Vegetable Avial with Coconut and Yogurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 35 minutes pairs beans, cut into 1-inch pieces, yam, peeled and cubed, raw banana, 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.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Vegetable Avial with Coconut and Yogurt take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable Avial with Coconut and Yogurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beans, cut into 1-inch pieces from drying out.

Can I substitute ingredients in Vegetable Avial with Coconut and Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable Avial with Coconut and Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetable Avial with Coconut and Yogurt vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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