Avial Kerala Coconut Classic

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Avial is a treasured Kerala mixed vegetable curry traditionally served on banana leaves during Onam sadya feasts. Brightly spiced with green chilies, fresh coconut, and a tangy yogurt finish, it brings together a colorful medley of vegetables in a creamy, fragrant gravy.

Nutrition Facts

Per serving (estimated)

• 275 kcalCalories
• 18 gFat
• 13 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 8 gSugar
• 6 gProtein
• 420 mgSodium
• 640 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the mixed vegetables

• 1 drumstick, cut into 2-inch batons
• 1 raw plantain, peeled and sliced into thick rounds
• 1/2 cup elephant yam (chena), cubed
• 1/2 cup snake gourd or bottle gourd, sliced
• 1/2 cup carrots, sliced on the diagonal
• 1/2 cup French beans, cut into 2-inch pieces
• 1 small Indian eggplant, cubed
• 8 pearl onions or small shallots, peeled

For the coconut masala

• 1.5 cups freshly grated coconut
• 3 to 4 green chilies, roughly chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 cup plain whole-milk yogurt, whisked

For the finishing

• 2 tablespoons cold-pressed coconut oil
• 2 sprigs fresh curry leaves
• 1 dried red chili, broken into pieces
• 1/4 cup fresh coconut slices (optional garnish)

Directions

1. Bring 2 cups of water to a rolling boil in a wide, heavy pot. Add the turmeric, 1 teaspoon salt, and the harder vegetables first — drumstick, yam, plantain, carrots, and beans — and simmer for 5 minutes until just tender.
2. Add the softer vegetables (snake gourd, eggplant, and pearl onions) and continue cooking for 4 to 5 minutes more, until all pieces are fork-tender but still hold their shape. Drain and reserve 1/2 cup of the cooking liquid.
3. While the vegetables cook, prepare the coconut masala: combine the grated coconut, green chilies, and cumin seeds in a blender with 1/4 cup water. Pulse to a coarse, slightly grainy paste — it should not become a smooth puree.
4. Stir the coconut paste into the pot with the cooked vegetables along with the reserved cooking water. Mix gently so the vegetables stay intact, and simmer over low heat for 3 minutes to let the flavors meld.
5. Remove the pot from the heat and let it cool for 2 minutes. Slowly pour in the whisked yogurt in a thin stream while stirring to prevent curdling, then return briefly to a very gentle simmer — do not allow it to boil.
6. Heat the coconut oil in a small tadka pan over medium heat until it shimmers. Add the curry leaves and broken dried red chili and let them crackle for 10 to 15 seconds until fragrant.
7. Pour the sizzling tempering over the curry and cover the pot immediately to trap the aroma. Let it rest for 5 minutes, then garnish with fresh coconut slices before serving.
8. Serve warm with steamed red rice, appams, or chapatis as part of a traditional Kerala meal, or alongside sambar and rasam.

Cook’s Notes

• Always use cold-pressed coconut oil for finishing — its aroma is the signature flavor of authentic Kerala avial.
• Cut all vegetables to roughly the same size so they cook evenly and look beautiful on the plate.
• Add the yogurt off the heat to prevent splitting; if it curdles slightly, whisk briskly to bring it back.
• Fresh grated coconut is essential; desiccated coconut will not give the same texture or flavor.
• For a sadya-style presentation, arrange the whole vegetable pieces decoratively with the coconut paste clinging to them rather than fully mixed in.

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