Kerala cuisine
Avial
The iconic Kerala mixed vegetable dish — raw banana, drumstick, yam, raw mango and beans cooked in a coconut-yoghurt gravy and finished with a generous pour of cold-press coconut oil and curry leaves.
Why cold press mustard oil?
Avial uses cold-press coconut oil — not mustard oil. The coconut oil is added raw at the end, never cooked, so its MCTs and lauric acid are fully preserved. It is the finishing oil that defines the dish.
Ingredients
- 2 cups mixed vegetables: raw banana, drumstick, yam, raw mango, beans, ash gourd
- 3 tbsp Dune Aura Cold-Press Coconut Oil
- 1 cup fresh coconut, grated
- 1 tsp cumin seeds
- 3 green chillies
- ½ cup yoghurt, whisked
- ½ tsp turmeric
- 10 curry leaves
- Salt to taste
Step-by-step method
- 1
Cut all vegetables into 2-inch batons. Cook in salted water with turmeric until just tender — do not overcook.
- 2
Grind coconut, cumin and green chillies to a coarse paste.
- 3
Add coconut paste to the cooked vegetables. Mix gently.
- 4
Add whisked yoghurt. Stir on low heat 3 minutes — do not boil after adding yoghurt.
- 5
Remove from heat. Add curry leaves.
- 6
Pour cold-press coconut oil over the top — raw, never cooked into the dish.
- 7
Serve with steamed rice or as part of a Kerala sadya.
Pro tip
The coconut oil must go in raw at the end — cooking it destroys the MCTs that make it therapeutic.
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