Avial Recipe – Vegetable Coconut Stew

Without this Kerala style Avial recipe, ‘Onam’ festival becomes incomplete. Coconut and curd play a significant role in Kerala Cuisine. No wonder, Avial became the signature dish of Kerala, a southern Indian state.

Regional cuisines comprise of regional vegetables. So the basic ingredients for this recipe are coconut which is abundant in Kerala. In the topic of vegetable drumstick, plantain, pumpkin is considered to be the basic ingredients, but in absence, it can be substituted with closely related vegetables.

This avial is perfect matched with Brinjal Karai Kuzhambu, Sundaikkai Vatha Kuzhambu.

Adding turmeric powder is an optional ingredient. I opted out of turmeric powder as I wanted Avial to look in beautiful creamy color, but adding turmeric powder would also bring out an equally good yellow color to the dish. So, it is ultimately you to decide on this factor.

You may check complete Onam sadhya post for complete vegetarian Kerala dishes.

How to make Avial Recipe (Kerala Style)

Traditionally this recipe is prepared with the drumstick, plantain, pumpkin, elephant yam, cucumber, carrots…I said mixed vegetable because, at times, we may not be availed with all these specific veggies, as I do. So today, I went with peas, drumstick(frozen), peas, cucumber, spring beans, brinjal, potato, carrots. Chop all the veggies lengthwise(Julien cuts) except peas..:) to make delicious avial.

Grind grated coconut, soaked rice with cumin, to a fine paste. Frozen coconut would also bring out the same taste. Rice flour diluted in water would also substitute soaked rice in this recipe.

In a pan add 3 cups of water and add veggies according to their cooking time. Here, I have added drumstick first and after a couple of minutes, beans followed by potato,peas,brinjal, cucumber, green chilies, curry leaves.

Once all the veggies completely were done(very soft, has to be get smashed, if pressed in between the fingers ) add the ground coconut paste and allow to boil for another 3-4 min. Drizzle coconut oil and allow it to cool to the room temperature and add curd / yogurt. Ready to be served with steamed rice.

Tips and Variations For Avial:
If the gravy is thinner then dilute corn flour in water. Add and allow it to boil for 3-4 min until it gets thickens.
Add more stilted green chilies for more hot version.

Print

Avial Recipe - Vegetable Coconut Stew

Without this Kerala style Avial recipe, ‘Onam’ festival becomes incomplete. Coconut and curd play a significant role in Kerala Cuisine. No wonder, Avial became the signature dish of Kerala, a southern Indian state.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2 people

Calories 557 kcal

Author Sujatha Muralidhar

Ingredients

• 500 g Mixed Vegetables of your choice
• 3 Green Chilies
• ½ Cup Grated coconut
• 1 tsp Cumin seeds
• 1 tsp Soaked rice
• ½ Cup Yogurt/Curd
• 1 Leaves stalk Curry
• 1 tsp Coconut oil
• Salt to taste
• ½ tsp Turmeric Powder optional

Directions

1. Traditionally this recipe is prepared with the drumstick, plantain, pumpkin, elephant yam, cucumber, carrots...I said mixed vegetable because, at times, we may not be availed with all these specific veggies, as I do. So today, I went with peas, drumstick(frozen), peas, cucumber, spring beans, brinjal, potato, carrots. Chop all the veggies lengthwise(Julien cuts) except peas..:).
2. Grind grated coconut, soaked rice with cumin, to the fine paste. Frozen coconut would also bring out the same taste. Rice flour diluted in water would also substitute soaked rice in this recipe
3. In a pan add 3 cups of water and add veggies according to their cooking time. Here, I have added drumstick first and after a couple of minutes, beans followed by potato,peas,brinjal, cucumber, green chilies, curry leaves.
4. Once all the veggies completely were done(very soft, has to be get smashed, if pressed in between the fingers ) add the ground coconut paste and allow to boil for another 3-4 min. Drizzle coconut oil and allow it to cool to the room temperature and add curd / yogurt. Ready to be served with steamed rice.

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