Indian
Avial
A gentle Kerala-style mixed vegetable curry cooked with coconut, cumin, green chilli, yogurt, and finished with fragrant coconut oil and curry leaves. It is thick, mildly tangy, and traditionally served with steamed rice.
Ingredients
- Mixed vegetables such as drumstick, raw banana, carrot, green beans, ash gourd, yam, and cucumber, cut into batons3 cups
- Fresh grated coconut3/4 cup
- Green chillies2
- Cumin seeds1/2 tsp
- Thick plain yogurt, whisked1/2 cup
- Turmeric powder1/2 tsp
- Curry leaves2 sprigs
- Coconut oil1 1/2 tbsp
- Saltto taste
- Water3/4 cup
Method
- Grind the grated coconut, green chillies, and cumin seeds to a coarse paste with 2 to 3 tablespoons of water.
- Place the cut vegetables in a wide pot with turmeric powder, salt, and 3/4 cup water.
- Cover and cook over medium heat until the vegetables are just tender but still hold their shape, about 12 to 15 minutes.
- Add the ground coconut paste and gently mix without breaking the vegetables.
- Simmer on low heat for 4 to 5 minutes until the curry thickens and the raw smell of coconut fades.
- Reduce the heat to the lowest setting and stir in the whisked yogurt gently.
- Warm the avial for 1 to 2 minutes without letting it boil, then turn off the heat.
- Crush the curry leaves lightly in your hand and add them with the coconut oil.
- Cover and rest for 5 minutes before serving so the coconut oil and curry leaves perfume the curry.
Common questions
Can I substitute vegetables in avial if I can't find drumstick, ash gourd, or raw banana?
Yes. Use any mix of firm, mild vegetables that cook evenly: zucchini, pumpkin, potatoes, green beans, carrots, or chayote. Keep the total cooking time similar and avoid watery or very soft vegetables that turn mushy.
How do I know when the vegetables are cooked enough for avial?
They should be just tender and still hold their shape, usually after 12 to 15 minutes covered over medium heat. A knife should slide in with slight resistance. Stop before they become soft, since they will cook a little more later.
What are the most common mistakes when making avial?
Overcooking the vegetables, boiling after adding yogurt, and stirring too aggressively are the main mistakes. Also avoid a watery coconut paste and too much salt early on. The dish should be gently simmered and handled carefully to keep the vegetables intact.
How should I store leftover avial, and can it be reheated?
Store it in an airtight container in the refrigerator for up to 2 days. Reheat very gently over low heat, just until warm, without boiling, to prevent the yogurt from splitting. Add a little water only if it has thickened too much.
What should I serve with avial, and does it belong in a traditional meal?
Serve avial as part of a South Indian meal with steamed rice, sambar, rasam, and papad. It also pairs well with Kerala-style feast dishes. The coconut oil and curry leaves are best added just before resting for maximum aroma.