Avial is one of the most recognizable dishes served as part of a traditional Kerala Onam Sadya. Made with a colourful combination of vegetables, fresh coconut, green chillies, yogurt and coconut oil, Avial is mildly spiced, creamy and full of the natural flavours of Kerala vegetables.
Unlike many heavily spiced vegetable curries, traditional Avial relies on the vegetables, coconut and coconut oil for much of its flavour. It is also a wonderful way to bring several seasonal vegetables together in one dish.
If you are preparing an Onam Sadya at home, this easy Avial recipe can be made alongside the other Sadya dishes.
Ingredients for Kerala Avial
Vegetables
You can use a combination of vegetables such as:
- Raw banana – 1
- Elephant yam – 100 g
- Carrot – 1
- Drumstick – 1
- Ash gourd – 150 g
- Cucumber – 1 small
- Beans – 8–10
- Snake gourd – 100 g
Cut the vegetables into similar-sized long pieces so that they cook evenly.
You don’t have to use every vegetable listed above. The exact combination can vary between families and regions.
For the coconut mixture
- Fresh grated coconut – 1 cup
- Green chillies – 2–4
- Cumin seeds – ½ teaspoon
- A little water, as required
Grind these together into a coarse, thick paste. Avoid making it completely smooth.
Other ingredients
- Thick yogurt/curd – ½ to 1 cup
- Turmeric powder – ¼ teaspoon
- Salt – to taste
- Coconut oil – 1–2 tablespoons
- Curry leaves – 1 sprig
Step 1: Prepare the Vegetables
Wash, peel and cut the vegetables into long pieces of roughly the same size.
Because different vegetables take different amounts of time to cook, start with the harder vegetables first and add softer vegetables later.
This helps prevent some vegetables from becoming mushy while others remain undercooked.
Step 2: Cook the Vegetables
Place the harder vegetables in a wide pan with a little water, turmeric powder and salt.
Cook them over medium heat.
Add the softer vegetables as the cooking progresses. You want the vegetables to become tender while retaining their shape.
Avoid adding too much water. Traditional Avial should be relatively thick rather than watery.
Step 3: Add the Coconut Mixture
Once the vegetables are almost cooked, gently mix in the freshly ground coconut, green chilli and cumin mixture.
Cook for a few minutes on low heat.
Do not vigorously stir the vegetables because they can break apart.
Step 4: Add the Yogurt
Lower the heat and add beaten yogurt.
Mix gently until everything is combined.
Avoid boiling the Avial vigorously after adding the yogurt. Excessive boiling can cause the yogurt to split and change the texture of the dish.
Step 5: Finish with Coconut Oil and Curry Leaves
Turn off the heat and add fresh curry leaves and coconut oil.
Give the Avial a gentle mix.
That final drizzle of coconut oil gives the dish its characteristic Kerala flavour and aroma.
How to Get the Best Traditional Avial
Use fresh coconut
Freshly grated coconut gives Avial a much better flavour and texture than packaged desiccated coconut.
Don’t overcook the vegetables
The vegetables should be soft enough to eat but should still retain their individual shape.
Keep the spices mild
Avial isn’t intended to be an intensely spiced curry. Green chilli provides the main heat, while cumin and coconut add depth.
Don’t make it watery
A good Avial should be thick and coat the vegetables rather than resemble a vegetable stew.
Add coconut oil at the end
Fresh coconut oil added after cooking provides much of the characteristic aroma associated with traditional Kerala Avial.
Can You Make Avial Without Yogurt?
Yes. Some traditional variations of Avial are prepared without yogurt, while others use sour curd or buttermilk.
If you prefer a version without dairy, you can prepare Avial using the vegetables, coconut mixture and coconut oil. The resulting dish will have a slightly different flavour but still works beautifully as part of a Sadya.
Can Avial Be Prepared Ahead of an Onam Sadya?
Yes. Avial can be prepared in advance, which makes it convenient when you’re preparing a large Sadya.
However, avoid overcooking the vegetables during the initial preparation. They will continue to soften as the dish rests and is reheated.
For the best flavour, add the final coconut oil and curry leaves close to serving time.
How Avial Is Served in an Onam Sadya
Avial is traditionally served as one of the vegetable preparations on the banana leaf during a Kerala Sadya. It pairs beautifully with rice and other Sadya dishes and contributes both colour and texture to the meal.
A typical Sadya may include many other dishes such as:
- Parippu
- Sambar
- Rasam
- Thoran
- Olan
- Kalan
- Pachadi
- Kichadi
- Pickles
- Pappadam
- Payasam
The exact dishes vary according to region, family tradition and the occasion.
Traditional Kerala Avial for Onam
Avial doesn’t need complicated ingredients or elaborate cooking techniques. The secret is in fresh vegetables, freshly grated coconut, gentle cooking and good-quality coconut oil.
Whether you’re preparing a small family meal or an elaborate Onam Sadya, this traditional Kerala Avial recipe is an easy way to bring an authentic taste of Kerala to your festive table.
Tip: For an especially colourful Sadya, choose vegetables with different natural colours and cut them into similar-sized pieces. The result will look as good on the banana leaf as it tastes.