Avial Recipe: Kerala’s Vegetable Harmony in a Bowl

When Simplicity Meets Soul: The Magic of Avial

There’s something deeply grounding about Avial — that unmistakable South Indian dish that tastes like comfort, celebration, and balance all at once. Originating from Kerala but loved across India, Avial is a gentle mix of seasonal vegetables simmered in coconut, yogurt, and curry leaves. It’s the perfect blend of earthy and tangy — and for many Indian expats in Europe, it’s the taste that instantly transports them home.

What Makes Avial So Special

Unlike most curries, Avial doesn’t rely on heavy spices. Instead, it celebrates the natural sweetness and texture of vegetables. The coconut-yogurt base ties everything together with just the right amount of warmth from green chilies and cumin.

It’s usually served alongside steamed rice, sambar, or even adai - making it a versatile favorite during Onam, family gatherings, or those quiet days when you crave something light yet fulfilling.

Ingredients You’ll Need to Make Avial

• ½ cup Carrot, cut into batons
  

• ½ cup Drumsticks (Moringa Pods)
  

• ½ cup Raw Banana, peeled and sliced
  

• ½ cup Yam (Suran)
  

• ½ cup Snake Gourd (Padavalanga)
  

• ½ cup Beans
  

• ¼ cup Grated Coconut
  

• 2 Green Chilies
  

• ½ tsp Cumin Seeds
  

• 1 cup Curd (Yogurt)
  

• 2 tbsp Coconut Oil
  

• 8–10 Curry Leaves
  

• Salt to taste
  

• Water as required
  
  

Serving Size

Serves 3–4 people

Duration

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Step by Step Instructions

1. Prepare the Vegetables:
    Wash and chop all the vegetables into similar-sized batons for even cooking.
   

2. Boil and Simmer:
    Add the chopped vegetables to a large pot with water and salt. Cover and cook until they’re soft but not mushy.
   

3. Grind the Coconut Paste:
    In a blender, add grated coconut, green chilies, and cumin seeds. Grind into a coarse paste with minimal water.
   

4. Combine with Yogurt:
    Whisk the yogurt separately until smooth, then mix it with the ground coconut paste.
   

5. Bring It All Together:
    Add the coconut-yogurt mixture to the cooked vegetables. Stir gently on low heat — avoid boiling once yogurt is added to prevent curdling.
   

6. Finish with Flavor:
   Drizzle with coconut oil and top with curry leaves. Stir once and remove from heat.
   
   

Tips to Perfect Your Avial Every Time

• Use thick curd — this prevents the gravy from becoming watery.
  

• Don’t skip the coconut oil — it gives Avial its authentic Kerala aroma.
  

• Balance the vegetables — use a mix of root veggies (like yam or carrot) and soft ones (like drumstick or raw banana).
  

• If you can’t find drumsticks in Europe, Dookan’s frozen drumsticks are a great alternative.
  
  

Nutrition Snapshot

FAQ

Q: Can I make Avial without curd?
Yes — replace curd with raw mango or tamarind pulp for a vegan version with a tangy twist.

Q: What type of vegetables are best for Avial?
A mix of firm and soft veggies like yam, carrot, beans, raw banana, and drumsticks works best.

Q: Can I store Avial overnight?
Yes, refrigerate it in an airtight container. Reheat gently without boiling to preserve its flavor.

Final Thought

Avial is more than just a curry - it’s a bowl of calm. For those living far from home, it’s a simple yet powerful reminder of Kerala’s soulful cooking — fresh, nourishing, and always made with care.

At Dookan, you can easily find all the authentic ingredients you need - from  curry leaves to coconut  — delivered right to your doorstep across Europe. Because good food should always feel like home, no matter where you are.