Onam 2026: How to make Kerala-style Avial

• Avial is a traditional vegetable curry central to Onam Sadhya.
• The dish uses coconut, curd and spices to blend seasonal vegetables.
• It is served as a comforting part of the festive Kerala feast.

New Delhi: Onam Sadhya is incomplete without the comforting flavours of traditional Kerala dishes, and avial holds a special place among them. This thick,

mildly spiced mixed vegetable curry brings together seasonal vegetables, freshly grated coconut, green chillies, cumin and sour curd, with raw coconut oil adding its characteristic aroma at the end. Avial is enjoyed as part of the elaborate Sadhya during the Onam celebrations, including Thriketta, the sixth day of the festival.

The dish is also associated with fascinating legends. One popular story credits Bhima, one of the Pandavas, with creating avial during the brothers’ exile. Disguised as a cook in the kingdom of Virata, Bhima is said to have combined different vegetables when he had limited ingredients available, eventually creating a dish that impressed the royal kitchen. Another tale links avial to the Travancore royal household, where leftover vegetables from a feast were reportedly combined to prevent food wastage. Whatever its origin, the traditional preparation relies on vegetables that retain their texture rather than turning watery or mushy. Here is how to make avial at home.

Avial recipe

Avial vegetable ingredients

• 1 cup raw banana (plantain)
• 1 cup yam (senai kizhangu)
• 1/2 cup drumsticks (cut into 3-inch pieces)
• 1/2 cup carrots or beans
• 1/2 cup ash gourd (kumbalanga) or cucumber

Ingredients for coconut paste

• 1.5 cups freshly grated coconut
• 4 to 5 green chilies
• 1 teaspoon cumin seeds

Ingredients for finishing

• 1/2 cup whisked sour curd (yogurt)
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons fresh raw coconut oil
• A few sprigs of fresh curry leaves

How to make avial

1. Prepare the coconut paste: Add freshly grated coconut, green chillies and cumin seeds to a grinder. Grind coarsely, using only a small amount of water if needed.
2. Cook the firm vegetables: Place the yam, raw banana and drumsticks in a heavy-bottomed pan or traditional uruli. Add turmeric powder, salt and just enough water to cook the vegetables halfway.
3. Add the softer vegetables: Cover and cook over medium heat until the vegetables are tender but still retain their shape. Add the softer vegetables, such as ash gourd, and cook for a few more minutes.
4. Add the coconut mixture: Spread the coarse coconut paste over the vegetables without stirring immediately. Cover and simmer for about two minutes, allowing the raw smell of the coconut to disappear.
5. Combine gently: Mix the vegetables and coconut paste carefully so the pieces remain intact. Turn off the heat.
6. Finish with curd and coconut oil: Pour in the whisked sour curd while the curry is still warm and gently mix. Drizzle the raw coconut oil over the top and add the fresh curry leaves.
7. Let it rest: Cover the pan and leave the avial undisturbed for about 10 minutes. This allows the coconut oil, curd and spices to settle into the vegetables before serving.

Serve the avial warm with steamed rice and other Sadhya favourites for a traditional Kerala feast. Its creamy coconut base, tender vegetables and fresh coconut oil make it a comforting addition to the Onam celebrations.