Kerala-style Avial recipe with coconut and vegetables; Check how to make at home

A must-have in every Sadya (feast), Avial is a thick medley of vegetables cooked with coconut, yogurt, and tempered with coconut oil and curry leaves. Super healthy, super traditional!

• Mixed vegetables – 2 cups (carrot, raw banana, ash gourd, snake gourd, drumsticks, beans, yam etc.)
• Grated coconut – 1 cup
• Green chilies – 2–3
• Cumin seeds – 1 tsp
• Turmeric powder – ½ tsp
• Curry leaves – a sprig
• Thick curd (yogurt) – ½ cup (optional, traditional)
• Coconut oil – 2 tbsp
• Salt – to taste
• Water – as needed

1. Chop the vegetables into long, thin pieces of equal size (like fingers).
2. Cook the veggies with turmeric, salt, and a little water. Don’t overcook — they should remain a bit firm.
3. Grind the coconut, green chilies, and cumin seeds to a coarse paste (no water or very little).
4. Add the ground paste to the cooked veggies and mix gently.
5. Add beaten curd (if using) and mix. Let it simmer for 2–3 minutes — don’t boil after adding curd.
6. Drizzle coconut oil on top and throw in fresh curry leaves.
7. Close the lid and let it sit for 10 minutes for the flavors to infuse.

Avial includes a variety of vegetables like raw banana, drumstick, yam, carrots, and beans, making it a great source of dietary fiber that supports digestion and gut health.

It’s a low-calorie dish without compromising on flavor, perfect for those watching their weight.