Kerala-Style Avial (Mixed Vegetable Coconut Stew)
Experience the vibrant flavors of Kerala with this traditional Avial, a comforting South Indian stew. A colorful medley of tender vegetables is simmered in a rich, creamy coconut-yogurt sauce, subtly spiced with green chilies and cumin, then finished with an aromatic curry leaf tempering. This nutritious and satisfying dish is perfect as a main course or a delightful side.
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) pieces
- 1 pcscarrot, peeled and cut into 2-inch (5.1 cm) pieces
- 1 pcspotato, peeled and cut into 2-inch (5.1 cm) pieces
- 0.5 cupgreen bean, trimmed and cut into 2-inch (5.1 cm) pieces
- 1 pcsdrumstick, cut into 2-inch (5.1 cm) pieces(optional)
coconut paste
- 1 cupfresh coconut, grated
- 2 pcsgreen chili, roughly chopped
- 0.5 tspcumin seed
- 0.25 tspturmeric powder
- 0.25 cupwater
for cooking
- 1.5 cupwater
Ingredients
- 1 tspsalt
- 0.5 cupvegan yogurt, whisked, plain and unsweetened
for tempering
- 1 tbspcoconut oil
- 10 pcscurry leaf
Equipment
Large pot or Dutch oven · Blender · Small pan · Chef's knife · Cutting board · Whisk
The method
Step by step
- 1
Wash and peel the raw banana, carrot, and potato. Cut all vegetables (raw banana, carrot, potato, green beans, and drumstick if using) into uniform 2-inch long, ½-inch thick pieces.
About 10 min
Cook’s note: Cutting vegetables to a similar size ensures even cooking. For raw banana, immerse cut pieces in water to prevent browning.
- 2
Combine the prepared raw banana, carrot, potato, green beans, and drumstick in a large pot or Dutch oven.
About 2 min
- 3
Add 1.5 cups of water and 1 teaspoon of salt to the pot, ensuring the vegetables are mostly submerged.
About 1 min
Cook’s note: Adjust water quantity slightly if needed to just cover the vegetables; too much water can dilute the flavor.
- 4
Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes.
About 15 min
Cook’s note: The vegetables should be tender when pierced with a fork but still retain their shape and a slight bite. Avoid overcooking, as they will continue to cook slightly when the coconut paste is added.
- 5
While the vegetables are simmering, prepare the coconut paste: combine the 1 cup grated fresh coconut, 2 green chilies (stems removed), 0.5 teaspoon cumin seeds, 0.25 teaspoon turmeric powder, and 0.25 cup water in a blender.
About 5 min
Cook’s note: For a finer paste, use freshly grated coconut. If using frozen, thaw it completely first.
- 6
Blend the ingredients until a smooth, thick paste forms. If the blender struggles, add a tiny bit more water, one teaspoon at a time, to help it blend without making it too thin.
About 2 min
Cook’s note: The consistency should be like a thick, pourable batter, not watery.
- 7
Once the vegetables are tender, stir in the prepared coconut paste into the pot with the vegetables.
About 1 min
Cook’s note: Stir gently to avoid breaking the delicate cooked vegetables.
- 8
Reduce the heat to the lowest setting or remove the pot from the heat. Gently fold in the 0.5 cup whisked vegan yogurt.
About 1 min
Cook’s note: Adding yogurt off the heat or at a very low temperature prevents it from curdling, ensuring a smooth, creamy texture. Ensure the yogurt is at room temperature for best results.
- 9
Heat 1 tablespoon of coconut oil in a small pan over medium heat for tempering.
About 2 min
Cook’s note: Coconut oil adds an authentic South Indian flavor. If unavailable, a neutral oil can be used, but the flavor profile will differ slightly.
- 10
Once the oil is shimmering, add the 10 curry leaves to the hot oil and fry for about 30 seconds until they become fragrant and slightly crispy.
About 1 min
Cook’s note: Be careful as the curry leaves might splutter. The aroma indicates they are perfectly tempered.
- 11
Immediately pour the tempered coconut oil and crispy curry leaves over the avial in the large pot.
About 1 min
Cook’s note: This tempering step, known as 'tadka' or 'chaunk', is crucial for adding a burst of flavor and aroma to the dish.
- 12
Stir gently to combine the tempering with the avial. Serve the Kerala-Style Avial warm.
About 1 min
Cook’s note: Allowing the avial to rest for a few minutes after tempering helps the flavors meld beautifully.
Keep it good
This Avial pairs wonderfully with steamed basmati rice, brown rice, or traditional Indian flatbreads like chapati or paratha. For an authentic experience, serve it with a side of pickle and pappadum. You can customize the vegetables based on seasonal availability; common additions include pumpkin, snake gourd, or elephant foot yam. Adjust green chilies to your preferred spice level.
Store leftover Avial in an airtight container in the refrigerator.
Gently reheat Avial on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water if it seems too thick. Avoid boiling to prevent the yogurt from curdling.
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