Mixed Vegetable Curry (avial)

Avial is a traditional mixed vegetable curry from Kerala, India, known for its creamy coconut-based sauce and aromatic flavors. This vegetarian dish is a staple in Kerala cuisine and is often served during festive occasions and special gatherings.

Mixed Vegetable Curry (avial)

Ingredients

  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 cup diced green beans
  • 1 cup diced ash gourd (winter melon)
  • 1 cup diced raw bananas
  • 1 cup diced drumsticks
  • 1 cup grated coconut
  • 1-2 green chilies, chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 cup yogurt
  • Curry leaves
  • Salt to taste

Instructions

  1. Boil the diced vegetables with turmeric powder, salt, and curry leaves until they are cooked but still firm. Drain and set aside.
  2. Grind the grated coconut, cumin seeds, and green chilies into a fine paste. Add the yogurt and grind again to form a smooth mixture.
  3. Combine the boiled vegetables and the coconut-yogurt mixture in a pan. Cook on low heat for 5-7 minutes, stirring gently to coat the vegetables with the sauce.
  4. Once the curry is heated through, remove from heat and garnish with curry leaves.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
15g
Protein
3g
Fat
9g

Supplies

Large pot Grinder or food processor Pan

Tools

Knife Cutting board Spatula

Serving suggestions

Serve the mixed vegetable curry hot with steamed rice or Kerala parotta for a delightful meal.

Tips & tricks

For a richer flavor, you can add a tempering of mustard seeds, curry leaves, and red chilies in coconut oil before serving.

Cost

$10