Avial

Name: Avial
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 800 g mixed vegetables — ash gourd, beans, carrot; 200 g yogurt; 1 coconut — grated; 8 curry leaves; 2 green chilies; 2 tbsp coconut oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Avial hails from Kerala, a region known for its lush landscapes and rich culinary traditions. Traditionally featured in a sadya, a grand feast served during festivals and special occasions, this home-style rendition captures the essence of communal dining. It's a dish where the cook's intuition guides the balance of salt and richness, making it a deeply personal yet widely shared experience.

The dish offers a medley of textures and flavors—smooth yogurt enveloping a vibrant mix of vegetables, all perfumed by the aroma of coconut and curry leaves. The subtle heat of green chilies punctuates each bite, while the generous use of coconut oil adds a luscious finish. Avial is meant to be savored slowly, each mouthful a celebration of Kerala's bounty.

Ingredients

800 gmixed vegetables — ash gourd, beans, carrot
200 gyogurt
1coconut — grated
8curry leaves
2green chilies
2 tbspcoconut oil
to tastefine sea salt

Method

Start by preparing the vegetables. Peel and cut 800 g of mixed vegetables such as carrots, beans, potatoes, and drumsticks into uniform, medium-sized pieces. This ensures even cooking. Grate the flesh of 1 coconut and set aside. Slit 2 green chilies lengthwise and keep them ready. Wash and pat dry 8 curry leaves.
In a large, heavy-bottomed pan, add the mixed vegetables along with a splash of water. Sprinkle with fine sea salt to taste. Cover the pan and cook over medium heat, stirring occasionally, until the vegetables are tender but not mushy. The vegetables should retain their shape and have a slight bite to them.
While the vegetables are cooking, prepare the coconut paste. In a blender, combine the grated coconut, slit green chilies, and a little water to make a coarse paste. The paste should be thick and slightly gritty, not smooth.
Once the vegetables are cooked, add the coconut paste to the pan. Stir gently to coat the vegetables evenly with the paste. Cook for another 5-7 minutes on low heat, allowing the flavors to meld together. The mixture should be moist but not watery.
In a small pan, heat 2 tbsp of coconut oil over medium heat. Add the curry leaves and let them sizzle for a few seconds until they release their aroma. Pour this tempering over the vegetable mixture in the large pan.
Remove the pan from heat and let it cool slightly. Stir in 200 g of yogurt gently, ensuring it does not curdle. The yogurt should blend smoothly with the coconut paste, giving the dish a creamy texture.
Taste the Avial and adjust the salt if necessary. The dish should be well-balanced with a hint of spice from the chilies and a rich coconut flavor. Serve warm with steamed rice, allowing the flavors to be enjoyed in a communal setting.