This Kerala avial (mixed vegetables with coconut) is a beautiful and mildly spiced amalgamation of an array of vegetables. This side dish is cooked in a coconut and yoghurt paste, that is only spiced with fresh chilis and cumin seeds. Moreover, this is a healthy recipe. Since, the vegetables are steamed first and then tossed in the coconut paste, there is no use of oil. So, this is a healthy, easy and a quick recipe. And of course a very delicious one too. The consistency of this dish is semi-thick. But you could make it in a curry form, if you so wish.
I had, long back, eaten this at a Tamilian (hailing from Tamil Nadu) friend’s home. Now, you wonder how come a recipe from Kerala in her home. Actually, she belongs to a place called Palakkad in Kerala, which incidentally is very close Tamil Nadu as well. So both these states, have avial in their cuisine. And since, I have learnt this from another friend from Kerala, here is my recipe for Kerala avial or mixed vegetables with coconut.
Kerala is a beautiful state in south of India. It is blessed with beautiful beaches, water bodies and coconut trees. And that’s why you will see it’s prevalent use in Kerala’s cuisine.
Also check:
Roasted potatoes with sambar masala
Aloo palda (potatoes in yoghurt gravy)
Avial
While the recipe is very simple, there is a good bit of cutting and chopping to do. And that is because, of the host of vegetables in the Kerala avial or mixed vegetables with coconut. In a traditionally made aviyal, you could expect up to 13 to 15 different types of veggies. Nevertheless, you could use any number, you feel ok with. I have used six of them, in my recipe. Generally, vegetables of similar texture and cooking time are used. I have used potatoes, pumpkin, drumsticks, carrots, beans and plantains. Nonetheless, you could also add yam, cluster beans, ash gourds etc.
Traditionally, the vegetables are steamed first and then cooked for about 5-7 minutes in the coconut and yoghurt paste. After which, it is garnished with some curry leaves and coconut oil. However, I have taken some creative liberties here, in the last step. I have fried the curry leaves in the oil first and then added it to my aviyal. And that is purely because I like fried curry leaves. So, you could take a call on how you would want to garnish your curry.
What to pair it with?
Normally, the avial is paired with steamed rice. And whether you make a curry or keep it semi-thick, it is a delicious combination. I, however, paired mine with another delicacy from Kerala – coconut rice. Made with coconut milk, this is another fantastic and simple rice recipe. I will shortly share the recipe for it too. Until then, I hope you try the Kerala avial (mixed vegetables with coconut) and enjoy it, as well.
Here is the recipe and do write to me with your feedback.
Eat hearty!
Kerala avial or (mixed vegetables with coconut)
Equipment
- Shallow cooking pot with lid
Ingredients
- ½ cup carrots cut in 1 inch (thickness & length) matchsticks
- ½ cup plantains (raw banana) cut in 1 inch (thickness & length) matchsticks
- ½ cup drum sticks (moringa) cut 1 inch in length
- ½ cup potatoes wedges 1 inch thick
- ½ cup French beans cut 1 inch in length
- ½ cup pumpkin cut 1 inch in length, roughly
- 1 cup grated coconut
- 3 tbsp yoghurt
- 3-4 green chilis or as per taste
- 6-7 curry leaves
- 1 tsp cumin seeds
- 1 tbsp coconut oil
- ½ tsp turmeric powder
- salt to taste
Instructions
- Cut and keep the vegetables ready
- Set 6-8 cups of water mixed with a tsp of salt and the turmeric to boil
- When it comes to a simmer, add the vegetables in. Cover and cook until the vegetables are cooked through, but don't let them turn mushy
- In the meantime, in a mixer jar, grind together the coconut, cumin, chilis and yoghurt with salt to taste, to a smooth paste
- Drain the vegetables, and transfer to the same pot with the coconut paste
- Mix in gently with ½ cup water and on a low medium flame cook for 5-6 minutes. Remove from flame*
- In a small, separate pan, heat the oil and add the curry leaves**
- Drizzle the flavoured oil over the cooked vegetables and mix gently without breaking the veggies
- Serve the Kerala avial or mixed vegetables with coconut, hot with some rice. Enjoy!
Notes
- *Adding water is optional
- **Instead of tempering the oil, you can directly add the oil and curry leaves in the avial. That is actually how it is traditionally done
- tbsp - tablespoon
- tsp - teaspoon
