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Kerala-Style Avial

A classic mixed vegetable curry in a mildly spiced coconut-curd base, finished with a generous drizzle of Virgin Coconut Oil and fresh curry leaves. Creamy, aromatic, and authentically South Indian.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4

Ingredients

  • Mixed Vegetables (cut into 2-inch long thick sticks):
  • Carrot – 1
  • Beans – 10
  • Raw banana – ½
  • Yam (suran) – ½ cup
  • Ash gourd – ½ cup
  • Drumstick – 1 (cut into 2-inch pieces)
  • Snake gourd or cucumber – ½ cup
  • Grated fresh coconut – 1 cup
  • Green chilies – 2 to 3
  • Cumin seeds – 1 tsp
  • Curd (thick yogurt) – ½ cup
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Curry leaves – a few
  • Virgin Coconut Oil – 2 to 3 tbsp
  • Water – ½ cup (to cook veggies)

Instructions

  1. Prepare and Cook the Vegetables,Wash, peel, and cut all vegetables into thick sticks of equal size,Add all vegetables to a pan with ½ cup water, turmeric, and salt,Cover and cook on medium flame until veggies are tender but not mushy (about 10–12 mins).

  2. Grind Coconut Mixture,In a mixer, coarsely grind: ,Grated coconut,Green chilies,Cumin seeds,Curd.The mix should be coarse, not too smooth.

  3. Combine and Finish,Add the ground coconut-curd paste to the cooked vegetables,Mix gently, and cook on low flame for 2–3 mins — do not boil too much after adding curd,Switch off the flame.

  4. Final Touch – Coconut Oil & Curry Leaves,Drizzle 2–3 tbsp Virgin Coconut Oil over the avial,Add fresh curry leaves,Cover the pan and let it sit for 5 minutes for flavors to blend.