Kerala Avial (Mixed Vegetables with Coconut and Yoghurt)
Why this recipe works
- Traditional texture: Keeping the coconut paste slightly coarse gives avial its recognisable body rather than a completely smooth sauce.
- Balanced richness: Yoghurt adds gentle tang that keeps the coconut from tasting heavy.
- Fragrant finish: Coconut oil and curry leaves are added at the end, so their aroma stays fresh and pronounced.
Get the most out of this recipe
Authenticity notes
- Kerala-style finish: The final drizzle of coconut oil with curry leaves is central to the dish’s flavour and aroma.
- Coarse coconut paste: A slightly textured coconut paste is more characteristic than a very fine purée.
- How to serve it: Avial is typically served as a side with rice, where its creamy sauce can coat the grains without overwhelming the meal.
Ingredient notes
- Choose firm vegetables: Carrot, beans and courgette work well because they hold their shape when simmered gently.
- Use fresh curry leaves: Fresh curry leaves give a brighter, more fragrant finish than dried leaves.
- Fresh coconut matters: Fresh coconut gives the sauce a fuller texture and cleaner flavour than desiccated coconut.
Common mistakes
- Overcooking the vegetables: Cut the vegetables evenly and stop while they are just tender so they do not collapse into the sauce.
- Boiling after adding yoghurt: Add the yoghurt off the heat, then warm very gently; boiling can make the sauce split.
- Making the sauce too loose: Add extra water only gradually, as avial should coat the vegetables rather than sit like a thin curry.
Make-ahead tips
- Prep the vegetables ahead: The vegetables can be cut in advance and kept chilled, ready to cook when needed.
- Reheat gently: Warm leftovers over low heat, stirring often and adding a splash of water if the sauce has thickened.
- Best served fresh: Avial keeps briefly, but the vegetables and yoghurt sauce are at their best on the day it is made.
Equipment you'll need
Ingredients
Instructions
- Peel the carrot and cut it into batons about 4 to 5 cm long. Trim the green beans and cut them to a similar length. Cut the courgette into batons to match so everything cooks evenly.
- Put the carrot and green beans in a large pot with the water, ground turmeric and 1 tsp of the fine sea salt. Bring to the boil, then reduce to a gentle simmer and cook for 8 to 10 minutes until the vegetables are just tender. Add the courgette and simmer for 3 to 4 minutes more until it is tender but still holding its shape.
- While the vegetables simmer, blend the fresh coconut with the green chilli pepper, ground cumin and 2 tbsp water from the pot (or fresh water) to a thick, spoonable paste. Scrape down the blender as needed so the paste is evenly ground. Keep it fairly coarse rather than completely smooth for a traditional texture.
- Lower the heat under the vegetables to very low so the liquid is barely moving. Stir in the coconut paste and cook gently for 2 to 3 minutes, just to take the raw edge off. If it looks dry, add a splash of water to help it coat the vegetables.
- Take the pot off the heat and let it stand for 2 minutes to cool slightly. Whisk the yogurt until smooth, then stir it into the pot along with the remaining 0.5 tsp fine sea salt. Put the pot back on the lowest heat for 1 to 2 minutes, stirring constantly, until warmed through but not boiling.
- Warm the coconut oil in a small saucepan over medium heat until it shimmers. Add the fresh curry leaves and let them sizzle for 20 to 30 seconds until fragrant. Pour the curry leaf oil over the avial, stir once, then rest for 2 minutes before serving as a side with rice.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer gentle and cut the vegetables to similar thickness so they turn tender at the same time and do not break up.
- After adding the yogurt, do not let the avial boil or it can split; keep the heat very low and stir constantly until just warmed through.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised yogurt and ensure the dish is heated until piping hot throughout.
Substitutions
- Replace the yogurt with greek-yogurt for a thicker, richer finish; loosen with a splash of water if needed.
- Replace the green chili pepper with serrano-pepper for a similar heat level.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, stirring often and adding a splash of water if needed; do not boil.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (30min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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