Description
Avial is a traditional Kerala dish featuring a medley of vegetables cooked in coconut oil and fresh coconut, offering a subtle yet rich flavor. It’s a vegan, healthful dish perfect for pairing with rice.
Ingredients
Units
Scale
- 1 cup Chinese long beans, cut into 2” long pieces
- 1/2 cup carrot, cut into strips 2” long and 1/2” wide
- 1 cup white pumpkin, cut into strips 2” long and 1/2” wide
- 1 cup snake gourd, cut into strips 2” long and 1/2” wide
- 1 drumstick, cut into 2” long pieces
- 1/2 cup grated fresh coconut
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 2 green chilies, slit
- 1 sprig curry leaves
- Salt, to taste
- 1 cup water
Instructions
- Dry roast the cumin seeds in a skillet over low heat until they turn dark and become fragrant. Allow them to cool, then grind into a fine powder. Set aside.
- In a large pot, add the Chinese long beans, carrot, white pumpkin, snake gourd, and drumstick. Add 1 cup of water and a pinch of salt. Cover and steam the vegetables over medium heat until they are just tender but still firm, about 10-12 minutes.
- Once the vegetables are cooked, add the grated coconut, green chilies, and ground cumin to the pot. Stir gently to combine.
- Drizzle the coconut oil over the vegetables and add the curry leaves. Mix well and cook for another 2-3 minutes, allowing the flavors to meld together.
- Adjust the salt to taste and remove from heat. Serve hot with white rice, brown rice, or quinoa.
Notes
Avial is versatile; you can use any combination of vegetables you have on hand. It is traditionally served with rice, but can also be paired with quinoa for a healthier option. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 8
- Carbohydrates: 18
- Fiber: 4
- Protein: 3
- Cholesterol: 0