Avial holds a special place in South Indian cuisine, and once you try it, you’ll understand why. This vibrant mixed vegetable curry is like a warm hug from your kitchen. Picture this: tender vegetables swimming in a creamy coconut-yogurt sauce that’s been kissed with curry leaves and fragrant spices. What makes this dish truly special is how it celebrates whatever vegetables are in season. My grandmother always said that no two avials are exactly alike, and that’s the beauty of it. Each family has their own twist on this classic recipe.
About the Recipe
This recipe transforms simple everyday vegetables into something magical. You don’t need fancy ingredients or complicated techniques to create this masterpiece. The secret lies in the coconut-cumin paste and the gentle cooking method that lets each vegetable shine while melding together beautifully. It’s forgiving too – if you don’t have one vegetable, just swap it for another. This dish teaches you that vegetarian cooking can be incredibly satisfying and full of flavor.
Why You’ll Love This Recipe
First, it’s practically foolproof. The vegetables cook gently together, so there’s no stress about perfect timing. The creamy coconut-yogurt sauce is surely divine – rich without being heavy. You’ll love how the different vegetables create a rainbow of colors on your plate. Plus, it’s incredibly healthy and filling. The best part? Your kitchen will smell amazing while it’s cooking. The aroma of curry leaves hitting hot coconut oil is pure magic. This recipe also uses common vegetables, so you won’t need to hunt for exotic ingredients.
Cooking Tips
Cut all vegetables to similar sizes so they cook evenly. Don’t skip the step of cooking harder vegetables first – this ensures everything finishes perfectly tender. When adding yogurt, keep the heat low to prevent curdling. Make sure your coconut paste is smooth for the best texture. Add the coconut oil and curry leaves at the very end for maximum flavor impact.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes from start to finish. Serve hot with steamed rice or even roti. Store leftovers in the refrigerator for up to 3 days – the flavors actually get better overnight. Reheat gently on low heat, adding a splash of water if needed.
Similar Recipes
- Sambar (South Indian lentil curry)
- Kootu (mixed vegetable and lentil stew)
- Thoran (dry vegetable stir-fry with coconut)
- Olan (pumpkin and black-eyed peas curry)
Nutrient Benefits
This dish is a nutritional powerhouse. The variety of vegetables provides vitamins, minerals, and fiber. Coconut adds healthy fats while yogurt contributes protein and probiotics for gut health. The different colored vegetables mean you’re getting a wide range of antioxidants. It’s naturally gluten-free and vegetarian, making it suitable for many dietary needs.
Avial
Ingredients
- 100 g White Pumpkin (Ash Gourd)
- 100 g Yellow Pumpkin
- 100 g French Beans
- 100 g Cluster Beans (Avarakkai)
- 100 g Carrot
- 2 Potato
- 2 Brinjal
- 1 Drumstick
- 1/4 cup Green Peas
- handful Curry Leaves chopped
- 2 1/2 cups Curd
- 1 tbsp Coconut Oil
- Salt as per taste
Grind to a Paste:
- 3/4 Coconut grated
- 3 tsp Cumin Seeds
- 8 Green Chillies (or Red Chillies)
Instructions
- Wash, peel and cut the vegetables into small pieces.
- Add water to a large pan and place over medium flame.
- Add the carrots, beans, drumstick, potato and simmer for 5 to 10 minutes or until half cooked.
- Add all the other vegetables (pumpkins, brinjal, peas).
- Sprinkle some salt and stir well.
- When all the vegetables are cooked, approximately 15 to 20 minutes, add the curd.
- Simmer for a minute and add the ground paste.
- Stir well and cook for few minutes or until the water has almost been absorbed.
- Add coconut oil and curry leaves.
- Mix again and remove.
- Serve with rice.
Notes
- Ensure the avial is not too watery or too dry.
- In some places, Yam, Snake Gourd and Raw Bananas are also added.
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Frequently Asked Questions
Can I use different vegetables than what’s listed?
Surely. Avial is meant to be flexible. Use whatever seasonal vegetables you have on hand. Root vegetables, gourds, and beans work best. Just remember to add harder vegetables first and softer ones later.
My yogurt curdled when I added it. What went wrong?
This happens when the heat is too high. Always add yogurt on low heat and stir gently. You can also whisk the yogurt smooth before adding it. If it does curdle, don’t worry – the taste will still be delicious.
Can I make this recipe vegan?
Yes. merely replace the yogurt with coconut milk. Use about 1 cup of thick coconut milk instead of the curd. The flavor will be slightly different but equally delicious.
2 comments
Is this Avial international type or tredetional one.
Being a Malayali I hadn’t heard about such Avial
Please find out right person to get proper recipe
Avial has got numerous local and regional flavours. This is more popular in the Tamil Nadu side.
You can find the Kerala style avial here: https://www.awesomecuisine.com/recipes/9948/kerala-avial.html