Avial (Kerala Mixed Vegetables in Coconut)
A thick, lightly sour medley of vegetables in coconut and curry leaves, served at Kerala feasts.
Made with South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £1.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 630kcal
- 24.5gcarbs
- 7.6gof which sugars
- 56.4gfat
- 34.9gsaturates
- 8.2gprotein
- 5.5gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the potatoes, carrots and squash in a wide pan with the water and a pinch of salt. Cover and cook over a medium heat for 10 minutes, until just starting to soften.
10 min - 2
Add the green beans and your ready made South Indian coconut curry base (see the base recipe). Simmer uncovered for 8 minutes, stirring now and then, until the vegetables are tender but still hold their shape.
8 min - 3
Take the pan off the heat and let it cool for 2 minutes. This stops the yoghurt splitting.
- 4
Stir in the coconut yoghurt and taste for salt.
- 5
Heat the coconut oil in a small pan, add the curry leaves and cook for 20 seconds until crisp. Pour the oil and leaves over the avial and serve warm.
0 min 20 s
Tips
- Cut the vegetables into batons of the same size, about the length of your finger.
- Raw mango or a spoonful of tamarind gives the traditional sour edge. Coconut yoghurt does that job here.
- A spoon of raw coconut oil stirred in at the end gives the authentic aroma.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 2 days in the fridge. Reheat gently until steaming hot all the way through. Freezing makes the vegetables soft, so it is best fresh.
Questions
What is avial traditionally served with?
It is part of a Kerala sadya feast with rice, sambar, thoran and pickle. At home it is also eaten with plain rice or as a side to any curry.
Can I use ordinary yoghurt?
Yes, if dairy is fine for you. Use plain whole milk yoghurt in the same quantity. It makes it tangier.
Which vegetables work best in avial?
Firm vegetables that hold their shape: carrot, potato, green beans, squash, drumstick, yam and plantain. Avoid watery ones such as courgette.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
