Avial - South Indian Veggie Coconut Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
185 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian, Vegan, gluten-free
Avial - South Indian Veggie Coconut Curry
Description
Avial - South Indian Veggie Coconut Curry uses a mixture of vegetables like potatoes, carrots, green beans, and local Indian varieties such as drumsticks and raw banana, all uniformly cubed and cooked until tender by steaming, simmering, or quick pressure cooking. The vegetables are lightly seasoned with turmeric and salt to maintain their natural flavors.
The signature coconut sauce is made by blending shredded fresh or dried coconut with green chilies, cumin seeds, turmeric, salt, and water into a coarse mixture, which is then added back to the cooked vegetables and heated until it comes to a gentle boil. This creamy coconut base envelops the vegetables, providing a mellow spice and earthy cumin aroma.
The final step is tempering mustard seeds, chopped green chili, and curry leaves in neutral oil, which is poured over the dish to introduce a fragrant, slightly pungent layer. Avial is traditionally served as part of a meal and offers a balance of textures, from the tender vegetables to the smooth coconut gravy and the herbal tempering oils.
The recipe can be adapted for heat by adjusting the number of green chilies or thickened slightly with yogurt if desired. It is a nutritious, coconut-forward curry that highlights Indian regional ingredients and preparation.
Ingredients
Veggies:
- 2.5 to 3 cups vegetables such as potato, white pumpkin, carrots, green beans, summer squash, indian local squash, drumsticks(moringa tree pods), raw banana/plantain etc, chopped
- salt dash
- Turmeric dash
Coconut Sauce:
- 1/2 cup coconut fresh or dried, shredded
- 1 green chili 2 for hotter
- 1/2 tsp salt
- 1/4 tsp Turmeric
- 1/4 tsp cumin seeds or ground cumin
- 1/2 cup water
Tempering:
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 tsp mustard seeds
- 1 green chili chopped
- 7 to 8 curry leaves
Instructions
- Cube the vegetables to about similar size. Add to a bowl and toss in a good dash of salt and turmeric.
- Cook the veggies: Steam the veggies for 15 to 20 minutes in a steamer or until cooked. Or add to a saucepan with 1/2 cup water, cover and cook over medium heat for 12 to 15 mins. Or add to a Pressure cooker/Instant Pot with 1/2 cup water and pressure cook for 2 mins, release naturally. (for quicker cooking vegetables like raw plantain, cook the separately if needed to avoid mush, or add to the saucepan half way through).
- Blend the coconut, green chilies, spices and water to make a coarse mixture . The chilies and cumin should have blended. (If using dried coconut, blend for 30 seconds, then let the mixture sit for 5 mins to rehydrate, then blend again for 30 seconds to a min. Blend longer for smoother sauce).
- Add the blended mixture to the cooked veggies and bring to boil over medium heat. (on saute if using Instant Pot). Take off heat. (You can add 1/4 cup non dairy yogurt or 1 tsp tamarind paste with the coconut mixture for a sour profile). Taste and adjust salt, heat, flavor. Add more water if needed.
- Make the tempering: Heat oil in a small skillet over medium heat. When hot, add the mustard seeds carefully and wait for them to start to sputter. Add the green chilies and curry leaves and mix for a few seconds. Then take off heat.
- Add the tempering to the veggies and serve hot with flatbread, rice, dosa, or adai.
Notes
- Use fresh, frozen, or dried curry leaves according to availability; fresh or dried are both suitable.
- The recipe yields roughly four servings, making it practical for family meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 425mg | 18% |
| Potassium | 713mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin C | 20.6mg | 23% |
| Calcium | 50mg | 5% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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