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Avial with green beans served with fresh coriander and grated coconut
Traditional Kerala avial feast dish

Avial with green beans

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Avial is an indispensable part of festive feasts (Sadya) in Kerala. This vegetable dish is a textbook example of the 'waste not' philosophy: mixed vegetables steamed in a coconut and yoghurt sauce. Its unique character comes from being drizzled with raw coconut oil at the end, which, along with curry leaves, provides that distinctive tropical aroma fans adore.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Indian (Kerala)

Ingredients

Equipment Needed

  • Food processor (for the coconut paste)
  • Heavy-bottomed pot

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the green beans into 3-4 cm lengths. Place in a pot, sprinkle with turmeric and salt, add a splash of water, and steam covered until crisp-tender (approx. 8-10 minutes).

Tip: Use a small amount of water so you don't have to drain it, as it contains flavours and vitamins.
2 ✓

Meanwhile, blitz the coconut, cumin, and green chillies in a food processor with a splash of water to form a coarse paste.

Tip: It doesn't need to be perfectly smooth; the coarseness of the coconut adds texture to the dish.
3 ✓

When the beans are tender (but not mushy!), stir in the coconut paste and cook for 2-3 minutes to remove the raw taste.

Tip: The heat releases the essential oils in the spices.
4 ✓

Remove from the heat and let cool for a minute. Stir in the yoghurt.

Tip: Do not boil with the yoghurt, as it may curdle (split).
5 ✓

Finally, drizzle with the cold coconut oil and tear over the curry leaves. Cover for 10 minutes before serving.

Tip: In this recipe, coconut oil is used as a seasoning, not for frying. The steam allows the aromas of the curry leaves and oil to permeate the dish.

Recipe FAQ

Can I use desiccated coconut?
Yes, but soak it in hot water beforehand to help it regain moisture.
Why is it too sour?
The yoghurt might have been too acidic, or you used too much. The sweetness of the coconut balances this out.

Ingredients

  • 500 g Green beans (or mixed vegetables)
  • 100 g Desiccated coconut (or fresh coconut)
  • 1 tsp Cumin seeds
  • 2 whole Green chillies
  • 150 ml Thick yoghurt
  • 0.5 tsp Turmeric
  • 2 tbsp Coconut oil
  • 10 leaves Curry leaves (if available)
  • 1 tsp Salt