Avial Vegetarian Recipe: Easy Traditional Kerala Dish

Avial is a beloved vegetarian dish from Kerala, India, known for its vibrant mix of fresh vegetables cooked in a creamy coconut and yogurt sauce. This traditional delicacy beautifully combines a medley of garden-fresh veggies with aromatic spices, resulting in a harmonious balance of flavors and textures.

Perfect as a side dish or a main course, avial is not only nutritious but also incredibly comforting. Whether you are a seasoned fan of South Indian cuisine or looking to explore something new and wholesome, this avial vegetarian recipe promises to be a delightful addition to your culinary repertoire.

In this post, we’ll walk you through the authentic method of preparing avial, including tips to get that perfect consistency and flavor every time. Plus, we’ll share variations to suit your taste and dietary preferences.

So, let’s dive into the world of avial and bring a taste of Kerala’s rich culinary heritage to your table!

Why You’ll Love This Recipe

This avial recipe is a celebration of simplicity and nutrition. It combines a variety of vegetables—each bringing its unique texture and taste—into a luscious coconut-yogurt gravy that is both tangy and mildly spiced.

The use of fresh coconut and curry leaves infuses the dish with an authentic South Indian aroma that is simply irresistible.

It’s a great way to sneak multiple vegetables into one dish, making it ideal for family meals. The recipe is completely vegetarian and can be adapted to be vegan by substituting yogurt with coconut yogurt or a plant-based alternative.

Plus, it’s gluten-free and packed with fiber, vitamins, and antioxidants, making it a healthy choice for any day of the week.

Pair it with steamed rice or traditional Kerala paratha for an authentic meal experience. If you enjoy this recipe, you might also want to check out our Half Runner Beans Recipe or our delightful Green Goodness Juice Recipe for more vegetable-packed ideas.

Ingredients

• 1 cup raw grated coconut
• 1 cup plain yogurt (use coconut yogurt for vegan option)
• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1-2 green chilies (adjust based on spice preference)
• 1 sprig curry leaves
• 3 cups mixed vegetables (carrots, beans, drumsticks, raw banana, ash gourd, yam, and elephant foot yam)
• Salt to taste
• Water as needed

Equipment

• Medium-sized heavy-bottomed pan or kadai
• Blender or mortar and pestle (for grinding coconut and green chilies)
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and chopping board
• Bowl (for whisking yogurt)

Instructions

1. Prepare the vegetables: Wash and peel the vegetables if needed. Cut them into medium-sized pieces, about 1-1.5 inches long. Choose a mix of soft and firm vegetables for varied texture.
2. Cook the vegetables: In a medium pan, add the chopped vegetables and enough water to just cover them. Add turmeric powder and salt. Cover and cook on medium heat until vegetables are tender but not mushy (about 10-12 minutes).
3. Grind the coconut mixture: While the vegetables cook, combine the grated coconut and green chilies in a blender or mortar and pestle. Add a little water and grind to a coarse paste. Avoid over-grinding to retain texture.
4. Mix yogurt: In a bowl, whisk the plain yogurt until smooth. For a vegan option, use coconut yogurt.
5. Combine coconut paste and yogurt: Add the coconut paste to the cooked vegetables and stir gently. Cook for 2-3 minutes on low heat, then remove from heat and mix in the whisked yogurt.
6. Tempering: In a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add the curry leaves and sauté for a few seconds until fragrant. Pour this tempering over the avial and gently mix.
7. Final touch: Check salt and adjust if necessary. Serve warm with steamed rice or chapati.

Tips & Variations

For best results, use freshly grated coconut and homemade yogurt if possible. The freshness significantly enhances the flavor.

If you prefer a thicker consistency, reduce the amount of water used when cooking vegetables or simmer the coconut-yogurt mixture a bit longer without boiling.

Feel free to experiment with seasonal vegetables. Pumpkin, raw mango (for a tangy twist), or even potatoes can be great additions!

For a vegan version, substitute yogurt with coconut yogurt or cashew cream. Some also like to add a pinch of asafoetida (hing) during tempering for extra flavor.

Nutrition Facts

Serving Suggestions

Avial pairs wonderfully with steamed basmati or jasmine rice, making for a wholesome and comforting meal. It also complements Kerala-style red rice or traditional Kerala parathas beautifully.

For a lighter option, serve it alongside a simple lentil dal and some fresh chutney.

If you’re planning a festive spread, avial can be part of a traditional Kerala sadya meal featuring various vegetable dishes, pickles, and sweets. For a fusion twist, try it with toasted flatbreads or even as a side to your favorite grain bowls.

Interested in more vegetarian dishes? Check out our Kosher Vegetarian Recipes collection for inspiration.

Conclusion

Avial is more than just a vegetable curry—it’s a vibrant celebration of Kerala’s culinary tradition and an excellent way to enjoy a variety of vegetables in one delicious dish. Its creamy coconut and yogurt base brings a unique tangy richness that elevates everyday vegetables.

This recipe is straightforward yet packed with flavor, making it ideal for both novice cooks and seasoned home chefs. Whether you’re cooking for family, meal prepping for the week, or looking to impress guests with authentic South Indian flavors, avial is a perfect choice.

Don’t forget to explore other recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for a sweet finish or the Glazed Twist Donut Recipe for a delightful treat. Happy cooking and enjoy this wholesome taste of Kerala!

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