14 Traditional Kerala Sadya Recipes for Beginners

4. Avial (Mixed Vegetable Coconut Curry)

Avial is a signature Sadya dish: a creamy, coconut-and-yogurt-based medley of vegetables cut into uniform sticks. Traditional Avial uses many vegetables — drumstick, yam, raw banana, carrot, ash gourd — added by their cooking time so all pieces remain distinct. The coconut-cumin paste is crucial: grind fresh coconut with green chilies and cumin, and add it near the end with a little beaten curd (or yogurt) to keep the sauce bright. Avoid overcooking; vegetables should be tender but not mushy. A final drizzle of coconut oil and a few curry leaves completes the aroma. Beginners can simplify by choosing 5–6 vegetables that cook similarly, prepping them uniformly, and keeping the heat gentle when adding the coconut-curd mixture to prevent curdling. Fresh grated coconut provides the best texture, but canned or frozen coconut can be used in a pinch — soak and blend for a smoother paste. Avial is a great lesson in timing and respecting each vegetable’s cooking needs; when done well, it’s the comforting, colorful center of the Sadya spread.