Kerala Sadya Avial
The Essentials
Curated ingredient list organized strictly in alphabetical order (A–Z) for every recipe.
Carrot
Natural sweet crunch and vibrant orange hue
Cumin seeds
Aromatic ground coconut paste seasoning
Curry leaves
Crushed fresh for signature Sadya aroma
Drumstick (Muringakka)
Traditional aromatic Sadya vegetable
Fresh Whisked Curd (Thayir / Yogurt)
Tangy rich probiotic finish
Coconut
Coarsely ground coconut paste base
Green Chilly
Fresh aromatic green heat
Ivy Gourd (Kovakka / Tendli)
Subtle crunch and traditional Sadya flavor
Pure Coconut Oil (Velichenna)
Quintessential uncooked aroma drizzled at the end
Pure Sea Salt (Uppu)
Essential seasoning
Raw Plantain (Raw Banana)
Firm starchy vegetable base for avial
Turmeric Powder (Manjal Podi)
Subtle warm yellow tint
Yardlong Beans (Achinga Payar / Long Beans)
Fresh green vegetable body
Preparation & Cooking
Follow these structural culinary rituals to execute this dish perfectly.
Step 1
Cut all vegetables (raw banana, drumstick, carrot, long beans, kovakka) into uniform 2-inch baton strips.
Step 2
Cook vegetables with turmeric powder, salt, and 1/2 cup water in a closed pot on medium heat until tender but firm.
Step 3
Coarsely crush grated coconut, green chilies, and cumin seeds in a blender without adding water.
Step 4
Add the crushed coconut paste to the cooked vegetables, mix gently without breaking the veggies, and cook for 2-3 minutes on low heat.
Step 5
Turn off the heat, stir in whisked sour curd, drizzle raw pure coconut oil over the top, add crushed curry leaves, and cover tightly for 10 minutes before serving.