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Avial - South Indian Veggie Coconut Curry. Seasonal Vegetables in easy spiced coconut sauce. Serve over rice, flatbread or dosa crepes. #Vegan #Indian #Glutenfree #Soyfree #Recipe #VEGANRICHA
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5 from 13 votes

Avial - South Indian Veggie Coconut Curry

Avial - South Indian Veggie Coconut Curry. Seasonal Vegetables in easy spiced coconut sauce. Serve over rice, flatbread or dosa crepes. Vegan Gluten-free Soy-free Recipe.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course, Side
Cuisine: Gluten-free, Indian, South Indian, Vegan
Keyword: Kerala Avial, South Indian Avial, south indian curry, south indian veg curry
Servings: 4
Author: Vegan Richa

Ingredients

Veggies:

  • 2.5 to 3 cups chopped vegetables such as potato, white pumpkin, carrots, green beans, summer squash, indian local squash, drumsticks(moringa tree pods), raw banana/plantain etc
  • dash of salt and turmeric

Coconut Sauce:

  • 1/2 cup shredded coconut , fresh or dried
  • 1 green chili 2 for hotter
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp cumin seeds or ground cumin
  • 1/2 cup water

Tempering:

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1 green chili chopped
  • 7 to 8 curry leaves
US Customary - Metric

Instructions

  • Cube the vegetables to about similar size. Add to a bowl and toss in a good dash of salt and turmeric.
  • Cook the veggies: Steam the veggies for 15 to 20 minutes in a steamer or until cooked. Or add to a saucepan with 1/2 cup water, cover and cook over medium heat for 12 to 15 mins. Or add to a Pressure cooker/Instant Pot with 1/2 cup water and pressure cook for 2 mins, release naturally. (for quicker cooking vegetables like raw plantain, cook the separately if needed to avoid mush, or add to the saucepan half way through).
  • Blend the coconut, green chilies, spices and water to make a coarse mixture . The chilies and cumin should have blended. (If using dried coconut, blend for 30 seconds, then let the mixture sit for 5 mins to rehydrate, then blend again for 30 seconds to a min. Blend longer for smoother sauce).
  • Add the blended mixture to the cooked veggies and bring to boil over medium heat. (on saute if using Instant Pot). Take off heat. (You can add 1/4 cup non dairy yogurt or 1 tsp tamarind paste with the coconut mixture for a sour profile). Taste and adjust salt, heat, flavor. Add more water if needed.
  • Make the tempering: Heat oil in a small skillet over medium heat. When hot, add the mustard seeds carefully and wait for them to start to sputter. Add the green chilies and curry leaves and mix for a few seconds. Then take off heat.
  • Add the tempering to the veggies and serve hot with flatbread, rice, dosa, or adai.

Notes

Curry Leaves: Use fresh,, frozen or dried. Fresh or dried leaves are also available on amazon. 
 
Nutrition is 1 of 4 serves. 

Nutrition

Calories: 185kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Sodium: 425mg | Potassium: 713mg | Fiber: 6g | Sugar: 1g | Vitamin C: 20.6mg | Calcium: 50mg | Iron: 5.5mg