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Main Course

Kovakka(Gherkins) Avial

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.

Ingredientsfor 4 servings

1/2 kg Gherkins Kovakka
2 nos Onions
3 tbsp Coconut — grated
3 tbsp Curd
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
3 nos Green chillies — slit
Curry leaves, a few
Coconut Oil, to taste
Salt, to taste

Preparation

Step 1
Cut gherkins vertically into long pieces. Cut onions like you do for chicken(semi circled).
Step 2
Boil kovakka, onion, salt and curry leaves in 1/2 teacup water.
Step 3
In a mixer, grind coconut, turmeric powder, cumin seeds and green chillies without water into a slightly granular mixture.
Step 4
Add above masala to the boiled gherkins. Stir everything together thoroughly and Let it cook for 5 minutes.
Step 5
Add curd and pour coconut oil on top of the avial.
Step 6
Take it off the heat. immediately.
Step 7
Serve alongside rice.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Kovakka(Gherkins) Avial

Ingredientsfor 4 servings

1/2 kg Gherkins Kovakka
2 nos Onions
3 tbsp Coconut — grated
3 tbsp Curd
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds (Jeerakam)
3 nos Green chillies — slit
Curry leaves, a few
Coconut Oil, to taste
Salt, to taste

Preparation

Step 1
Cut gherkins vertically into long pieces. Cut onions like you do for chicken(semi circled).
Step 2
Boil kovakka, onion, salt and curry leaves in 1/2 teacup water.
Step 3
In a mixer, grind coconut, turmeric powder, cumin seeds and green chillies without water into a slightly granular mixture.
Step 4
Add above masala to the boiled gherkins. Stir everything together thoroughly and Let it cook for 5 minutes.
Step 5
Add curd and pour coconut oil on top of the avial.
Step 6
Take it off the heat. immediately.
Step 7
Serve alongside rice.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.