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.
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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.