12 Must-Haves for Your Onam Sadya Menu

3. Avial (Mixed Vegetable Coconut Curry)

Avial is often called the soul of a sadya because it showcases a colourful mix of vegetables in a subtly spiced coconut and curd base. Traditional recipes use eight to ten vegetables—yam, elephant foot, ash gourd, drumstick, carrot, and raw banana among them—cut to similar sizes so textures sing together. The coconut paste is blended with green chilies and a bit of curd or yogurt to add a gentle tang. In North America, mirror the texture by using locally available produce: butternut or sugar pumpkin for kand (if needed), regular carrots, green beans, and potatoes. Fresh coconut is ideal, but frozen grated coconut or unsweetened desiccated coconut rehydrated with water will also work. Difficulty: Medium. Time: 35–45 minutes. Serving tip: Avial is best when vegetables remain slightly firm; avoid overcooking so each bite still has texture.