Creamy Coconut Vegetable Curry — Avial
A Kerala medley of mixed vegetables in a coconut-and-yogurt gravy with green chilli, cumin, and curry leaves, finished with raw coconut oil for the signature aroma.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut ash gourd, plantain, yam into 0.5×1.5-inch batons. Cut carrots and green beans to match. Whisk yogurt smooth. Grate coconut and ginger. Measure cumin seeds, turmeric, salt, curry leaves, coconut oil.
Simmer 1
Combine yam and ash gourd in a saucepan with 400ml hot water, 0.5 tsp turmeric, 0.5 tsp salt. Boil over high heat, reduce to medium, cook 4–5 minutes until slightly tender. Add plantain, carrots, green beans; cover and simmer medium-low 6–7 minutes until vegetables are just tender but hold shape.
Build
While vegetables cook, blend grated coconut, cumin seeds, green chillies, ginger, remaining 0.5 tsp turmeric, 6 tbsp water to a coarse paste with texture. Add paste to vegetables, stir gently to coat, simmer low 3 minutes for flavours to infuse.
Finish
Reduce heat to very low. Add whisked yogurt one tablespoon at a time over 90 seconds, stirring gently to prevent splitting. Stir in remaining 0.5 tsp salt. Tear curry leaves over surface. Drizzle raw coconut oil off heat—signature finish. Rest covered 1 minute.
Plate
Transfer avial to a serving bowl, garnish with fresh coriander. Serve with steamed Kerala matta rice, mango-ginger pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.