avial

Avial is a traditional vegetable curry from the Indian state of Kerala, and is a staple in many Onam festive meals. The name avial comes from Malayalam and reflects the dish’s defining characteristic: a mixture of various vegetables bound together by a thick coconut paste. It is known for its subtle, balanced flavors and a soft, slightly chunky texture.

Typical ingredients include plantain (unripe banana), yam, carrot, beans, ash gourd, cucumber, and sometimes potato, drumstick, or other seasonal vegetables. The vegetables are cut into uniform pieces and usually parboiled or simmered until just tender. A coarse paste is made from fresh grated coconut, green chilies, cumin seeds, and a pinch of turmeric. The vegetables are then folded into the paste, with salt to taste. In some regions a small amount of yogurt or curd is added to give a tang and creaminess; other versions are dairy-free.

Coconut oil and curry leaves are used for tempering, which is typically added at the end to finish the dish. Avial is commonly served with steamed rice and is a central component of the Kerala-style sadya, a festive vegetarian feast.

Variations exist across Kerala and neighboring regions, with differences in vegetable selection, dairy use, and the degree of coconut paste. Regardless of the version, avial emphasizes a harmonious blend of textures and the fresh flavors of coconut and vegetables.