Avial (അവിയൽ)

Avial is a cornerstone of Kerala's Sadya feast, the elaborate vegetarian spread served on banana leaves at weddings and the Onam harvest festival. Credited by legend to Bhima of the Mahabharata, it is a forgiving and flexible dish: almost any firm vegetable can be included, bound together by a coconut-yoghurt sauce and finished with a wallop of coconut oil and curry leaves.

Serves: 4

Ingredients

• 150g (5 oz) drumstick (moringa), cut into 8cm (3 in) pieces
• 150g (5 oz) raw banana or plantain, peeled and cut into batons
• 150g (5 oz) yam (suran) or potato, cut into batons
• 100g (3.5 oz) carrot, cut into batons
• 100g (3.5 oz) green beans, halved
• 1 tsp (3g) turmeric
• 1 tsp (4g) salt
• 150ml (⅔ cup) water

Coconut paste:

• 80g (1 cup) fresh or frozen grated coconut
• 2 green chillies
• 1 tsp (3g) cumin seeds
• 120ml (½ cup) plain yoghurt (not sour)

Finishing:

• 1 tbsp (15ml) coconut oil
• 10–12 fresh curry leaves

Instructions

1. Combine the harder vegetables (yam, plantain, carrot, drumstick) in a wide pan with turmeric, salt, and water. Cover and cook over medium heat for 10 minutes.
2. Add the green beans and cook a further 5 minutes until all vegetables are just tender but hold their shape — do not overcook.
3. Grind the coconut, green chillies, and cumin to a coarse paste using a blender, adding a splash of water. Stir in the yoghurt.
4. Reduce heat to low. Pour the coconut-yoghurt paste over the vegetables and stir gently to coat. Cook 3–4 minutes, stirring, until the mixture is dry and fragrant. Do not boil or the yoghurt will split.
5. Remove from heat. Drizzle with coconut oil and scatter curry leaves on top. Stir once.
6. Serve as part of a Sadya spread or with steamed rice.

Cook's Notes: The vegetables should be cut to a uniform 1cm (0.5 in) thickness for even cooking. Drumstick adds irreplaceable flavour — seek it out at Indian grocers. Avial keeps well and is excellent the next day as a packed lunch.