my choice of souring agent for avial. However, tamarind is used in certain parts of Kerala instead of yogurt. If using tamarind, use a tablespoon of it, soak in water and squeeze out the pulp. Add this to the vegetables when they are cooking. Skip the yogurt.
- If using frozen coconut, microwave the frozen coconut for about 30 seconds to prevent fat from separating while grinding.
- Green beans, potatoes and carrots are the latest addition to avial and were traditionally not used. Feel free to skip them if you want an authentic recipe. I use these veggies since they add much needed color to my avial. I also like my food to look like colors of the rainbow, and the benefit of added nutrition that comes with it doesn’t hurt. 🙂
- DO NOT substitute coconut oil with any other oil. You will NOT get the fragrance and flavor of avial if you did. *You’ve been warned*
Try my recipe and leave your feedback! 🙂
By August 14, 2017Published:
- Yield: 4 cups (4 Servings)
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
Avial – a mixed vegetable comfort curry in a spiced coconut and yogurt sauce, is a very quintessential Kerala dish that is made for Sadhya (a feast)! It also features very regularly in everyday meals in Kerala.
- 4 Green-beans chopped to 2 inch pieces
- 4 Long beans chopped to 2 inch pieces
- 8 Cluster beans halved
- 1/2 Green plantain (not the long variety) chopped to 2 inch strips
- 1/4 Carrot chopped to 2 inch strips
- 1/2 cup Elephant yam chopped to 2 inch long strips
- 2 purple Brinjals chopped lengthwise to yield 12 pieces each
- 1/2 cup Yellow pumpkin chopped to 2 inch strips
- 1 Drumstick (its an indian vegetable, NOT chicken drumsticks) chopped to 2 inch pieves
- 2 sprigs Curry leaves
- 1/2 cup Fresh yoghurt
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- Salt to taste
- 1 tbsp Coconut oil
- Paste 1: coarse paste
- 1 cup Grated coconut
- 1/2 tsp Cumin powder
- Paste 2: Fine paste
- 1 inch Fresh ginger
- 4 Green chilies
- 1/2 cup Shallots
- In a pot, take all vegetables, chili powder, coriander powder and turmeric powder. Add water just enough to cover all veggies.
- Cook covered until veggies are cooked al dente.
- Add paste 1, give it a nice stir and cook covered in medium heat until the mixture comes together.
- Turn heat to low, add lightly beaten yogurt and mix well. Simmer for a couple of minutes. :- DO NOT let the curry boil. Yogurt will split.
- Now turn off the stove, add paste 2, curry leaves and coconut oil. Give avial a nice stir and keep covered until read to serve.
- :- yogurt and paste 2 needs to cook in just the steam. :- You will be able to smell a nice aroma as soon as you mix coconut oil with the vegetables.
- Serve hot with Sadhya or with adai. Happy cooking! 🙂