Avial is a mixed vegetable stew or curry cooked in a coconut and yogurt gravy. Seasoned with coconut oil and curry leaves, this gluten free side dish, made particularly during Vishu and Sadya meals is served with Sambar and Rice.
This is a Palakkad Style Avial hence the recipe is No Onion No Garlic.
A little Trivia About Avial
According to Hindu Mythology, Avial was accidently invented by Bhima (Pandavas) during their exile period.
During the exile, Bhima was working as a cook in a palace. When asked to cook and serve a dish, he chopped up many varieties of vegetables, boiled them, added coconut and presented the dish to the King. This dish later became popular as Avial.
This remains one of my most favorite Kerala recipes and why not? It has everything that I love – mixed vegetables, fresh coconut and the aroma of coconut oil.
Avial falls under the category of “Eat the Rainbow”. Made with assorted vegetables, it is filling, healthy and satisfying.
This is ideal to make when you have to “empty your refrigerator”. It can be made with just 3-4 vegetables or a variety, as per availability. Recipe can be easily adjusted with what is available.
Clearly my mother made the best aviyal and this is her recipe. My husband, like every other South Indian, loves to eat this with Adai Dosa - The perfect combination!
List of Vegetables for Avial
Note – All the vegetables have to be cut lengthwise and uniformly so that it cooks at the same time without turning mushy. The texture of the vegetables is key.
Pumpkin (Mathanga, Mathan, Kaddu) – The skin is peeled and the guts / seeds are removed. You can use Butternut Squash instead of pumpkin for this recipe.
Ash Gourd (Elavan, Poosanikai, Winter Melon) – same process to be followed as pumpkin.
Drumstick (Moringa Pods) – Cannot imagine Avial without drumstick. When in season or easily available, definitely add. The thick outer skin needs to be peeled and then added so that it cooks faster. Drumsticks take the longest to cook when making avial.
Chena (Suran, Senai Kizhangu or Elephant Foot Yam) – The skin contains a lot of mud. Cut the thin skin. Some people are allergic to this vegetable and while chopping it does cause itching so ensure you wear gloves or wash your hands thoroughly after chopping.
Avarakkai (Flat Beans, Papdi) – String them, cut them into half.
Raw Banana (Vazhakkai or Green Plantain) – The skin needs to be peeled and sliced lengthwise. This vegetable needs to be soaked in water after cutting to avoid discoloration.
Carrot – It adds a sweet touch and a nice color pop.
Note –
- Avarakkai can be replaced with Achinga Payar or long beans or regular beans.
- Vegetables like snake gourd or parwal can be added.
- You can add yellow squash or zucchini cut into thick strips. Since they cook fast, add them towards the end.
- Instead of winter melon, you can also add Madras Cucumber or Yellow Cucumber.
- Many people add potatoes, which we don’t. This vegetable curry is more about using gourds, tubers which are more popular in the region.
Avial is made in two ways – One that is called “Getti Avial” or Aviyal that is a thick mixture and contains only coconut and maybe little curd. It can be eaten as a dry sabzi with sambar and rice.
The other version is what I am sharing today. It has a bit of sauce which is a mixture of coconut and whisked curd. Avial in certain homes is also made using tamarind paste for “sour” taste but we prefer curd.
Other Ingredients
Curd – It acts as both “Sauce” or “gravy" for the recipe as well as brings the “sour” element to the dish. We like using fresh curd, especially during summers, as it tends to taste very sour by the time lunch is served.
Coconut – Green Chilli and Cumin – Fresh Coconut to be minced along with spicy green chillies and cumin seeds or jeeragam. This provides the curry some body and thickness. Use green chillies according to spice tolerance.
Avial has no tempering. It is just seasoned with coconut oil and curry leaves. It is basically a zero oil recipe unless you add coconut oil, which by the way, you shouldn’t skip!
The Recipe is Gluten Free but not Vegan (curd). You can however, opt for a vegan curd and try this dish at home.
For a Vegan and Gluten Free Stew Recipe, Do Check out Kerala Vegetable Stew or Ishtu.
How to Make Avial (Kerala Style)
In a heavy bottom vessel, add all the vegetables. Try to place the drumstick, suran and vazhakkai at the bottom and the pumpkin, melon on the top as they cook faster.
Add water, just enough so that the vegetables partially sink. Now add turmeric powder and salt to taste.
Do not leave the avial unattended. You will need to mix at intervals to ensure even cooking. Carefully mix so that the vegetables do not break.
