Avial Kerala Mixed Vegetables in Coconut and Yogurt

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Avial is a classic Kerala mixed-vegetable curry prepared with freshly grated coconut, green chilies, and yogurt, then finished with a fragrant tempering of coconut oil and curry leaves. It is an essential dish in the traditional Onam Sadhya feast and pairs beautifully with steamed rice. The combination of crisp-tender vegetables and the bright, lightly spiced coconut sauce gives this dish its signature creamy yet refreshing character.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 17 gFat
• 10 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 8 gSugar
• 6 gProtein
• 620 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 22 mgVitamin C
• 3800 mcgVitamin A

Ingredients

For the mixed vegetables

• 1 cup yam (elephant foot), peeled and cubed
• 1 raw banana, peeled and cubed
• 1 carrot, peeled and cut into 1-inch sticks
• 8 green beans, trimmed and cut into 2-inch pieces
• 1 small drumstick, cut into 2-inch lengths
• 1 cup ash gourd or pumpkin, cubed
• 1 small cucumber, peeled and cubed
• 1 teaspoon salt

For the coconut paste

• 1 cup freshly grated coconut
• 3 to 4 green chilies, roughly chopped
• 1 teaspoon cumin seeds
• 2 tablespoons water

For the tempering and finish

• 1 cup plain whole-milk yogurt, whisked
• 1/2 teaspoon turmeric powder
• 2 tablespoons coconut oil
• 1 tablespoon dried red chili, broken
• 10 to 12 fresh curry leaves

Directions

1. Bring 3 cups of water to a boil in a wide pot, add the turmeric and salt, then add the tougher vegetables first (yam, raw banana, drumstick) and cook 5 minutes before adding the carrots, beans, ash gourd, and cucumber. Simmer 8 to 10 minutes until all vegetables are tender but still hold their shape, then drain and reserve 1/2 cup of the cooking water.
2. While the vegetables cook, blend the grated coconut, green chilies, and cumin seeds with 2 tablespoons of water to a coarse paste; do not overprocess, as the texture should remain slightly grainy.
3. Stir the coconut paste into the drained vegetables along with the reserved cooking water and cook on low heat for 3 to 4 minutes so the flavors meld without drying out the sauce.
4. Reduce the heat to its lowest setting and gently fold in the whisked yogurt, stirring continuously for about 1 minute until just warmed through; do not let the mixture boil or the yogurt will curdle.
5. For the tempering, heat the coconut oil in a small pan until shimmering, add the broken dried red chili and curry leaves, and let them sizzle for 20 to 30 seconds until fragrant.
6. Pour the sizzling tempering over the avial, give it one gentle stir, and let it rest off the heat for 5 minutes so the flavors settle before serving with steamed rice.
7. Taste and adjust salt before serving; the dish should be mildly tangy from the yogurt and aromatic from the coconut oil and curry leaves.
8. Serve hot or at room temperature as part of a traditional Kerala meal with steamed red rice, parippu (dal), and pickle.
9. Avial can be stored in the refrigerator for up to 2 days; add a fresh splash of coconut oil and curry leaves when reheating to refresh the aroma.

Cook’s Notes

• Use freshly grated coconut for the best flavor and texture; frozen grated coconut works but thaw it completely before blending.
• Cut all vegetables to a similar 1-inch size so they cook evenly and look attractive in the finished dish.
• Always temper avial with cold-pressed coconut oil rather than a neutral oil for authentic Kerala flavor.
• Add the yogurt off the heat and at the last moment to prevent splitting and keep the sauce silky.
• For a richer Onam Sadhya version, stir in a tablespoon of melted ghee along with the coconut oil tempering.
• Leftover avial thickens as it sits; loosen with a few tablespoons of warm water when reheating.

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