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Avial with sweet potato and coconut milk, fresh coriander
South Indian vegetable stew with sweet potato and coconut.

Avial with sweet potato

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This version of Avial builds on the natural sugar content of sweet potato, which harmonises wonderfully with the acidity of yoghurt and the fire of chilli. This is an indispensable part of the South Indian Sadya (festive feast). The crunch of vegetables, texture of coconut and the scent of curry leaves like nothing else make this simple dish regal.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Pot with lid
  • Processor or mortar
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the sweet potato and other vegetables into finger-thick batons. Place in pot, sprinkle with turmeric and salt. Pour a little water underneath (just enough to create steam).

Tip: Steaming preserves the vegetables' structure and flavour.
2 ✓

Cook covered over medium heat for approx. 10 minutes until vegetables soften to a bite.

Tip: Check often so it doesn't overcook!
3 ✓

Meanwhile blend grated coconut, green chillies and cumin with a little water into a coarse paste.

Tip: Do not toast the cumin beforehand, its raw taste is needed here.
4 ✓

Add coconut paste to vegetables and cook uncovered for another 3-4 minutes to evaporate excess water and meld flavours.

Tip: Avial should be thick, 'dry', not soupy.
5 ✓

Turn off heat and let cool for 2-3 minutes. Then stir in the yoghurt.

Tip: Never boil yoghurt as it curdles.
6 ✓

At the end drizzle with coconut oil and stir in fresh curry leaves (or crumble them on top).

Tip: The scent of raw oil and fresh leaf releases with steam when serving.

Recipe FAQ

Why did the sweet potato fall apart?
Sweet potato softens sooner than other vegetables. Cut it a bit thicker, or add it 5 minutes later.
I don't have curry leaves.
This gives the dish its soul, hard to replace. If none, use a little grated lime zest at the end for freshness, but the taste will be different.

Ingredients

  • 400 g Sweet potato
  • 200 g Mixed vegetables (carrot, green beans)
  • 100 g Grated coconut
  • 1 tsp Whole cumin seeds
  • 2 whole Green chillies
  • 200 ml Thick yoghurt
  • 1 tbsp Coconut oil
  • 1 tsp Turmeric
  • 10 leaves Fresh Curry leaves
  • 1 tsp Salt