Avial
A thick medley of vegetables simmered in a coarse coconut-yogurt paste and finished with raw coconut oil, the anchor dish of the Onam sadya.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Heavy-bottomed pot
- •Mixie for coconut paste
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 11 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 180 kcal
Instructions
- 1
Cut all vegetables into thick strips about 5cm long. Keep them similar in size.
- 2
Boil harder vegetables like yam and drumstick first in a little salted water.
- 3
Add the remaining vegetables in order of cooking time. Cook until tender but not mushy.
- 4
Grind coconut, cumin and green chillies with a splash of water. Keep the paste rough and grainy.
- 5
Stir the coconut paste and turmeric into the cooked vegetables.
- 6
Simmer gently for 5 minutes. Add water only if the mixture looks dry.
- 7
Turn off the heat. Gently stir in the whisked sour yogurt.
- 8
Add curry leaves and a generous drizzle of raw coconut oil.
- 9
Cover and rest for a few minutes before serving so the flavours settle.
Chef's tips
Never boil avial after adding coconut oil or yogurt, or the gravy will split. Use slightly sour yogurt for the authentic Onam sadya (traditional festive feast) tang.
Ingredient substitutions
- raw banana → chow chow (chayote)
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Warm gently on low flame; avoid boiling to keep the coconut-yogurt base from separating.
Common mistakes to avoid
- •Cutting vegetables into uneven sizes so some overcook and turn mushy.
- •Grinding the coconut into a completely smooth paste instead of keeping it coarse.
Serving suggestions
Cooked Avial?
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