Every August, as Onam gets closer, my mind drifts straight back to my Kerala friend Meera’s kitchen, where I’d sit on a stool and watch her stir a giant pot of avial for her family’s sadya. The smell of curry leaves and coconut oil crackling together is genuinely one of my favorite kitchen smells of the whole year. This year she finally handed over her method, and I’ve been making it ever since – so here’s my take on this humble, beautiful curry.
What is Avial?
Avial is a thick, lightly tangy mixed vegetable curry from Kerala, made by simmering a medley of vegetables together and finishing them in a coarse, coconut-yogurt paste flavored with curry leaves and coconut oil. Unlike most Indian curries that lean on a wet onion-tomato base, avial keeps things simple and vegetable-forward. Every bite gives you a different vegetable and texture, held together by the nutty coconut gravy.
Where Avial Comes From
Avial is one of the centerpiece dishes of Kerala’s Onam Sadya, the elaborate vegetarian feast served on a banana leaf during the ten-day Onam harvest festival (Thiruvonam falls on August 26 this year). Food historians trace it back to old Kerala households where whatever vegetables were in season or leftover in the kitchen would be combined into one pot – a practical dish that became a festive staple. It’s traditionally eaten with rice as part of the sadya, though plenty of Kerala homes make it any day of the week, festival or not.
Health Benefits of Mixed Vegetables and Coconut
- Using 6-8 different vegetables in one dish means a wide spread of fiber, vitamins and minerals in a single serving
- Coconut (fresh, not desiccated) provides healthy medium-chain fats that are used quickly for energy rather than stored
- Curry leaves, cooked in nearly every South Indian dish, are rich in iron and antioxidants and are traditionally used to support digestion
- Yogurt adds probiotics and a light tang without needing extra oil
- Because the vegetables are only lightly cooked, they retain more of their nutrients than a long-simmered curry
Ingredients:
- 1 raw banana (plantain), peeled and cut into batons
- 1 carrot, cut into batons
- 1 cup pumpkin, cut into batons
- 1 drumstick, cut into 2-inch pieces
- 1 cup yam or elephant foot yam, cut into batons
- 1 cup green beans, halved lengthwise
- 1 small cucumber, cut into batons
- 1/2 cup fresh coconut, grated
- 1 tsp cumin seeds
- 2-3 green chilies
- 1/2 cup yogurt (curd), whisked
- 8-10 curry leaves
- 2 tbsp coconut oil
- Turmeric powder and salt to taste
Instructions:
Step 1: Cook the vegetables
Add the harder vegetables (yam, pumpkin, carrot, drumstick) to a heavy-bottomed pot with a little water, turmeric and salt. Cover and cook on medium heat for 8-10 minutes.
Step 2: Add the quicker-cooking vegetables
Once the harder vegetables are nearly tender, add the beans and cucumber, then the raw banana. Cook for another 5-6 minutes until everything is just fork-tender you want the vegetables to hold their shape, not turn mushy.
Step 3: Make the coconut paste
While the vegetables cook, coarsely grind the coconut, cumin seeds and green chilies together with a splash of water. Keep it chunky rather than smooth.
Step 4: Combine
Stir the coconut paste into the pot of cooked vegetables. Simmer gently for 3-4 minutes so the flavors come together, then fold in the whisked yogurt off the heat (yogurt can split if boiled).
Step 5: Finish with curry leaves and coconut oil
Drizzle the curry generously with raw coconut oil and scatter curry leaves over the top. This last step is what gives avial its signature aroma. Don’t skip it.
Tips:
Cut all your vegetables to a similar size so they cook evenly. Keep the water to a minimum – avial should be thick, almost dry, not soupy. If you can find raw, cold-pressed coconut oil, use it for the final drizzle instead of cooking with it; the flavor difference is worth it. Leftover avial actually tastes even better the next day once the flavors have settled.
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