Keralan vegetable curry

Keralan vegetable curry

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(6 ratings)

Prep: 25 mins Cook: 35 mins


Serves 6
This vegetarian curry brings together classic flavours of south-west India, including freshly grated coconut and green chilli

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal205
  • fat14g
  • saturates11g
  • carbs16g
  • sugars9g
  • fibre6g
  • protein6g
  • salt0.1g
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  • 1kg mix of vegetables including aubergine, carrot, okra, plantain, potato and squash, prepared appropriately and cut into chunks
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 5 small green chillies, 4 chopped, 1 left whole but split lengthways
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 200g/7oz freshly grated coconut (see step-by-step prep guide)



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 10 curry leaves
  • 150ml plain yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  1. Place all the vegetables in a saucepan and cover with 500ml water. Add the turmeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.

  2. Meanwhile, blend 4 chillies, the cumin, coriander, half the coconut, the onion and some seasoning in a food processor.

  3. When the vegetables are tender, add the paste, curry leaves and remaining chilli and simmer for 5 mins. Stir in the yogurt and very gently simmer for 1 min. Scatter with remaining coconut and serve.

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Comments, questions and tips

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Kawshiki Nasser's picture
Kawshiki Nasser
6th May, 2018
Very easy and tasty. Cooked up a big batch and will freeze half. A good vegetarian option for weekdays.
6th Apr, 2017
It took a lot of improvisation to make this curry even taste bland! If someone served this on MasterChef they'd be out in the first round! It was vastly improved by a lot of mango chutney.
12th Mar, 2015
I made this about a week ago and am making it again today. Really nice, light, non greasy but flavour-full curry and very easy to make. It packs a punch (is nicely hot) and also feels much richer than it is. I think this might be down the okra 'softening' and seeming to thicken the sauce and of course the yoghurt helps too. I used the suggested vegetables and followed the whole recipe to a 't' and it's really good. No wonder he's looking trim if this is what he's eating!
31st Oct, 2014
Pure Vegetarian Dish which is very famous in Kerala. In Kerala it is called as "Avial". You can get some mouth watering and good variety of Vegetarian Dishes at
13th Aug, 2014
Just made this tonight and loved it. I was looking forward to it as I'd never cooked with okra before. For 2 of us we used half a butternut squash, a handful of okra (I chopped the rounded end off and then halved them into bite size chunks. In retrospect I should have put the pointed ends in to cook for a bit longer than the other veg as a few were still a bit woody after 20-25min), a small aubergine and a courgette - and that was more than plenty! I put 50g creamed coconut in the paste which seemed fine, and used a spoonful of half fat creme fraiche and a good "dollop" of fromage frays right at the end. I also added some tofu for protein - it was marinated tofu but plain tofu would have been better. I was sceptical about boiling the veg and adding the paste near the end but it came up really creamy and tasted delicious. I served the curry with rice that was cooked with some mushrooms, cardamon and onion seeds (might have ruined the Keralan authenticity by doing this but it seemed to work!). We'll definitely be doing this one again.
8th Jan, 2014
This caught my eye but upon reading the ingredients it is indeed Avial, as below aubergine, okra and squash aren't things I've had in one. It's not far off my nan's recipe, if I can only get hold of English ingredients I'd just use potato, carrot & green beans but plantain and drumsticks can be found in ethnic shops/markets. I use coconut cream instead of fresh coconut & at the end I fry very small chopped onion with mustard seeds & chilli till crispy & mix in at the end.
23rd Jul, 2013
i am so pleased to see avial ( that is how we call it) of keralan cuisine featured in the website. One criticism, okra and aubergine are traditionally not used for avial, they are more used in sambar (spicy soup with lentils). Drumsticks and long beans are essential ingredients too.
17th Sep, 2014
Hi there, I would love to get this recipe as authentic as possible. You mention "drumsticks", what are they?? Katy
1st Jul, 2013
where is the step by step guide on the coconut?
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