Avial

Method

1. 1

   About Avial: Avial is perhaps the most important dish of Kerala cuisine — a mixed vegetable curry cooked in coconut and yogurt with minimal spices. It is served at every Onam Sadya and is the dish that defines Kerala vegetarian cooking. The combination of vegetables must include both hard and soft varieties.

2. 2

   Select the vegetables: Avial uses a specific mix of vegetables. Traditionally: raw banana, drumstick (moringa pods), elephant yam, raw jackfruit, ash gourd (white pumpkin), snake gourd, carrot and green beans. Use at least 5-6 different vegetables. Cut all into uniform thick strips or batons about 5-6cm long and 1cm thick.

3. 3

   Parboil harder vegetables: Start with harder vegetables — yam, raw banana, raw jackfruit, carrot. Add to a wide pot with half cup water, half tsp turmeric and salt. Cover and cook for 8 minutes until partially softened.

4. 4

   Add softer vegetables: Add drumstick pieces, ash gourd and snake gourd. Cook for another 5-6 minutes. All vegetables should be cooked through but still holding their shape — not mushy. Drain excess water leaving just a little.

5. 5

   Make the coconut paste: Blend 1.5 cups fresh grated coconut with 4-5 green chillies, 1 tsp cumin seeds and 2 garlic cloves to a coarse paste with minimal water. The paste should be grainy, not smooth.

6. 6

   Add coconut paste: Add the coconut paste to the cooked vegetables and mix gently. Cook on low heat for 5-6 minutes, stirring gently, until the coconut is cooked through and coats all the vegetables.

7. 7

   Add yogurt: Turn off heat. Add 3 tbsp fresh yogurt or thick curd and mix in very gently. The yogurt adds a slight tang and creaminess. Do not cook after adding yogurt — it will curdle.

8. 8

   Temper with coconut oil: This final step is non-negotiable for authentic avial. Heat 2 tsp raw coconut oil in a small pan until very hot. Pour directly over the avial — the raw coconut oil gives avial its essential flavour that cannot be replicated with any other oil.

9. 9

   Add curry leaves: Add a generous sprig of fresh curry leaves to the avial. Mix very gently one last time.

10. 10

    Serve: Avial should be thick, dry and well coated — not watery. Serve as part of the Onam Sadya on a banana leaf or as a side dish with steamed rice. The combination of multiple vegetables, coconut and coconut oil creates an extraordinary layered flavour.