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Kerala Style Avial

Kerala Style Avial is a medley of vegetables that is simmered in ground coconut – cumin mixture and topped off with a dollop of coconut oil.

Many friends shared their version and then I knew, even within Kerala, it’s made in a few different ways and differs from city to city, home to home. I decided to follow Edible garden’s recipe because it is a no onion – garlic recipe and her pics of avial is so tempting.


Preparation and cooking time: 45 mins

Recipe of Edible garden

Ingredients you’ll need:

It’s important to cut the vegetables the same way for even cooking and for avial the vegetables are generally cut lengthwise. If you don’t have raw mangoes in hand or they are not sour enough, you can add 1 tbsp of tamarind extract.


1/2 cup of raw mango
1 carrot
2-3 eggplant
1/2 of raw banana
1/3- 1/2 cup of jackfruit seeds
1/2 cup of elephant yam
8-10 beans
8 2” long drumstick pieces 
2 cups of grated coconut
1 tsp of cumin
1 tsp of red chili powder or to taste
2-3 green chilies
1/2 tsp of turmeric powder
2 tbsp of coconut oil
A few curry leaves




Add all the cut vegetables except mangoes to a large heavy bottom cooking pot with 1 cup of water. The mango pieces cooks quicker than other vegetables and by adding them at this time, they become almost invisible by the time they are served.

Crush Cumin to a coarse powder. Avoid store bought cumin powder.

To the vegetables, add half of the turmeric powder, cumin powder, curry leaves, and chili powder. Add 1 cup water and mix well. Cook covered on medium flame for 10-15 mins, stirring every 5 mins or so to avoid the vegetables sticking to the bottom.

While the vegetables are cooking, grind together coconut, green chilies, remaining turmeric and some more curry leaves to a coarse paste without adding water.

Cook until the vegetables are tender yet hold their shape, take care not to cook them to a mush.

Add the mango strips to the vegetable mixture and mix well.

Add ground coconut mixture on top along with salt to taste. In the original recipe, Nags mentions “cooking the vegetable mixture without mixing the coconut on top” but I was all enthusiastic and did mix the ground coconut (this did not hamper the taste part though) and cooked on low flame for 5-8 minutes.

Drizzle the coconut oil on top and mix gently. The coconut oil added at the last is a must as you may have noticed by now that there is no tempering to the dish.

Happy Cooking

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December 2017
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