avial recipe

avial recipe with step by step photos. avial also called as aviyal is our favorite recipe made from mix vegetables, coconut and curd. avial is a traditional recipe of kerala and an essential dish of sadya. the recipe shared here is the traditional method of making avial. there are some variations of making aviyal in kerala. three variations, i know of are that of making avial with raw mango, tamarind and curd. in this recipe i have used curd as this is how avial was always made in my home.

according to the wikipedia avial was invented by bhima – one of the five pandavas. as per the story, during their exile, bhima took his responsibilities as a cook in the kitchen of king virata. since bhima did not know how to cook, the first thing he did was to chop various vegetables. then boil them together and then later top the dish with grated coconut. 

while making aviyal, its always important to cook the vegetables well. the veggies have to be cooked, but should not be mushy or fall apart. while cooking veggies, do not add more water as the vegetables also release a lot of their juices while cooking. remember first to cook vegetables which take a longer time and then later add vegetables which take less time to cook. if you mix everything at once, you will have a mish mash of veggies where some veggies will be overcooked, pasty and mushy.

in avial, we use mix vegetables, but of a different kind. not the usual cauliflower, carrot, peas, beans combo. the vegetables that are generally added to avial are:

  • drumsticks (sahjan ki phalli, moringa pods)
  • carrots
  • madras cucumber – also known as mangalore cucumber or field marrow
  • raw plaintain
  • pumpkin (kaddu)
  • ash gourd (petha)
  • green beans – any variety can be used
  • tendli (tindora, ivy gourd)
  • suran (elephant foot yam)
  • snake gourd
  • carrots

you can always go for your own combinations of veggies depending on the availability and your choice. coconut oil is another ingredient that should not be given a miss if you want the authentic taste of aviyal.

if you are looking for more kerala food recipes then do check:

aviyal or avial recipe below:

4.67 from 6 votes
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avial recipe | aviyal recipe

avial is a traditional kerala recipe made from mix vegetables, coconut and curd.
course main course, side dish
cuisine kerala, south indian
prep time 25 minutes
cook time 35 minutes
total time 1 hour
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

veggies for avial recipe:

  • 1 cup chopped ash gourd (white pumpkin, winter melon, petha)
  • 1 cup chopped pumpkin (kaddu)
  • 1 cup chopped drumsticks or 1 to 2 drumsticks (moringa pods, sahjan ki phalli)
  • 1 cup chopped elephant foot yam (suran)
  • 1 cup chopped mangalore cucumber (field marrow, madras cucumber)
  • 1 cup chopped plantain (raw unripe banana)
  • ½ cup chopped french beans (green beans)

for coconut paste:

  • 1 cup fresh grated coconut
  • 2 to 3 green chilies (hari mirch)
  • 1 teaspoon cumin (jeera)
  • ⅓ to ½ cup water, for grinding

other ingredients for aviyal recipe:

  • 1 cup water, for cooking veggies
  • 1 cup fresh curd, (yogurt or dahi), beaten
  • 12 to 15 curry leaves (kadi patta)
  • 1 to 2 tablespoons coconut oil

how to make recipe?

preparation for avial recipe:

  1. firstly rinse and then drain all the veggies. 

  2. then peel and chop them in medium to long thick sticks or batons. keep aside.

  3. for chopped unripe banana, keep them immersed in water so that they do not darken.

  4. beat 1 cup fresh curd and keep aside.

making coconut paste for avial:

  1. in a grinder take 1 cup grated coconut, 1 teaspoon cumin seeds and 2 to 3 green chilies (chopped).

  2. add ⅓ to ½ cup water and grind to a coarse paste. keep this coconut paste aside.

cooking vegetables for aviyal recipe:

  1. take the vegetables which take a longer time to cook in a pan or pot. i have added carrots, drumsticks and green beans (french beans) first.

  2. sprinkle ½ teaspoon turmeric powder and salt as per taste.

  3. add 1 cup water and stir well.

  4. cover the pan and keep it on a stove top on medium-low to medium flame.

  5. simmer till the vegetables are half cooked.

  6. then add the remaining vegetables which take less time to cook. at this step i have added plantain, mangalore cucumber (field marrow), ash gourd and pumpkin.

  7. mix it with the remaining half cooked vegetables.

  8. cover and continue to cook on medium-low to medium flame.

  9. in between do check and if the water dries, you can always add more water.

  10. simmer till the vegetables are almost cooked.

making avial recipe:

  1. add the ground coconut paste.

  2. mix gently but well.

  3. let the mixture simmer for some 5 to 7 minutes or till the veggies are completely cooked. they should hold shape. so do not cook them too much. if the mixture becomes dry, then add some water.

  4. when all the veggies are cooked, then reduce the flame to a low. add the whisked curd.

  5. stir. and simmer the avial for a minute and switch off the flame.

  6. add 1 to 2 tablespoons coconut oil.

  7. also add 12 to 15 curry leaves. mix the aviyal well. then cover and let the flavors infuse for 5 minutes.

