Recipe for avial or Avial recipe is a simple, one pot mixed vegetable curry with coconut and yogurt/curd. Here I have used easily available vegetables for avial. Basically avial is a thick coconut, yogurt based curry.
Most importantly, In Kerala, avial dish is must during special occasions or festivals. Usually avial is served as a side dish with plain rice or shamige, during a traditional vegetarian feast called ‘sadya’ especially “Onam Sadya”. This avial is so simple to make and tastes amazing.
Furthermore, avial or aviyal is a traditional dish in South India, especially in Kerala. This is prepared from mixed vegetables, which are cooked well and then mixed with coconut masala and yogurt. In authentic way they will use vegetables like raw mango, plantains (raw banana), drumstick, elephant yam, carrots, green beans etc. But here I have used only carrots, green beans, potatoes and tindora. You can use any vegetables of your choice.
Even more if you want the curry little thick in texture, add soaked rice or chana dal while grinding the masala. Moreover the main ingredient is the coconut oil. In most of the Kerala cuisine, they will use coconut oil as a main ingredient in all the dishes. Also coconut oil gives a different taste and flavor to the curry. Lastly while adding yogurt, keep the flame low or turn off. Yogurt itself has sourness. If you prefer the curry to be more sour, add some raw mango pieces or tamarind juice.
Finally do follow our other recipes too
- Lunch/Dinner recipes
- Instant rasam recipes
- Moringa leaves kootu/curry
- Mangalore southekayi sambar
- Coconut brown rice
Here is the tasty Avial recipe with step by step photos and a detailed video.
Recipe Video:
Avial Recipe | Recipe for Avial | Vegetables for Avial | How to prepare Avial
Ingredients
For grinding masala:
- 3/4 cup grated coconut fresh or desiccated
- Green Chilli slit, as per taste
- 1 tsp Cumin
- 2 tbsp water for grinding
Other ingredients for making avial:
- 1.5 cup water
- 1/2 cup carrots diced
- 1/2 cup green beans chopped
- 1/2 cup potatoes diced
- 3/4 cup tindora chopped
- 1 tbsp Salt
- 1/4 tsp Turmeric Powder
- 1/2 cup yogurt
- 1 tbsp coconut oil
For seasoning:
- 1 tbsp coconut oil
- 1/2 tsp mustard
- 1/2 tsp Cumin
- 1/2 tsp urad dal
- 1/2 tsp Hing (Asafoetida)
- 8 to 10 Curry Leaves
Instructions
- Firstly, take a small blender and add grated coconut, slit green chilli, cumin and little water.
- Blend this mixture to a smooth paste and keep it aside.
- Now heat a pan on medium flame and add water.
- Next add chopped vegetables of your choice. Here I have used carrots, green beans, potatoes and tindora.
- Also add little salt and turmeric powder.
- Mix everything well and cover the lid. Cook for 8 to 10 mins until all the vegetables are cooked well.
- Remove the lid and add the blended coconut masala. Also add little water if needed.
- Give it a good mix and bring this mixture to a boil for 3 to 4 mins.
- Now keep the flame low and add curd/yogurt. Mix very well.
- Likewise add salt as per taste. Give a quick mix.
- Finally add coconut oil and gently mix it. Keep it aside.
- Meanwhile we prepare the tempering for avial.
- For that, heat a seasoning pan and add coconut oil.
- Once the oil is heated up,add mustard, cumin, urad dal, hing and curry leaves.
- Saute well until it splutters. Turn off the heat and add the tempering to prepared avial. Give a quick mix.
- Now the tasty Avial is ready to serve!
- Enjoy this avial as a side dish with plain rice or shamige.
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Firstly, take a small blender and add grated coconut, slit green chilli, cumin and little water.
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Blend this mixture to a smooth paste and keep it aside.
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Now heat a pan on medium flame and add water.
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Next add chopped vegetables of your choice. Here I have used carrots, green beans, potatoes and tindora.
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Also add little salt and turmeric powder.
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Mix everything well and cover the lid. Cook for 8 to 10 mins until all the vegetables are cooked well.
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Remove the lid and add the blended coconut masala. Also add little water if needed.
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Give it a good mix and bring this mixture to a boil for 3 to 4 mins.
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Now keep the flame low and add curd/yogurt. Mix very well.
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Likewise add salt as per taste. Give a quick mix.
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Finally add coconut oil and gently mix it. Keep it aside.
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Meanwhile we prepare the tempering for avial.
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For that, heat a seasoning pan and add coconut oil.
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Once the oil is heated up,add mustard, cumin, urad dal, hing and curry leaves.
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Saute well until it splutters. Turn off the heat and add the tempering to prepared avial. Give a quick mix.
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Now the tasty Avial is ready to serve!
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Enjoy this avial as a side dish with plain rice or shamige.
