South Indian
Avial (Mixed Vegetables in Coconut and Curd)
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Avial (Mixed Vegetables in Coconut and Curd) is South Indian home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut all the vegetables into batons about 2 inches long and as thick as a finger. Avial depends on the cut, because every piece should cook in the same time and stay whole.
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Grind the coconut with the green chilies and cumin seeds to a coarse paste, adding only a spoon or two of water. It should not be smooth.
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Put the drumsticks, raw banana, carrot and beans in a wide pan with the turmeric, salt and water, cover and cook 8 minutes, then add the ash gourd, which cooks faster, and cook 4 minutes more until everything is just tender.
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Add the coconut paste and fold it through gently without breaking the vegetables. Cook 3 minutes uncovered until no water is left in the pan.
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Turn off the heat, wait a minute, then fold in the beaten sour curd so it does not split.
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Pour the raw coconut oil over the top, scatter the curry leaves on it and cover the pan for 5 minutes so the leaves perfume it, then mix once. It is the side for sambar or kuzhambu with rice.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Avial (Mixed Vegetables in Coconut and Curd), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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The sharp little thing
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Avial (Mixed Vegetables in Coconut and Curd) carries dairy and coconut. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Beans Poriyal |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Paruppu Keerai (Toor Dal with Mashed Greens) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 21 g
- Fat
- 13 g
- Fiber
- 5 g
- Sugar
- 5 g
- Sodium
- 660 mg
- Saturated fat
- 11 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Avial (Mixed Vegetables in Coconut and Curd) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.