Mixed Vegetable and Coconut Medley

Name: Mixed Vegetable and Coconut Medley (Kerala-Style Avial)
Cuisine: Indian
Ingredients: 1 cup peeled and chopped ash gourd (also called winter melon); 1 cup peeled and chopped ash gourd (also called winter melon); 2 moringa drumsticks, cut into 1-inch pieces; 2 carrots, peeled and julienned; 10 green beans, julienned; 1 banana, peeled and julienned; 2 potatoes, peeled and julienned; 1 cup peeled and julienned elephant foot yam; ½ teaspoon turmeric powder; Kosher salt; 1½ cups freshly grated coconut (or frozen and thawed); 1½ cups freshly grated coconut (or frozen and thawed); 1½ cups freshly grated coconut (or frozen and thawed); 3 green chiles, chopped; 1 teaspoon cumin seeds; 1 tablespoon coconut oil; 2 tablespoons plain yogurt; 1 sprig curry leaves, torn

Kerala-Style Avial

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A celebrated dish from Kerala, Avial is a medley of seasonal vegetables simmered in a mildly spiced coconut and yogurt gravy. Its fresh, earthy flavors evoke memories of festive Onam feasts and the comforting warmth of coastal cuisine.

Ingredients

1 cup peeled and chopped ash gourd (also called winter melon)
2 moringa drumsticks, cut into 1-inch pieces
2

Asia
India
Kerala
Side dish
Vegetarian
Gluten-free
Onam

Method

In a pressure cooker, add the ash gourd, moringa, carrots, green beans, banana, potatoes, yam, and turmeric. Pressure-cook over high heat for 2 whistles, or 5 minutes. Turn off the heat. Set aside.

To make the coconut gravy: Place the coconut, green chiles, and cumin seeds in a blender jar. Add ½ cup of warm water and blend to an almost smooth consistency.

Add the coconut gravy