Recipe · 8 min read
Kerala-style avial finished with virgin coconut oil
Mixed vegetables in a coconut-yoghurt coat, finished with raw coconut oil and curry leaves.
Avial is traditionally finished with a spoon of raw coconut oil stirred in at the very end — the heat of the vegetables releases its fresh aroma.
Ingredients
- 4 cups mixed vegetables (drumstick, carrot, raw banana, beans, yam), batons
- ¾ cup grated coconut
- 2 green chillies
- 1 tsp cumin
- ½ cup thick curd
- 2 tbsp ConnectRoots virgin coconut oil
- A sprig of curry leaves
Method
- Cook vegetables with turmeric, salt and a splash of water until just tender.
- Coarsely grind coconut, chillies and cumin; add to the vegetables and simmer 3 minutes.
- Turn off the heat and fold in the curd.
- Crush curry leaves into the coconut oil, stir through and cover for 5 minutes before serving.
