Avial is a thick, mixed-vegetable curry considered one of the anchor dishes of a Kerala Sadya, made by cooking a variety of vegetables such as raw banana, yam, drumstick, carrot and beans together, then combining them with a coarsely ground paste of coconut, cumin and green chilli. A little yogurt or raw mango is added for a mild tang, and the dish is finished with a generous drizzle of raw coconut oil and fresh curry leaves, giving it a distinctive aroma. Avial's thick, chunky texture and balance of vegetables makes it both nutritious and versatile, equally at home in an everyday lunch as at a festive banana-leaf meal.
How Avial Is Made
A mix of vegetables, typically including raw banana, yam, carrot, drumstick, beans and pumpkin, is cut into thick batons and boiled until just tender, taking care not to overcook them into mush. A coarse paste of grated coconut, cumin seeds and green chilli is prepared separately.
The coconut paste is mixed into the cooked vegetables along with a little yogurt or raw mango for tang, and simmered briefly. The dish is finished by pouring raw, uncooked coconut oil over the top along with fresh curry leaves, which is what gives avial its distinctive finishing aroma.
- Vegetables should retain some bite rather than being fully mashed
- Raw coconut oil added at the end is essential to the traditional flavour
Avial's Role in Kerala Cuisine
Avial is one of the essential dishes at any Kerala Sadya, and no full vegetarian feast is considered complete without it. Its exact origins are debated, but it is closely tied to Kerala's tradition of combining a wide variety of vegetables into a single, balanced dish.
Households vary the choice and proportion of vegetables based on what is seasonally available, and some versions favour a tangier profile using raw mango instead of yogurt. It is also served as an everyday dish with rice outside of festive contexts.
- Vegetable selection varies seasonally and by household
- Raw mango is sometimes used instead of yogurt for tang
Where to Try Avial in Kerala
Avial is available at nearly every vegetarian restaurant across Kerala, and is a standard part of any Sadya meal, making it easy to find during Onam or at restaurants offering a full vegetarian meals thali. Thiruvananthapuram, Kottayam and Thrissur have several well-regarded traditional vegetarian restaurants.
It is also commonly cooked in homestays and family-run establishments that emphasise home-style Kerala cooking, and is worth trying both as part of a full Sadya and as a standalone side with plain rice.
- Order a vegetarian meals thali at any traditional restaurant to sample it
- Widely available and consistent in quality across the state
Traveller Tips
- Naturally vegan when made with raw mango instead of yogurt
- Best eaten with plain rice as part of a full meal
- Mildly spiced, suitable for most palates
- Available almost anywhere serving a vegetarian meals thali
Frequently Asked Questions
What vegetables go into avial?
Common choices include raw banana, yam, drumstick, carrot, beans and pumpkin, though the mix varies by household.
Is avial spicy?
It is generally mild, with flavour coming mainly from coconut and curry leaves rather than heavy chilli.
Can avial be made vegan?
Yes, using raw mango instead of yogurt for tang makes it a fully vegan dish.
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