Kerala style avial Recipe | Simple Vegetarian Method — Simple Lunch You Can Make Today

Hailing from the tropical coast of Kerala, this recipe blends coconut, curry leaves and coastal spice traditions. A satisfying lunch option that balances taste, nutrition, and ease of preparation.

Whether you're a seasoned home chef or a curious beginner, this Kerala style avial recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including mixed vegetables, coconut, curd. Each serving contains approximately 220 calories, with 6g of protein — making it a guilt-free addition to your diet.

Did you know? A festival dish where 13+ vegetables symbolize unity. The coconut-curd sauce prevents veggie discoloration. Traditionally served on banana leaves. The tempering uses coconut oil and curry leaves. Pro tip: Add raw mango for tang. The dish is vegan when made without curd. Best with rice or adai.