Series Onam Series - the Sadhya, dish by dish Avial

Avial

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Ready In Time:

35 Minutes

Serves:

4 Servings

Level:

Beginner

About the Recipe

Avial is one of the most recognizable dishes in a traditional Kerala meal, especially in an Onam Sadhya. Made with a mix of seasonal vegetables, it showcases the harmony of coconut, cumin, and gentle spices. The dish is thick rather than saucy, allowing the natural flavor of vegetables to shine through. Mild, nourishing, and comforting, Avial brings both texture and balance to the Sadhya leaf, making it an essential part of the festive spread.

Ingredients

For Cooking the Vegetables

300 g Avial Vegetable Mix
1 cup Water
1 tsp Salt
1 tsp Kashmiri Chilli Powder
1 tsp Chilli Powder
½ tsp Turmeric Powder

For the Coconut Paste

¾ cup Grated Coconut (150 g)
1 tsp Cumin Seeds
4 Green Chillies
Water (as needed for grinding)

For Mixing

Cooked Vegetables
Prepared Coconut Paste
3 tbsp Curd

For Tempering

1 tbsp Oil
¾ tbsp Coconut Oil
1 Sprig Curry Leaves

preparation

Step 1:Cook the Vegetables

Add the avial vegetable mix, water, salt, turmeric powder, Kashmiri chilli powder, and chilli powder to a pot.
Cook on medium heat until vegetables are tender but still hold their shape

Step 2:Prepare the Coconut Paste

Add grated coconut, cumin seeds, and green chillies to a mixer.
Grind into a coarse paste, adding a little water if needed.

Step 3:Combine the Vegetables and Coconut

Add the prepared coconut paste to the cooked vegetables.
Stir gently and simmer for 2–3 minutes.
Remove from heat and mix in the curd thoroughly.

Step 4:Temper and Finish

Heat coconut oil in a small pan.
Add curry leaves and allow them to splutter.
Pour the tempering over the avial and mix gently.
Serve warm with rice.