Avial (Kerala Style Mixed Vegetable Curry with Spiced Coconut)

Avial is easy to prepare and a yummy side dish that goes well with rice. This mixed vegetables curry with coconut is one of the must side dishes for Kerala Sadhya

5 from 1 vote

Avial (Kerala Style Mixed Vegetable Curry with Spiced Coconut)

Mixed vegetables cooked in spiced coconut and yogurt based gravy. Avial is easy to prepare and a yummy side dish that goes well with rice. One of the must side dishes for Kerala Sadhya, which is popular during festivals Onam and Vishu

Prep Time30

Cook Time30

Course: Side Dish

Cuisine: Indian, kerala

Servings: people

Calories: 323kcal

Author: Jane Jojo

Ingredients

1 number potato (medium size)
1 numer raw banana (small size)
100 gram yam
1 number carrot (medium size)
1 number drumstick
12 number beans
½ number zucchini
½ number raw mango
½ cup curd
1 sprig curry leaves
coconut oil
salt

Coconut Mix

2 cup grated coconut
4 number green chilli
3 number shallot
3 number garlic
½ teaspoon jeera

Instructions

Preparation

Peel/Remove the skin of the vegetables: potato, carrot, yam, and raw mango. Scrape the raw banana skin a bit. Same with drumsticks. You don't have to remove the whole skin of the banana and drumsticks. Wash and clean the vegetables and slice them into thin and 2-inch-long pieces.

Cook vegetables

In a pan, add the vegetables along with salt and turmeric powder. Sprinkle 3-4 tablespoon water. Cover the pan and cook it over medium flame until vegetables are just cooked.
Have ingredients listed under the coconut mix - grated coconut, shallots, green chilli, garlic, jeera and salt in a chopper/mixer. Just pulse it so that it gets crushed. Don't grind it into a smooth paste. It's supposed to have a coarse texture.
Add the coconut mix to the cooked vegetables and mix well. Cook it for around 5- 10 minutes until it boils and have a thick consistency.
Add yogurt and mix well. Adjust salt. Switch off the flame and remove the pan. Add 1 tablespoon coconut oil and mix well. It gives a special taste! Enjoy with rice.

Notes

Cutting Vegetables – Cut all vegetables lengthwise for a uniform look. Slice slow-cooking ones like yam, potato, and raw banana thinner so they cook evenly with faster-cooking vegetables.

Make-Ahead Prep – Vegetables can be cut a day in advance and stored in the fridge. For bulk prep, freeze them, but thaw fully before use to prevent excess water.

Coconut Mix – Keep the coconut mix coarse, not smooth. Grind grated coconut, green chillies, and cumin seeds just enough to combine.

Cooking Vegetables – Do not overcook; they should be tender yet firm. While boiling, you can add a little coconut oil and curry leaves for extra flavour.

Nutrition