Vegetable Avial with Coconut and Yogurt

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A traditional South Indian mixed vegetable curry cooked in coconut and yogurt, offering a creamy, mildly spiced accompaniment to rice meals. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs carrot, cut into 1-inch pieces, beans, cut into 1-inch pieces, yam, peeled and cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (100 g) carrot, cut into 1-inch pieces
• 100 g beans, cut into 1-inch pieces
• 100 g yam, peeled and cubed
• 100 g raw banana, peeled and cubed
• 1 drumstick, cut into 2-inch pieces
• 1 cup water
• to taste salt
• 1 cup (80 g) grated fresh coconut
• 2 green chilies
• 1 tsp cumin seeds
• 1/2 cup (120 ml) thick yogurt, beaten
• 10 curry leaves
• 2 tsp coconut oil

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Instructions

1. Step 1: Combine 1 medium carrot (100 g), 100 g beans, 100 g peeled yam, 100 g peeled raw banana, and 1 cut drumstick (2-inch pieces) in a large pot with 1 cup water and salt to taste. Bring to a boil, reduce heat to medium, and simmer uncovered for 10-12 minutes until vegetables are tender but not mushy.
2. Step 2: Meanwhile, grind 1 cup grated fresh coconut (80 g), 2 green chilies, and 1 tsp cumin seeds into a coarse paste using a small food processor or mortar and pestle.
3. Step 3: Once vegetables are cooked, reduce heat to low and stir in the coconut paste, mixing thoroughly.
4. Step 4: Add 1/2 cup thick beaten yogurt (120 ml) to the pot, stirring gently to combine. Cook on low heat for 3 minutes, ensuring the mixture does not boil to prevent curdling.
5. Step 5: Turn off heat, add 10 curry leaves and 2 tsp coconut oil, and mix well.
6. Step 6: Serve the vegetable avial warm as a side dish with steamed rice and sambar.