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.
How to make avial
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.
2. Then peel and chop them in medium to long sticks or batons. The vegetables need to be chopped like a slight thick potato french fry. Keep the chopped veggies aside.
3. For the chopped unripe banana, keep them immersed in water so that they do not darken.
4. Beat 1 cup fresh curd and keep aside.
B) making coconut paste
5. In a grinder take 1 cup grated coconut, 1 teaspoon cumin seeds and 2 to 3 green chilies (chopped).
6. Add ⅓ to ½ cup water and grind to a coarse paste. Keep this coconut paste aside.
Cooking vegetables for aviyal recipe
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.
8. Sprinkle ½ teaspoon turmeric powder and salt as per taste.
9. Add 1 cup of water.
10. Stir well.
11. Cover the pan and keep it on a stovetop on medium-low to medium flame.
12. Simmer till the vegetables are half cooked. You can cook for 12 to 15 minutes.
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.
14. Mix it with the remaining half cooked vegetables.
15. Cover and continue to cook on medium-low to medium flame.
16. In between do check and if the water dries, you can always add more water.
17. Simmer till the vegetables are almost cooked.
Making aviyal recipe
18. Add the ground coconut paste.
19. Mix gently but well.
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.
21. When all the veggies are cooked, then reduce the flame to a low. Add the whisked curd.
22. Stir. And simmer the avial for a minute and switch off the flame.
23. Add 1 to 2 tablespoons coconut oil.
24. Also add 12 to 15 curry leaves. Mix well. Then cover and let the flavors infuse for 5 minutes.
25. Then Serve avial with steamed rice, varutharacha sambar and some papads.
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avial recipe
By Dassana Amit
Ingredients
veggies for avial recipe
- 1 cup chopped ash gourd (white pumpkin, winter melon, petha)
- 1 cup chopped pumpkin
- 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
- 1 teaspoon cumin
- ⅓ to ½ cup water, for grinding
other ingredients
- 1 cup water, for cooking veggies
- 1 cup Curd (yogurt), beaten
- 12 to 15 curry leaves
- 1 to 2 tablespoons coconut oil
Instructions
preparation
- Firstly rinse and then drain all the veggies.
- Then peel and chop them in medium to long thick sticks or batons. Keep aside.
- For chopped unripe banana, keep them immersed in water so that they do not darken.
- Beat 1 cup fresh curd and keep aside.
making coconut paste for avial recipe
- In a grinder take 1 cup grated coconut, 1 teaspoon cumin seeds and 2 to 3 green chilies (chopped).
- Add ⅓ to ½ cup water and grind to a coarse paste. Keep this coconut paste aside.
cooking vegetables for aviyal recipe
- 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.
- Sprinkle ½ teaspoon turmeric powder and salt as per taste.
- Add 1 cup water and stir well.
- Cover the pan and keep it on a stove top on medium-low to medium flame.
- Simmer till the vegetables are half cooked.
- 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.
- Mix it with the remaining half cooked vegetables.
- Cover and continue to cook on medium-low to medium flame.
- In between do check and if the water dries, you can always add more water.
- Simmer till the vegetables are almost cooked.
making avial
- Add the ground coconut paste.
- Mix gently but well.
- 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.
- When all the veggies are cooked, then reduce the flame to a low. Add the whisked curd.
- Stir. And simmer for a minute and switch off the flame.
- Add 1 to 2 tablespoons coconut oil.
- Also add 12 to 15 curry leaves. Mix well. Then cover and let the flavors infuse for 5 minutes.
- Serve avial with rice, kerala sambar and some papadums.
Nutrition Info Approximate values
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Made this as part of my 2020 Onam sadya, was fab…thank you
Great and thanks for sharing the feedback and review on the recipe.
It is such a joy to pick up your recipe and cook, knowing that it is going to always be fabulous. I love all your awesome recipes and how you provide details on every single thing. Thank you for your great work.
Thank you so much Jayanthi for the trust. So glad to read your comment. Thanks again and most welcome.