Kerala Avial
A staple mixed vegetable dish where rehydrated coconut forms the creamy base. Enhances flavor and adds authentic richness to cooking.
Ingredients
- 1.5 cups Maharani Coconut Powder
- 3/4 cup warm water (for rehydration)
- 3 cups mixed vegetables (Yam, Plantain, Carrot, Beans, Drumstick, Ash Gourd)
- 1 tsp cumin seeds
- 4-5 green chilies
- 1/2 tsp turmeric powder
- 1/2 cup thick sour curd (yogurt)
- 2 tbsp coconut oil
- 1 sprig curry leaves
- Salt to taste
Need help preparing coconut?
Use our interactive rehydration calculator to find the exact powder-to-water ratios.
Open Rehydration CalculatorPreparation Steps
01
Prepare vegetables: Cut all the vegetables into uniform long batons (about 2 inches long). Cook them in a heavy-bottomed pan with turmeric powder, salt, and a splash of water until just tender (do not overcook).
02
Prepare the coconut: While the vegetables cook, rehydrate 1.5 cups of Maharani Coconut Powder with 3/4 cup warm water and let it rest for 10 minutes.
03
Make the paste: Grind the rehydrated coconut, green chilies, and cumin seeds into a coarse paste. Do not add excess water while grinding.
04
Combine and cook: Add the ground coconut paste to the cooked vegetables. Mix very gently to ensure the vegetables don't break. Cook on low heat for 3-4 minutes until the raw smell of the paste disappears.
05
Finish and serve: Remove the pan from heat and let it cool slightly. Gently fold in the beaten curd. Drizzle raw coconut oil over the dish and garnish with fresh curry leaves before serving.
Chef's Notes
TipNever boil the Avial after adding the curd, as it will cause the curd to curdle and spoil the texture.
Serving SuggestionA must-have traditional side dish for the Kerala Sadya.