Avial is a flavorful and wholesome South Indian dish made with a mix of seasonal vegetables, grated coconut, yogurt, and mild spices, all brought together with the fragrance of coconut oil and curry leaves. It is a must-have in Kerala Sadya and is also popular in Tamil cuisine. Here’s how you can make authentic Avial at home!
🧾 Ingredients
Mixed Vegetables (cut into 2-inch sticks, approx. 3 cups total):
- 1/2 cup carrot
- 1/2 cup raw banana (plantain)
- 1/2 cup yam (suran)
- 1/2 cup drumsticks
- 1/2 cup ash gourd (white pumpkin)
- 1/2 cup beans or snake gourd
For Coconut Paste:
- 1 cup grated fresh coconut
- 2–3 green chilies
- 1/2 tsp cumin seeds
- 1/4 cup water (for grinding)
Other Ingredients:
- 1/2 cup thick curd (yogurt), whisked
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp coconut oil
- 8–10 curry leaves
👨🍳 Step-by-Step Instructions
Step 1: Cook the Vegetables
- In a wide pan, add all the chopped vegetables with a pinch of turmeric and salt.
- Add about 1/2 cup water, cover, and cook on medium heat till the vegetables are tender but not mushy.
Step 2: Add Coconut Paste
- Grind grated coconut, green chilies, and cumin into a coarse paste using a little water.
- Add the paste to the cooked vegetables. Mix gently and simmer for 3–4 minutes.
Step 3: Add Yogurt
- Reduce the flame to low. Add whisked curd and stir gently (don’t boil after adding curd).
- Cook for another 1–2 minutes until everything blends well. Adjust salt.
Step 4: Finish with Coconut Oil
- Turn off the heat. Drizzle coconut oil on top.
- Add fresh curry leaves and cover with a lid for 5 minutes for the flavors to infuse.
🍽️ Serving Suggestions
- Serve Avial with steamed rice and sambar or rasam.
- It is also a key part of Onam Sadya (Kerala feast).
💡 Pro Tips
- Use vegetables that hold shape after cooking (avoid watery or mushy ones like tomato).
- Always add curd at the end on low heat to prevent curdling.
- Coconut oil is essential for authentic flavor—do not skip!
- Some traditional recipes skip curd and use tamarind for tanginess.
