Avial

About This Dish

Avial is one of the most distinctive dishes in the Kerala repertoire — a semi-dry preparation of mixed vegetables bound by a thick paste of coconut, cumin, and green chillies, finished with tangy yoghurt and raw coconut oil. Indispensable at every Onam Sadya feast.

Ingredients

• 2 cups mixed vegetables, cut into finger-length pieces:
  • Raw banana (plantain), drumstick, yam, raw mango, ash gourd, carrot, green beans
• 1½ cups fresh grated coconut
• 3–4 green chillies · 1 tsp cumin seeds
• ½ tsp turmeric
• ½ cup thick yoghurt (slightly sour)
• 3 tbsp raw coconut oil
• Curry leaves · Salt

Method

Cooking the Vegetables

1. Combine all vegetables with turmeric, salt, and ½ cup water in a wide pan.
2. Cover and cook on medium heat 10–12 minutes. Add harder vegetables first; softer ones after 5 minutes.
3. Vegetables should be just cooked and holding their shape — not mushy.

The Coconut Paste

Grind fresh coconut, green chillies, and cumin seeds coarsely — a slightly rough texture is traditional.

Combining

1. Add coconut paste to just-cooked vegetables. Stir gently.
2. Cook uncovered 3 minutes until remaining moisture evaporates — Avial should be semi-dry.
3. Remove from heat completely.
4. Add whisked yoghurt and fold in gently. Do not heat after adding yoghurt or it will split.
5. Scatter fresh curry leaves, pour raw coconut oil over everything, stir once.

Tips

• Raw coconut oil added at the end is non-negotiable — it ties the whole dish together.
• Slightly sour yoghurt is ideal; if sweet, add a teaspoon of lemon juice.
• Raw mango gives natural sourness; if unavailable, use a teaspoon of raw tamarind paste.