Avial

Avial is the celebratory vegetable dish of Kerala, a creamy coconut and yoghurt curry that appears at every Onam Sadya feast spread across a banana leaf. Legend attributes its invention to Bhima of the Mahabharata, who improvised a dish from whatever vegetables were at hand. Today it remains a point of pride: every family has a slightly different vegetable combination, but the hallmarks are always fresh coconut, tangy yoghurt, and a finishing drizzle of coconut oil with curry leaves.

Serves: 4

Ingredients

• 200g (7 oz) raw banana or plantain, peeled and cut into 5cm (2 in) batons
• 150g (5 oz) drumstick (moringa pods), cut into 5cm pieces
• 150g (5 oz) yam (elephant foot yam) or sweet potato, cubed
• 100g (3.5 oz) green beans, halved
• 100g (3.5 oz) carrots, cut into batons
• 1 tsp turmeric
• 1 tsp salt
• 100g (3.5 oz) fresh grated coconut
• 3–4 green chillies
• 1 tsp cumin seeds
• 150ml (⅔ cup) thick plain yoghurt, whisked
• 2 tbsp coconut oil
• 12 fresh curry leaves

Instructions

1. Combine all vegetables in a wide pan with turmeric, salt, and just enough water to come halfway up the vegetables (about 150ml / ⅔ cup). Cover and cook over medium heat 10–12 minutes until just tender — do not overcook or the vegetables will collapse.
2. While vegetables cook, blend grated coconut, green chillies, and cumin with 2 tbsp water to a coarse paste.
3. Once vegetables are tender, drain off most of the cooking water, leaving only a few tablespoons. Stir in the coconut paste and cook uncovered 3 minutes, stirring gently.
4. Remove from heat and fold in the whisked yoghurt. The residual heat is enough — do not return to the flame or the yoghurt will split.
5. Heat coconut oil in a small pan until fragrant. Add curry leaves, fry 15 seconds, and pour over the avial. Serve immediately with rice.

Cook's Notes: The variety of vegetables matters — aim for at least five different kinds for authentic texture and colour. Drumstick pods are worth seeking out at Indian grocers; their earthy flavour is irreplaceable. The yoghurt must be full-fat and at room temperature before adding.