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Avial
अवियल
A Kerala mixed vegetable curry in a coconut-yogurt base, mild enough for every age at the table.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
35 minServes 3LunchSuits Pitta, KaphaChildren eat it
You'll need
- 2 cups mixed vegetables (drumstick, carrot, beans, raw banana), cut into batons
- 1/2 cup grated coconut
- 1/2 tsp cumin seeds
- 2 green chillies
- 1/2 cup curd
- 1 tsp coconut oil
- A sprig curry leaves
- Salt, to taste
Method
- Cook the vegetables with a little water and salt until just tender, not mushy.
- Grind the coconut, cumin and green chillies to a coarse paste.
- Stir the paste into the cooked vegetables, and simmer a few minutes.
- Off the heat, fold in the curd and finish with coconut oil and curry leaves.
Why this dish
Coconut and curd together make this one of the more cooling vegetable curries in the South Indian repertoire, suited to Pitta, while the vegetables keep it substantial enough for Kapha at a midday meal.