In a mixer jar, add freshly grated coconut, green chillies and cumin. Mince it just 1 or 2 tablespoons of water. It should resemble a thick paste. Keep this aside.
In a bowl, measure and add ¾ cup of thick curd. Whisk it well and keep aside.
Check the vegetables. It should be tender and easily cut with a knife. Always check the tougher vegetables like suran, vazhakkai and drumstick.
Once vegetables have cooked, add the coconut mix, followed by the curd. Add lots of curry leaves, mix gently, check salt and add some, if required. Switch off the flame. Do not boil or simmer after the curd is added.
Drizzle coconut oil and add some more curry leaves, as required and serve.
Serving Suggestions –
- It tastes best with Quinoa Adai Dosa or Milagu Adai for breakfast or brunch.
- It can be served as a filling brunch with Foxtail Millet Dosa or Oats Dosa.
- Serve with Appam, Parotta or Chapati, Poori as side dish.
Frequently Asked Questions about Avial
Avial can be refrigerated and used within 24 to 48 hours. If using sour curd, I would recommend up to 24 hours only.
It can be reheated in a microwave (remove only the portion you want to consume) and served.
Other Traditional Kerala Sadya Recipes on the blog –
- Mambazha Pulissery – Ripe Mango Curry with coconut and curd.
- Beetroot Pachadi – Kerala Style Beetroot Raita
- Mathanga Erissery – Pumpkin and Red Cow Peas Curry.
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Avial | Aviyal | Kerala Style Mixed Vegetables Coconut Curry
Ingredients
Ingredients (1 cup is 250 ml, 1 tbsp 15ml, 1 tsp 5 ml)
- 250 gms Ash Gourd (Poosanikai, Winter Melon)
- 250 gms Pumpkin (Kaddu, Parangikkai)
- 20 nos Avarakkai (Flat beans, Papdi)
- 250 gms Chena (Elephant Foot Yam, Suran, Jimikand)
- 2 nos Raw Banana (Plantain, Vazhakkai)
- 2 nos Carrots
- 2 nos Drumstick or Moringa Pods (approximately cut into 2 inch pieces)
- Few curry leaves
- ½ tsp Turmeric powder
- 1 ½ cups Water to cook the vegetables approx
- Salt to taste
Ingredients For the gravy
- ¾ cup Curd (fresh and thick)
- 1 cup freshly Grated coconut
- 1 tsp Jeera or cumin seeds
- 6-7 nos. green chillies
- 1 - 2 tbsp Water for grinding Use hot water if using frozen coconut
Garnish / Seasoning
- 1 tbsp coconut oil
- Few curry leaves
Instructions
- In a heavy bottom vessel, add all the vegetables. Try to place the drumstick, suran and vazhakkai at the bottom and the pumpkin, melon on the top as they cook faster.
- Add water, just enough so that the vegetables partially sink. Now add turmeric powder and salt to taste.
- Do not leave the avial unattended. You will need to mix at intervals to ensure even cooking. Carefully mix so that the vegetables do not break.
- In a mixer jar, add freshly grated coconut, green chillies and cumin. Mince it just 1 or 2 tablespoons of water. It should resemble a thick paste. Keep this aside.
- In a bowl, measure and add ¾ cup of thick curd. Whisk it well and keep aside.
- Check the vegetables. It should be tender and easily cut with a knife. Always check the tougher vegetables like suran, vazhakkai and drumstick.
- Once vegetables have cooked, add the coconut mix, followed by the curd. Add lots of curry leaves, mix gently, check salt and add some, if required. Switch off the flame. Do not boil or simmer after the curd is added.
- Drizzle coconut oil and add some more curry leaves, as required and serve.
Notes
- I have made a large batch of this vegetable to serve for lunch and saved some for breakfast the next day with Adai.
- You can easily halve the recipe, as per preference.
- This will serve atleast 8 to 10 people (single serving) as side dish during Sadya.
- If you do not have coconut oil, skip the step but do not use any other oil for this recipe.
- Once the curd and coconut is added, mix well and switch off the flame immediately. We do not want the curd to split.
- The curd or yogurt acts as a souring agent. You can either use a day old batch or fresh (like I have). It depends on your taste and preference.
- If you want more “sauce” or “Gravy” add some water after the curd and coconut are added. The consistency can be easily adjusted.
- To save time, you can cook the vegetables in a pressure cooker but if you are a beginner, I would suggest cooking on stove top.
This recipe first appeared on Masalachilli in Feb 2018. I have updated the blog post with fresh pictures, details and step by step pics.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan