Avial: The Monsoon's Whole Garden, Held Together by Coconut
A Kerala classic: seasonal vegetables in fresh coconut, cumin, and curry leaf, finished with cold-pressed coconut oil. Serves 4–6.
Method
In a wide pan, cook the firm vegetables (drumstick, yam, plantain, carrot) with turmeric, salt, and just enough water to steam (about ¼ cup).
When half-tender, add the softer vegetables (gourds, beans, pumpkin). Cook until just done. Each vegetable should hold its shape and its own taste.
Fold in the coconut paste. Cook gently for 3-4 minutes, until the raw smell of coconut arises.
Remove the pan from the heat. Fold in the curd (or check your mango for sourness).
Drizzle the coconut oil raw over the top, crush in the curry leaves, cover, and let it rest for 5 minutes.
Serve warm with rice.
US kitchen notes: Drumstick and grated coconut are in the freezer section of any Indian grocery. Zucchini can be substituted in for snake gourd. The dish was invented to use what you have. Substitution is tradition here rather than a compromise.
Recipe by Atithi
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