Mixed vegetables in Coconut Based Gravy


by: Seena Koshy

Avial, another weakness of Malayalees.. My last recipe was Sambar, so I thought of adding avail as the next post, because in both the recipes so many vegetables are there.. Both are like sisters for malayalees.. ? It is originated in Kerala and then spread to other Indian states especially South Indian states. This classic recipe of Kerala is ever drooling dish of Malayalees and I am sure that most of the Indians love this side dish of Rice. It’s my favourite recipes since my childhood. One can make avail with whatever vegetables available!! In the end you will get a healthy amazing dish which goes well with hot steaming rice. Most of the time I do it with left over vegetables in the refrigerator, a great way to use up bits of those remains there. That’s the speciality of this dish. The story of Avial goes like this. This particular dish was invented by a chef while preparing a vegetarian sadya ‘feast’ for a marriage. He mixed all left over cut vegetables in a vessel, cooked it and gave a final twist with some coconut, green chilles, oil etc., and the end result was deliciously drooling. He named it ‘Avial’! This is one of the quintessential dishes of Sadyas (feasts) like Onam and Vishu in the tropical state of Kerala, called as God’s own country, the real Paradise on earth. Without Avial and Sambar no onam or vishu sadya would be complete. It is an unavoidable dish of vegetarian weddings too. It is a thick mixture of vegetables, grated coconut and coconut oil. Once you taste this, you will keep on making it because of its magical taste. Avial is a healthy food for those who are on diet, since it has a lot of fibres which help in prevention of many diseases. It is one of the items included in the menu of Nature Cure Centres in Kerala along with chappathi, some fruits, wholesome cereals, fresh juice etc. I remember seeing these items on the dining table of my dad when he was admitted in a Nature Cure centre in Trivandrum for his back ache problem. Since those days, I love to have avial and chappathi. A nice combo ever for me.. Avial’s basic flavour lies in coconut and coconut oil. So remember to use fresh coconut and it’s oil.


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serves: 5

Vegetables I used:

1 Cucumber

1 Raw Banana

few French Beans

few Cluster Beans (kothamara)

3 Carrot

1 Drumstick (muringakka)

1 medium Elephant Yam (chena) – a size piece

2 small Potato

1 Brinjal

1 small Onion

1 small Colocasia (chembu)

1 Raw Mango

To grind:

1 1/2 cup Grated Coconut

1 tsp Cumin seeds

2 cloves Garlic

1/2 tsp Turmeric Powder


2 Green Chillies

leaves Curry – few sprigs

2 tbsp Coconut Oil

Nutrition Facts
Mixed vegetables in Coconut Based Gravy

Servings Per Recipe: 5

Amount per Serving

Calories: 275

  • Total Fat: 14.3 g
  •     Saturated Fat: 12 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 42.9 mg
  • Total Carbs: 37.6 g
  •     Dietary Fiber: 7.5 g
  •     Sugars: 17.9 g
  • Protein: 3.8 g

how is this calculated?

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1.  * Peel the skin and chop all vegetables into 2 inch long pieces. * In a food processor, coarsely grind all the items given under the section ‘to grind’ and keep it aside. * Cover and cook vegetables in very little water along with salt and a pinch of turmeric powder. Since each vegetable requires different time for cooking, add the vegetables according to their cooking time. * When veggies are ¾th cooked, open the lid and let the excess water to evaporate from the cooked vegetables. * Add the ground coconut paste to this and mix gently so that the ground coconut paste is well incorporated with cooked vegetables. Cover and simmer for another couple of minutes till the raw taste of the coconut paste is gone. Add more salt if needed. * Turn off the stove and drizzle coconut oil and curry leaves. * Serve it hot with rice.

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