Aviyal

A traditional Kerala Aviyal is defined by its finishing ingredients: raw coconut oil and fresh curry leaves. These distinct flavors are stirred into the cooked mixed vegetables and coconut-yogurt sauce right before serving to preserve their aromatic properties.

Aviyal is considered an essential part of the traditional Kerala Sadya feast, which is a grand vegetarian banquet served on a banana leaf. It holds a prominent place among the various curries and side dishes presented during festivals like Onam.

Aviyal is made by cooking mixed vegetables in a coarsely ground paste of fresh coconut, green chilies, and cumin. A small amount of beaten yogurt is then added to the stew to provide a subtle sourness and to bind the thick, textured coconut sauce.

Aviyal features a colorful medley of indigenous vegetables, typically including drumsticks, raw plantain, elephant foot yam, and ash gourd. The vegetables are chopped into long, uniform pieces so they cook evenly within the thick coconut gravy.