Avial (Special Kerala Side Dish)

Avial is yet another South Indian dish that is SO easy to veganize.
Chunks of vegetables dressed in fresh coconut make a delightful meal. This is perfect for those days you want to end your day with something light.

Preparation Time: 45 minutes


  • 3 cup vegetables cut into long (approx 1 inch) pieces – yam, carrot, beans, potato, baby corn, peas
  • 1/4 tsp turmeric
  • Salt
  • 5-6 green chillies
  • 1/4 tsp cumin
  • 1 inch piece ginger
  • 2 cups dry coconut powder (grated fresh coconut is even better)
  • 1/2 tsp mustard seeds
  • Curry leaves
  • 1/8 tsp asafetida powder
  • 3-4 dry red chillies (each broken into 3-4 pieces)
  • Coconut oil
  • 1/2 cup vinegar
  • 1/4 cup lemon/lime juice
  • 2 cups peanut yogurt


Bechamel sauce:

  • Toss the chopped veggies in turmeric and some salt and steam them until tender (about half an hour)
  • Grind the coconut, ginger, green chillies, cumin and a little more salt together into a paste using water as required.
  • In a large, heavy bottomed vessel heat a few tbsp of coconut oil and add the mustard seeds and cover loosely. As soon as they have stopped crackling (half a minute), add the dry red chillies, curry leaves and asafetida.

  • Add the steamed vegetables and spicy coconut paste and mix together. Add a cup of water, cover and simmer everything together for a few minutes.
  • Turn off the flame and mix in the vinegar, lemon juice and peanut yogurt. Taste and adjust the salt and sour ingredients.
  • Serve over steamed rice.

This recipe comes from Susmitha Subbaraju at blog.veganosaurus.com