Kerala-Style Avial

A medley of vegetables cooked in coconut and curd, Avial is a traditional Kerala dish that celebrates seasonal produce.

Servings: 4-5 | Preparation Time: 20 minutes | Cooking Time: 25 minutes

Ingredients:

• Vegetables (cut into 2-inch sticks):
  • 1 cup carrots
  • 1 cup beans
  • 1 cup raw banana
  • 1 cup yam (elephant foot)
  • 1 cup drumsticks (optional)
• 1 cup grated coconut
• 2 green chilies (adjust to taste)
• 1/2 teaspoon cumin seeds
• 1 cup yogurt (slightly sour)
• 1/4 teaspoon turmeric powder
• 8-10 curry leaves
• 1 tablespoon coconut oil
• Salt to taste

Instructions:

1. Prepare the Vegetables:
   • Wash, peel, and cut the vegetables into uniform 2-inch sticks for even cooking.
2. Cook the Vegetables:
   • In a large pan, add the harder vegetables like yam and raw banana first, followed by carrots and beans.
   • Add enough water to cover the vegetables partially. Sprinkle turmeric powder and salt. Cover and cook until tender but not mushy.
3. Prepare the Coconut Mixture:
   • Grind the grated coconut, green chilies, and cumin seeds into a coarse paste using minimal water.
4. Combine the Ingredients:
   • Once the vegetables are cooked, reduce the heat and add the coconut mixture. Gently mix to coat the vegetables evenly.
   • Simmer for 2-3 minutes to allow the flavors to meld.
5. Add Yogurt:
   • Beat the yogurt to remove lumps and stir it into the vegetable mixture off the heat. Mix well to combine.
6. Season with Curry Leaves and Coconut Oil:
   • Tear curry leaves and sprinkle them over the avial. Drizzle with coconut oil for an authentic Kerala aroma.
7. Serve:
   • Serve warm as a side dish with steamed rice or as part of a festive Sadya meal.