Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Servings: 4

This deeply satisfying coconut-yogurt dish is wholesome, bright, and loaded with vegetables. It comes from Kerala, in southern India, where ingredients like mustard seed, curry leaf, and coconut are common. In many traditional versions, the curry leaves and mustard seeds are mixed into the stew; here, they are tempered in coconut oil and drizzled over the top to add an extra shot of crunch.


  • 6 cups mixed vegetables, such as squash, potato, zucchini, green beans, carrots, plantains, or yams, diced (1-1/2 lb.)
  • Kosher salt
  • 1 tsp. turmeric
  • 3/4 cup unsweetened shredded coconut
  • 2 small Indian green chile peppers (or 1 serrano or 1 jalapeño), halved and stemmed
  • 2 tsp. cumin seeds
  • 1 cup full-fat plain yogurt
  • 2 Tbs. coconut oil
  • 2 tsp. mustard seeds
  • 16 curry leaves
  • Hot cooked rice


In a large deep skillet, add the vegetables, and cover with a thin layer (about 1 centimeter) of water. Stir in 2 tsp. salt and the turmeric. Bring to a boil over high heat, then reduce the heat to medium. Cook, uncovered, until you can pierce the vegetables with a fork but they are still slightly firm, 5 to 7 minutes.

Meanwhile, in a food processor, blender, or mortar and pestle, blend the coconut, chilies, and cumin seeds until coarsely ground. Once the vegetables are done cooking, reduce the heat to low, and add the coconut mixture, yogurt, and 1 cup water. Cover and cook until the vegetables are soft and fully cooked, and the coconut mixture, yogurt, and water have come together into a sauce, 12 to 15 minutes. Season to taste with salt.

In a small saucepan, melt the coconut oil over medium heat. Add the mustard seeds, and as soon as they start to pop around in the oil, 1 to 2 minutes, remove from the heat, and add the curry leaves. They will start to pop and crack, but within seconds, they’ll settle down and crisp up. Pour the coconut oil mixture over the avial, and serve over rice.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial