Avial (Kerala Mixed Vegetables in Coconut and Yogurt)
Local name: അവിയൽ
In short: Mixed vegetables cooked briefly, then coated in a rough paste of coconut, green chili and cumin, loosened with yogurt and finished with coconut oil. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 295 kcal
Avial is a Kerala dish of mixed vegetables cooked briefly, then coated in a rough paste of coconut, green chili and cumin, loosened with yogurt and finished with raw coconut oil and curry leaves. It is a fixture of the Onam feast, the sadya, and a good way to use up a mix of firm vegetables. The flavors are mild, creamy and gently sour. It is served at room temperature with rice.
Instructions
- Cut all the vegetables into batons of similar thickness, about 5 cm (2 in) long.
- Put the potato, plantain and carrot in a wide pot with the turmeric, salt and water. Cover and cook for 8 minutes. Add the green beans and zucchini and cook 5 to 6 minutes more, until just tender and most of the water has been absorbed.
- Grind the coconut, green chilies and cumin with 3 to 4 tbsp water into a rough paste. It should not be smooth.
- Stir the coconut paste into the vegetables and cook gently for 3 to 4 minutes, uncovered, mixing lightly so the vegetables do not break up.
- Add the yogurt and warm over low heat for 1 to 2 minutes without letting it boil. Taste and adjust the salt.
- Turn off the heat, drizzle over the coconut oil and scatter the curry leaves. Cover for 5 minutes, then serve with rice.
Tips
- Avial is a way to use whatever vegetables you have. Keep a mix of firm ones and soft ones, and cook the firm ones first. Raw mango is a traditional souring alternative to yogurt.
- The raw coconut oil at the end is what makes it taste like avial, so do not skip it.
Questions and answers
Which vegetables are used in avial?
Yam, raw plantain, drumstick, carrot, long beans, ash gourd and cucumber are common. Potatoes, zucchini and green beans make a good substitute outside India.
Can I make avial vegan?
Yes. Use unsweetened coconut yogurt or a spoonful of tamarind water for the sourness instead of dairy yogurt.
What is avial served with?
Steamed rice is the usual partner, along with sambar and other side dishes in a Kerala sadya feast.
How long does it take to make Avial (Kerala Mixed Vegetables in Coconut and Yogurt)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Avial (Kerala Mixed Vegetables in Coconut and Yogurt)?
About 295 kcal per serving, with 4 g of protein, 34 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 34 g |
| Fat | 16 g |
| Fiber | 7 g |
| Sugar | 11 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
