The Dish That Belongs to Every Kerala Feast
Avial (pronounced ah-vee-yul) is one of Kerala’s most iconic dishes — a thick, creamy medley of mixed vegetables cooked with freshly ground coconut, green chilies, and cumin, finished with a generous drizzle of coconut oil and curry leaves. It’s a staple of the Kerala Sadya (the grand banana leaf feast served at weddings and festivals like Onam and Vishu), but it’s equally wonderful as an everyday side dish.
Legend has it that Avial was invented by Bhima of the Mahabharata during the Pandavas’ exile, when he had to cook with whatever vegetables were available. Whether or not the legend is true, the dish is a masterpiece of simplicity — humble ingredients transformed into something extraordinary by the magic of fresh coconut and coconut oil.
The finishing drizzle of Virgin Coconut Oil is what gives Avial its signature aroma and authentic Kerala character.
Ingredients
The Vegetables (use any combination)
- 1 cup raw banana (plantain), peeled and cut into batons
- 1 cup yam (chena), peeled and cut into batons
- 1 cup drumstick (moringa), cut into 3-inch pieces
- 1 cup carrot, cut into batons
- 1 cup beans, cut into 2-inch pieces
- 1 cup raw mango, peeled and cut into batons (adds natural sourness)
- 1 cup ash gourd (kumbalanga), cut into batons
- ½ tsp turmeric powder
- Salt to taste
For the Coconut Paste
- 1 cup freshly grated coconut
- 4–5 green chilies (adjust to heat preference)
- 1 tsp Laxmi Cumin Seeds
- ½ tsp turmeric powder
For Finishing
- 2 tbsp Virgin Coconut Oil
- 2 sprigs fresh curry leaves
- ½ cup thick yogurt (curd) — optional, for a tangier version
Instructions
- Cook the vegetables: Place all the vegetables in a wide pan. Add turmeric, salt, and just enough water to cook them (about ½ cup). Cover and cook on medium heat until the vegetables are just tender but still hold their shape — about 10–12 minutes. Do not overcook; the vegetables should have a slight bite.
- Make the coconut paste: Grind together fresh coconut, green chilies, cumin seeds, and turmeric into a coarse paste. Do not add water — the paste should be thick and textured, not smooth.
- Add the coconut paste: Once the vegetables are cooked and most of the water has evaporated, add the coconut paste. Mix gently to coat all the vegetables. Cook on low heat for 3–4 minutes, stirring carefully to avoid breaking the vegetables.
- Add yogurt (optional): If using, stir in the thick yogurt and mix gently. This adds a pleasant tanginess. If you’ve used raw mango, you can skip the yogurt as the mango provides natural sourness.
- Finish with coconut oil and curry leaves: Remove from heat. Drizzle Daily Delight’s Virgin Coconut Oil generously over the top. Add fresh curry leaves and mix gently. The raw coconut oil aroma is the defining characteristic of authentic Avial — don’t skip this step.
- Serve immediately as part of a Kerala Sadya spread or as a side dish with rice.
The Art of Choosing Vegetables for Avial
Avial is wonderfully flexible — you can use almost any firm vegetable. The key is to use a variety of colors and textures, and to cut everything into uniform batons (about 2–3 inches long and ½ inch thick) so they cook evenly. Traditional Avial always includes:
- Something starchy: Raw banana, yam, or elephant foot yam
- Something green: Beans, drumstick, or raw mango
- Something mild: Ash gourd or carrot
- A souring agent: Raw mango or yogurt — Avial must have a slight tang
Serving Suggestions
- As part of Kerala Sadya: Avial is one of the essential dishes on a banana leaf feast alongside sambar, rasam, rice, pappadam, and pickles.
- With steamed rice: Serve as a side dish with plain white rice and sambar.
- With pappadam: Crispy Kozhikoden’s Kerala Pappadam alongside Avial is a classic combination.
- With pickle: A small side of Brahmins Tender Mango Pickle completes the meal.
Tips for Perfect Avial
- Don’t overcook the vegetables. They should be tender but firm — mushy vegetables make for a poor Avial.
- Keep the coconut paste coarse. A slightly textured paste gives Avial its characteristic rustic feel. Over-blending makes it too smooth.
- Raw coconut oil at the end is non-negotiable. This is what gives Avial its soul. Use good quality virgin coconut oil like Daily Delight’s for the best aroma.
- Don’t add too much water. Avial should be thick and dry — not soupy. Add just enough water to cook the vegetables.
- Include raw mango when in season. It adds a beautiful natural sourness that elevates the dish.
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