  8. serve avial with rice, kerala sambar and some papadums.


how to make aviyal or avial recipe:

a) preparation:

1. firstly rinse and then drain all the veggies. i have used ash gourd, pumpkin, drumsticks, elephant foot yam, mangalore cucumber, plantain and green beans.

vegetables for making avial recipe

2. then peel and chop them in medium to long sticks or batons. the vegetables need to chopped like a slight thick potato french fry. keep the chopped veggies aside.

vegetables for making avial recipe

3. for chopped unripe banana, keep them immersed in water so that they do not darken.

making avial recipe

4. beat 1 cup fresh curd and keep aside.

making avial recipe

b) making coconut paste:

5. in a grinder take 1 cup grated coconut, 1 teaspoon cumin seeds and 2 to 3 green chilies (chopped).

making avial recipe

6. add ⅓ to ½ cup water and grind to a coarse paste. keep this coconut paste aside.

making avial recipe

c) cooking vegetables for aviyal:

7. take the vegetables which take a longer time to cook in a pan or pot. i have here added elephant foot yam, drumsticks and green beans (french beans) first.

making avial recipe

8. sprinkle ½ teaspoon turmeric powder and salt as per taste.

making avial recipe

9. add 1 cup water.

making avial recipe

10. stir well.

making avial recipe

11. cover the pan and keep it on a stove top on medium-low to medium flame.

vegetables for making avial recipe

12. simmer till the vegetables are half cooked. you can cook for 12 to 15 minutes.

making avial recipe

13. then add the remaining vegetables which take less time to cook. at this step i have added plantains, mangalore cucumber (field marrow), ash gourd and pumpkin.

making avial recipe

14. mix it with the remaining half cooked vegetables.

making avial recipe

15. cover and continue to cook on medium-low to medium flame.

making avial recipe

16. in between do check and if the water dries, you can always add more water.

making avial recipe

17. simmer till the vegetables are almost cooked.

making avial recipe

making avial:

18. add the ground coconut paste.

making avial recipe

19. mix gently but well.

making avial recipe

20. let the mixture simmer for some 5 to 7 minutes or till the veggies are completely cooked. they should hold shape. so do not cook them too much. if the mixture becomes dry, then add some water.

making avial recipe

21. when all the veggies are cooked, then reduce the flame to a low. add the whisked curd.

making avial recipe

22. stir. and simmer the avial for a minute and switch off the flame.

making avial recipe

23. add 1 to 2 tablespoons coconut oil.

aviyal recipe, avial recipe

24. also add 12 to 15 curry leaves. mix the aviyal well. then cover and let the flavors infuse for 5 minutes.

aviyal recipe, avial recipe

25. then serve avial with steamed rice, varutharacha sambar and some papads.

aviyal recipe




14 thoughts on “avial recipe, how to make avial recipe | aviyal recipe (with stepwise photos)”

  1. Hey,

    I have tried your recipe. It is soo good I make it quite frequently. Me being a bengalee it is quite awesome to have the recipe from Kerala.

    Thanks,
    Shahina Rahman

  2. Hi Dassana,
    Y’day I was browsing for simple Aloo Baingan recipe and I stumbled on your recipe from this blog.
    OMG !!!!! this blog is a Bounty of Treasure for me !!
    Avial is one of my favourite dishes and I have never been getting the taste right.
    Tonight am going to try your recipe and am very sure it will be lip-smacking !!!!

    The aloo baingan turned out sooooo yuuuummmmmyyyy !!!

    Thank you so much for all your hardwork in putting so many Vegetarian Recipes together.
    and as everyone else observed you have such a simple and easy way of expressing yourself :):):) and you make the dishes sound so easy to make !!!!!

    Living in New York though we do find a lot of readymade masalas there is a big difference in the taste and aromas between ready made stuff and home made stuff.
    I had to wait for some one to travel from India and request them to bring home made masalas.
    Now – with the help of this blog – am going to enjoy home made masalas !!!! mmmmmmmmmmmm……. the aroma is already hitting my nose :):):)

    Thank you so much once again…..

    1. thanks thanks lakshmi. sure do try the avial recipe – it is my mom’s way of making the recipe. also let me know your feedback.

      i do agree with you that the masalas one gets abroad or for that matter in india too is always different than the homemade ones. you can easily make the masalas that we use for indian cooking at home.

      1. I tried the Avial last night…..and guess what ?I thought I had prepared enough to last for 2 meals…but it lasted only for one meal !!!!!!!!!!!!!! Very Yummy !!!!!
        I didn’t have coconut oil at home for tempering but that did not bother me as the dish itself was very tasty. Next time I will ensure to use coconut oil.

        Please continue to keep up this good work ..especially for people like me who are away from home and longing for authentic Indian Vegetarian food !!!

        1. thanks lakshmi. when i saw in my inbox that i have received a comment on the avial post, i was sure it was yours. so glad to know that you and your family liked the avial… more so coz it is my mom’s recipe. i have grown up having this avial and it is a hit at my in law’s place as well.

          on the blog there are many good vegetarian recipes that won’t make you miss home 🙂 do try them out.

          i just reworked on my categories/tags yesterday & realized that there are many indian dals, curries and sabzis that i still have not posted. so will be posting some more vegetarian recipes.

  3. grt receipe, very tasty , have tried many times during my visit to kerala, especially when you have kerala veg meals, since then became a big fan of this curry.. at last i am going to try this by myself..hope it will come out as exptd..
    Thanks for the details given..

  4. Thanks for this excellent recipe. Tried it and vow it came out awesome!! Your step by step instructions, makes it really easy for anyone to follow this recipe. Can’t wait to pass this delicious recipe, to all my friends. Best wishes, and keep posting to me such great recipes.

  5. Oh wow, this sounds amazing and I love all your step by step pictures they are beautiful and useful!! Kerala is the top of my wish list of places to visit, for the food and the beauty of the place.

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