Kerala Avial
A traditional South Indian vegetable stew, Avial features a medley of vegetables cooked in a creamy coconut and yogurt-based sauce, flavored with aromatic spices. It's a comforting and nutritious dish, often served as a main course with rice or flatbreads.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
vegetables
- 1 pcsraw banana, peeled and cut into 2-inch (5.1 cm) sticks
- 0.5 cupyam, peeled and cut into 2-inch (5.1 cm) sticks
- 1 pcscarrot, peeled and cut into 2-inch (5.1 cm) sticks
- 1 pcsdrumstick, cut into 2-inch (5.1 cm) pieces
- 0.5 cupash gourd, peeled, deseeded and cut into 2-inch (5.1 cm) sticks(optional)
- 0.5 cupgreen bean, trimmed and cut into 2-inch (5.1 cm) pieces
masala paste
- 1 cupcoconut, grated
- 2 pcsgreen chili
- 0.5 tspcumin seed
- 0.5 tspturmeric powder
- 0.25 cupwater
Ingredients
- 0.5 cupplant-based yogurt, whisked
- 1 cupwater
- 1 tspsalt
for tempering
- 1 tbspcoconut oil
- 10 pcscurry leaf
Equipment
small pan · blender · large pot
The method
Step by step
- 1
Combine all the cut vegetables in a large pot or Dutch oven.
About 5 min
Cook’s note: Ensure vegetables are cut into similar sizes for even cooking.
- 2
Add water and salt to the pot, ensuring the vegetables are just covered.
- 3
Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the vegetables are tender but still hold their shape.
About 15 min
Cook’s note: Check for doneness by piercing the hardest vegetable with a fork.
- 4
While the vegetables are cooking, combine the grated coconut, green chilies, cumin seeds, turmeric powder, and water in a blender.
About 5 min
- 5
Blend until you have a smooth, thick paste.
About 2 min
Cook’s note: You may need to add a tablespoon more water if the paste is too thick.
- 6
Once the vegetables are cooked, add the coconut paste to the pot and mix gently.
About 1 min
- 7
Stir in the whisked plant-based yogurt and continue to simmer for another 5 minutes, uncovered, stirring occasionally.
About 5 min
Cook’s note: Do not boil after adding yogurt, as it might curdle.
- 8
Remove the pot from the heat.
- 9
In a small pan, heat the coconut oil over medium heat for tempering.
About 2 min
- 10
Add the curry leaves to the hot oil and let them splutter for a few seconds.
About 1 min
Cook’s note: Be careful as the leaves may splutter vigorously.
- 11
Pour the tempered coconut oil and curry leaves over the avial.
- 12
Mix gently and serve hot.
Keep it good
Store leftover avial in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water if needed, until warmed through.
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