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Kerala Avial: A Symphony of Vegetables in Coconut Cream

A creamy, subtly spiced South Indian vegetable medley simmered in coconut milk.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Avial is a cornerstone of Kerala cuisine, a celebration of the region's abundant fresh vegetables and coconut. More than just a dish, it's an integral part of Onam Sadhya, the elaborate vegetarian feast served during the harvest festival. Each vegetable lends its unique flavor and texture to create a harmonious blend, bound together by the richness of coconut milk and the subtle warmth of ginger and green chilies. It's a dish that embodies the essence of Kerala: simple, fresh, and deeply satisfying.

  • •Vegetable Harmony - A delightful blend of textures and flavors from a variety of seasonal vegetables.
  • •Coconut Infusion - The creamy coconut milk creates a rich, subtly sweet, and incredibly comforting sauce.
  • •Lightly Spiced - Green chilies and curry leaves provide a gentle warmth without overpowering the delicate vegetable flavors.
  • •Naturally Vegan and Gluten-Free - A wholesome and inclusive dish suitable for various dietary needs.
  • •Easy One-Pot Cooking - Minimal effort required for a maximum flavor payoff, perfect for busy weeknights.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 cups Ash Gourd (white pumpkin) (cut into 2-inch batons)
  • 1 large Carrot (cut into 2-inch batons)
  • 2 Drumstick (Moringa) (cut into 2-inch pieces)
  • 1 cup Snake Gourd (cut into 2-inch batons)
  • 1/2 cup Green Beans (cut into 2-inch pieces)
  • 1 medium Raw Plantain (cut into 2-inch batons)
  • 1 cup Cucumber (cut into 2-inch batons, peeled)
  • 2 tablespoons Coconut Oil
  • 1 cup Grated Coconut (freshly grated)
  • 2-3 Green Chilies (slit lengthwise)
  • 1 sprig Curry Leaves (fresh)
  • 1/2 teaspoon Turmeric Powder
  • to taste Salt

Step-by-Step Instructions

  1. 1

    In a large pot or Dutch oven, combine the ash gourd, carrot, drumstick, snake gourd, green beans, raw plantain, and cucumber. Adding the vegetables together ensures they cook evenly and absorb the flavors simultaneously.

    ~2 min

    Tip: Ensure vegetables are cut into similar sizes for uniform cooking.
  2. 2

    Add enough water to just cover the vegetables. This prevents them from becoming mushy while ensuring they cook through. Too much water will dilute the flavors.

    ~1 min

    Tip: Start with less water, you can always add more if needed.
  3. 3

    Stir in the turmeric powder and salt. Turmeric provides a subtle earthy flavor and vibrant color, while salt enhances all the other flavors in the dish.

    ~1 min

    Tip: Adjust salt to your preference, remembering that the coconut milk will also add sweetness.
  4. 4

    Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender but still hold their shape. Check frequently to prevent sticking.

    ~17 min

    Tip: Avoid overcooking, as the vegetables should retain some bite.
  5. 5

    While the vegetables are simmering, prepare the coconut mixture. In a blender or food processor, combine the grated coconut and green chilies with a little water (about 2-3 tablespoons) to form a smooth paste. This step intensifies the coconut flavor and releases its natural oils.

    ~5 min

    Tip: Adjust the number of green chilies based on your spice preference.
  6. 6

    Once the vegetables are cooked, gently stir in the coconut paste. Be careful not to break the vegetables. The coconut paste will thicken the sauce and create a creamy consistency.

    ~1 min

    Tip: Mix gently to avoid mashing the vegetables.
  7. 7

    Add the curry leaves. Curry leaves impart a distinct aroma and flavor that is essential to the dish. Gently crush them between your palms before adding to release their oils.

    ~1 min

    Tip: Fresh curry leaves are best, but dried can be used in a pinch (use about half the amount).
  8. 8

    Simmer for another 2-3 minutes, allowing the flavors to meld together. Do not boil, as this can cause the coconut milk to separate. You're looking for a gentle simmer where the sauce thickens slightly.

    ~2 min

    Tip: Taste and adjust seasoning as needed.
  9. 9

    Remove from heat and drizzle with coconut oil. The coconut oil adds a final layer of richness and aroma. Use good quality coconut oil for the best flavor.

    ~1 min

    Tip: Don't skip the coconut oil drizzle, it makes a big difference!
  10. 10

    Let the Avial rest for a few minutes before serving. This allows the flavors to fully develop and deepen. The aroma will become even more pronounced.

    ~2 min

    Tip: Resting also helps the sauce thicken slightly.

How Do I Know It's Ready?

The vegetables should be tender but not mushy. They should yield easily to a fork but still retain their shape. The sauce should be creamy and slightly thickened.

Frequently Asked Questions

Yes, you can use canned coconut milk if fresh coconut is not available. However, fresh coconut will provide a richer and more authentic flavor.

Final Thoughts

I hope you enjoy making this Kerala Avial: A Symphony of Vegetables in Coconut Cream as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!