Avial (അവിയൽ)

Mixed Kerala vegetables folded through a coconut-cumin paste with curd, curry leaves, and coconut oil — the backbone of a sadya plate.

Cuisine: Kerala (Kerala) · Style: Curry · Protein: Veggies · Total time: 45 minutes · Difficulty: easy · Servings: 4 · Spice: 1/5

Ingredients

• 1 carrot, cut into batons
• 1 cup beans, cut into batons
• 1 raw banana, cut into batons
• 1 cup ash gourd, cut into batons
• 1 drumstick, cut into batons
• 1 cup yam, cut into batons
• 1/2 tsp turmeric
• 1.5 cups grated coconut
• 1 tsp cumin seeds
• 4 green chillies
• 2 tbsp curd
• 2 tbsp coconut oil
• 1 sprig curry leaves
• Salt to taste

Steps

1. Boil the vegetables with turmeric and salt until just tender.
2. Grind coconut, cumin seeds, and green chillies into a coarse-smooth paste.
3. Add the coconut paste to the vegetables and cook for a few minutes until the vegetables are coated.
4. Remove from the heat, stir in curd and coconut oil, and finish with curry leaves.
5. Serve with rice as part of a sadya or a simple Kerala lunch.

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