This South Indian Avial is a lesson in simplicity, showcasing how vegetables can turn into a delectable dish whenever you use the right ingredients and spices. Here, we’re letting a bundle of fresh vegetables shine in a creamy, spiced coconut sauce. The end product creates a bowl that’s hearty and delicate.

The magic of this recipe starts with a paste of fresh coconut, cumin, ginger, and green chilies, which binds the vegetables together. You’ll finish the veggies off by tempering them in coconut oil, mustard seeds, curry leaves, and dried red chilies. This is what gives you that aromatic snap that is essential South Indian. Our Avial pairs perfectly with rice, making it a comforting staple.

What’s the History of Avial?

Avial gets its roots in Kerala as well as its neighboring regions in South India. Its origins are come from the agricultural lifestyle of the region, Many farmers would take whatever fresh vegetables are in season then combine them with coconut, yogurt, and spices.

Traditionally, Avial holds a place of honor in the Onam Sadhya, an elaborate, multi-course vegetarian banquet that celebrates the harvest festival. Sadhya is a carefully-curated ritual with each dish representing abundance, balance, and community. Avial symbolizes harmony and completeness.

South Indian Avial

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• Author: Veda Sankaran

Print Recipe

Description

Changing up the way you taste vegetables.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups water
• 1 large red potato, peeled and cubed
• 1 green banana, peeled and cut into ½” slices
• 1 bag of frozen mixed vegetables
• 1/3 cup green peas
• 1 cup Indian style whole milk yogurt

Ingredients for grinding:

• 1 tbsp cumin seeds
• 3 Thai green chilies
• 1 tbsp ginger, grated
• 1/2 cup unsweetened grated coconut (fresh/frozen)
• 4 tbsp water

Ingredients for tempering: 

• 1 tbsp coconut oil
• 3/4 tsp black mustard seeds
• 1 sprig curry leaves
• 2 dried red chilies

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Instructions

1. Prepare the coconut paste, by grinding cumin seeds, green chilies, ginger and coconut with 4 tablespoons of water. Set this aside to use later.
2. Boil the 2 ½ cups of water in a deep saucepan. Once boiling, place in the cubed potatoes and cook for 3-4 minutes. Then, place in the green banana slices, cooking for an additional 3 minutes.
3. Next, add the frozen avial vegetable mixture and boil for 3 minutes, before placing in the peas and boiling for an additional 2-3 minutes.
4. While the vegetables are boiling, whisk the ground coconut paste and yogurt together. Once the vegetables are softened, turn the heat to low, and gently add the yogurt a little at a time.
5. Cook on low just until the raw coconut smell is gone. Do not cook too long as the yogurt will curdle.
6. Lastly, heat the coconut oil in a small skillet. Once heated add the mustard seeds. Once the popping slows down, immediately add the curry leaves and red chilies. Pour this tempered oil on top of the avial. Serve with rice.

Notes

• Each state has a slightly different way of preparing this dish – some are thicker in consistency, some use turmeric while others don’t, some temper at the end and some don’t. This recipe is one similar to how my family from Tamilnadu prepares it.
• The vegetables used in avial are indigenous vegetables such as moringa drumsticks, elephant foot yam,and snake gourd combined with more familiar vegetables like green beans and carrots.

Recipe and Food Styling by Veda Sankaran
Prop Styling by Anna Franklin
Photography by Dave Bryce

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