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4. Mixed Veg and Coconut Stew (Avial)

This mixed vegetable dish comes from the Southern state of Kerala, India. They love it there and is a part of all their festivals, ceremonies, and events. In its original form, it’s made of at least 13 vegetables comprising in total all parts of a plant – leaves, stems, branches, roots, leaves, etc. The main veggies are:

  1. Raw banana (green banana/plantain)
  2. Elephant foot yam
  3. Drumsticks (moringa pod)
  4. Snake gourd
  5. Wax gourd
  6. Carrots
  7. Beans
  8. Brinjal
  9. Curry leaves
  10. Coconut (grated)

My version (seen in the blog cover photo) is a little simpler as I didn’t have the drumsticks and the grated coconut, and it’s a little fluid compared to the original version which is much drier. But, I am going to share the original recipe below:

INGREDIENTSQUANTITY
crisp Vegetables (listed above)1 cup each
Green chili3-4 pieces
Coconut2 cups grated
Yogurt1 1/2 cups
Curry leaves2-3
Turmeric3/4 teaspoon
Coconut oil1.5 tablespoon
Water1/2 cup

STEPS

  1. Wash all the vegetables.
  2. Cut them into long finger sizes.
  3. Put them in a heavy bottom vessel. Note: Place the hard vegetables like the drumstick and yam at the bottom, and then everything else on top.
  4. Add turmeric, salt, and water.
  5. Cook on medium heat and bring the water to a boil.
  6. In the meantime, grind the grated coconut and green chilies.
  7. Also, beat/whisk the yogurt if a pot set yogurt. I wouldn’t use Greek yogurt as it’s too bitter.
  8. Once the vegetables are all cooked, add the coconut-chili mixture, and stir everything gently.
  9. Leave it to cook for about 3 minutes.
  10. Then add the yogurt, and mix well.
  11. Turn the flame off.
  12. Add the curry leaves and drizzle lightly with coconut oil.

Serve with rice, pappadums, and a South Indian pickle.

Here is another recipe I came across which is nice too: Instant Pot Avial by My Heart Beets.

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    4. Mixed Veg and Coconut Stew (Avial)