A celebration of veggies: Avial Kerala style

Name: A celebration of veggies: Avial Kerala style
Total time: 2400 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/2 c coconut oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1/4 tsp methi powder; 1 pinch hing; 1/2 tsp turmeric powder; 4 garlic cloves, grated; 1 (1 inch) ginger, peeled, grated; 2 green chilies, cut lengthwise; 1 c green pumpkin, small pieces; 1 carrot, 3 inch slices; 1/2 c curry leaves; 2 c potato, peeled, cut lengthwise; 15 Indian broad beans, cut lengthwise; 1 taro roots, “arabi” in Hindi, “seppankizhangu” in Tamil; 1 medium size banana cut lengthwise in small pieces; 1 eggplant, (brinjal) cut lengthwise in small pieces; 1/2 c suran pieces ((frozen); 10 small 3 inch pieces Drumstick, fresh or frozen; 1 c curd; 1/2 c cilantro; 1 c coconut pieces; 5 pearl onions; 1 green chili; 1 inch ginger; to taste Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#sc4
a tasty nutritious recipe with colorful veggies cooked in keral style, with coconut milk, coconut paste. spices. I do not get fresh suran and drumstick here; I used the frozen, Good to use fresh veggies.

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

8 servings

1/2 ccoconut oil
1 tspmustard seeds
1 tspcumin seeds
1/4 tspmethi powder
1 pinchhing
1/2 tspturmeric powder
4garlic cloves, grated
1 (1 inch)ginger, peeled, grated
2green chilies, cut lengthwise
1 cgreen pumpkin, small pieces
1carrot, 3 inch slices
1/2 ccurry leaves
2 cpotato, peeled, cut lengthwise
15Indian broad beans, cut lengthwise
1taro roots, “arabi” in Hindi, “seppankizhangu” in Tamil
1medium size banana cut lengthwise in small pieces
1eggplant, (brinjal) cut lengthwise in small pieces
1/2 csuran pieces ((frozen)
10small 3 inch pieces Drumstick, fresh or frozen
1 ccurd
1/2 ccilantro
Coconut paste:
1 ccoconut pieces
5pearl onions
1green chili
1 inchginger
to taste Salt

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Steps

40 mins

1

Make a check list; keep the required ingredients within reach
2

Make a check list; keep the required ingredients within reach
3

When veggies are cooking, make the paste. In a blender jar, add the paste ingredients with a cup of water. Make a coarse paste. Keep it aside;
4

Over medium heat, in a saucepan heat 2tbsp coconut oil. Oil, 1minute, fry mustard seeds, when it splatters stir in ginger chili all the spices, 2 minutes. Add and Saute the veggies (except the frozen Suran and drumstick). After 5 minutes, when the veggies are half cooked, add 2c water; bring it to boil. Then reduce the heat, cook covered. After the veggies are 80%cooked, add the frozen veggies, continue cooking for 2 more minutes. Do not overcook veggies.
5

Add the coconut paste, stir in; after a couple of minutes add the hing powder, salt to taste. Turn off the heat; add curd, thoroughly mix. Add the rest of the coconut oil
6

Garnish with cilantro and curry leaves. Avial is ready to taste and serve.
Transfer the avial to a serving bowl. You may serve avial with chappathies, parantha, idli, pongal, thosai and etc. Enjoy the tasty healthy avial.
It is absolutely essential that you use coconut oil for this recipe

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Lakshmi Sridharan Ph D @cook_19872338

on October 07, 2026 16:16

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography