Avail

A hearty South Indian mixed vegetable curry with coconut and yogurt.

Avial is a quintessential South Indian dish, known for its unique combination of various vegetables simmered in a thick, luscious coconut-based gravy. This mildly spiced dish, enriched with the tanginess of yogurt, is a staple in Kerala and Tamil Nadu, often enjoyed during festivals and special occasions. Avial is not just nutritious but also a burst of flavors, with the aromatic blend of curry leaves and coconut oil adding a traditional touch. Typically served with steamed rice or as part of a Sadya (a traditional feast), Avial is a perfect example of South Indian culinary elegance.

Total Time

Cuisine

Indian

Ingredients

Calories

300

Wash and peel the vegetables. Cut them into uniform 2-inch long pieces for even cooking.
In a large pan, add the cut vegetables, turmeric powder, salt, and water. Cover and cook the vegetables on medium heat until they are tender but still firm. This should take around 10-12 minutes. Ensure the vegetables do not turn mushy.
While the vegetables are cooking, grind the grated coconut, green chilies, and cumin seeds into a coarse paste. Add a little water if needed to get the right consistency.
Once the vegetables are cooked, add the ground coconut paste to the pan. Mix well and cook for another 5-7 minutes until the raw smell of the coconut disappears.
Lower the heat and add the whisked curd to the pan. Mix gently to combine all the ingredients, ensuring the curd doesn’t curdle. Cook for 2-3 minutes, then turn off the heat.
In a small pan, heat coconut oil. Add curry leaves and allow them to splutter. Pour this tempering over the Avial and mix gently.
Drizzle a bit more coconut oil over the Avial before serving. Serve hot with steamed rice or as part of a traditional South Indian meal.

Grated coconut: 1 Cup
Green chilies: 2-3, adjust to taste
Cumin seeds: 1 Tsp
Curd (yogurt): ½ Cup, whisked
Curry leaves: 10-12
Turmeric powder: ½ Tsp
Coconut oil: 2 Tbsp
Water: 1 Cup
Salt: to taste
Mixed vegetables: (carrot, beans, potato, raw banana, drumstick, yam, cucumber) – 3 Cups, cut into 2-inch pieces