Kerala Vegetable Dishes
Avial
A thick, semi-dry curry made with mixed vegetables, coconut, and curd, flavored with curry leaves and coconut oil.
Thoran
A dry stir-fry dish made with finely chopped vegetables and grated coconut, often seasoned with mustard seeds and green chilies.
Olan
A light and mild stew made with ash gourd and red cowpeas simmered in coconut milk and seasoned with coconut oil.
Kalan
A tangy, thick curry made with raw banana or yam cooked in yogurt and coconut, usually served in feasts (sadyas).
Erissery
A wholesome curry made with pumpkin or yam and black-eyed peas, cooked with ground coconut and topped with roasted coconut.
Moru Curry (Pulissery)
A spiced buttermilk curry, often made with cucumber or ash gourd, tempered with mustard seeds and curry leaves.
Theeyal
A rich, dark curry made with roasted coconut and tamarind, usually using vegetables like shallots, brinjal, or bitter gourd.
Mezhukkupuratti
A simple stir-fried side dish made with vegetables like okra, raw banana, or long beans, cooked with garlic and oil.
Chena Masala
A mildly spiced curry using yam cubes simmered in coconut-based masala, common in central Kerala homes.
Koottu Curry
A sadya-special dish made with black chickpeas and raw banana or yam, in a thick coconut-based gravy with roasted flavors.
Pachadi
A mildly sweet-sour curry made with vegetables or fruits (like beetroot, pineapple) and curd, often served cold.
Kootu
A semi-dry curry made with lentils and vegetables like cabbage or snake gourd, mildly seasoned with coconut.
