Avial Recipe | Aviyal Recipe

avial recipe

Avial Recipe: Avial, also known as aviyal, is a popular and traditional mix vegetable dish from Kerala cuisine, though it is also served in parts of Tamil Nadu and Karnataka. Sadya requires this dish on a regular basis (a festive vegetarian feast served on plantain leaf). I demonstrate how to make a flavorful avial with mixed vegetables, fresh coconut, curry leaves, coconut oil, and curd using a traditional method (yogurt). Serve with steamed rice, sambar, pickle, and papadoms for a filling and hearty meal.

Avial was created by the mighty Bhima, one of the five Pandava brothers from the Mahabharata epic, according to Wikipedia. According to legend, during their 14-year exile, Bhima was assigned as a cook to King Virata’s royal kitchen. It is said that he invented this dish out of necessity at the time.

Avial is essentially a healthy combination of various vegetables in a coconut and yoghurt sauce with a coconut oil and curry leaf finish.

The vegetables used in the recipe are not the typical mixed veggie combination of cauliflower, carrot, peas, and beans. The vegetables are one-of-a-kind and largely seasonal, depending on what is available.

The vegetables used in the avial dish are as follows:

percussion instruments (sahjan ki phalli, moringa pods)


Madras cucumber, also known as Mangalore cucumber or field marrow, is a type of cucumber native to India.

Unripe bananas – raw plaintain

The pumpkin (kaddu)

The ash gourd (petha)

Any variety of green beans can be used.

Tendli (tindora, ivy gourd)

Snake gourd Suran (elephant foot yam)


You can always make your own veggie combinations based on what’s available and what you want. Another ingredient that should not be overlooked if you want the authentic taste of aviyal is coconut oil.

Essentially, a coconut-based curry served with boiled rice or plain steam rice. The avial recipe is prepared on auspicious occasions and is a must-have delicacy during Kerala’s “sadya,” a vegetarian feast.

In addition, some helpful hints and suggestions for this South Indian delicacy. First and foremost, I’ve included curd in this recipe, which adds a sour flavour to the curry. Raw mango or even soaked tamarind water can be added as an option. Second, if you prefer a very thick avial gravy, while grinding the coconut, add 1-2 tsp of soaked channa dal / soaked rice. Beans, potatoes, and carrots are new additions to the avial recipe that were not previously used. If you want an authentic avial recipe, you can omit it.

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Avial Recipe Card:

avial recipe

Avial Recipe

Avial – a spiced coconut and yoghurt sauce with mixed vegetables – is a traditional Kerala dish made for Sadya (a feast)! It's also a common ingredient in Kerala's daily fare.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Side Dish
Cuisine South Indian
Servings 4 servings


To make the coconut masala paste:

  • 1 cup  coconut   (fresh / desiccated)
  • 1 tsp  cumin / jeera
  • 4  green chili / hari mirch
  • water as required  (to blend smooth)


  • 1/2  potato   (cubed)
  • 2 cups water
  • salt to taste
  • 1/2 cup  cucumber / southe   (chopped)
  • 5  long beans / alsande  (chopped)
  • 10  tindora   (chopped)
  • 1  raw banana / raw plantain
  • 1  carrot   (chopped)
  • 1/2 cup  elephant foot yam / suran
  • 1  drumstick   (chopped)
  • few pieces mango   (optional)
  • few curry leaves

Additional ingredients:

  • 1/2 tsp  turmeric powder / haldi
  • 1 tsp  coconut oil
  • 1/2 cup  curd / yogurt  (sour)

For balancing:

  • 2 tsp  coconut oil / any oil
  • 1 tsp  mustard seeds / rai
  • 1/2 tsp  urad dal
  •  dried red chilis
  • few curry leaves
  • pinch asafoetida / hing


Recipe for coconut masala paste:

  • First, combine 1 cup coconut, 1 teaspoon jeera, and 4 green chilies in a small blender.
  • Also, as needed, add water and blend to a smooth paste. set aside

Avial recipe:

  • To begin, place cubed potatoes in a large kadai.
  • Add 2 cups of water and a pinch of salt Boil for 5 minutes, or until almost done.
  • Lastly, add a variety of mixed vegetables of your choice. If you're using mango, leave out the curd at the end.
  • Mix in the curry leaves and turmeric.
  • Cook, covered, for 7 minutes, or until the vegetables are tender.
  • Mix in the prepared coconut masala.
  • Boil for 5 minutes, or until the raw coconut smell fades.
  • To improve the flavour of the aviyal, add a tsp of coconut oil.
  • Turn off the heat and stir in half a cup of sour curd. Turn off the heat or the curd will curdle.
  • Check for seasoning after thoroughly mixing.
  • Meanwhile, heat the oil for tempering.
  • Combine mustard seeds, urad dal, dried red chilis, curry leaves, and asafoetida in a mixing bowl. Allow for sputtering.
  • Pour the tempering over the avial and thoroughly mix it in.
  • Finally, serve with plain rice or shamige and avial / aviyal.
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  • To begin, use a variety of vegetables to make aviyal more nutritious and tasty.
  • Furthermore, to achieve a thicker consistency, add a little water while cooking or steaming the vegetables.
  • Most importantly, whisk the curd thoroughly and turn off the heat before adding it to the avial, as they may curdle.
  • Adding coconut oil will also improve the flavour.
  • If you want a thicker avial gravy, add 1-2 tsp soaked channa dal / soaked rice while grinding the coconut.
  • In addition, if you’re using raw mango, leave out the curd.
  • Avial is not a spicy dish. However, if you want a spicy flavour, increase the number of green chilies.
  • The dish requires fresh coconut. If you don’t have fresh coconut, you can substitute frozen coconut. However, I would not recommend using desiccated coconut.
  • The cooked vegetables should be tender but retain their shape. They should not become mushy, pasty, or crumble.
  • Use vegetables that are available locally and seasonally.
  • Finally, when avial / aviyal is slightly spicy and creamy, it tastes fantastic.


What is the best way to eat Avial?

It is typically served with rice. The word “avial” is also used to mean “boiled” or “cooked in water,” which is derived from the way the dish is prepared.

What did Avial smell like?

The aroma of his ammama’s serachi varuthathu (mutton pepper fry) cooking on the woodfire drew them in like a magnet. He also remembered drying fish and mango for pickles in the courtyard.

What did the chef add to the dish to make it more appealing?

The pot began to emit an enticing aroma. He whipped up some curd and mixed it into the curry. In addition, he added a few spoonfuls of coconut to the curry. He also drizzled a few spoonfuls of coconut oil over the dish and garnished it with curry leaves.

What exactly does Availeth mean?

His efforts were futile. transitive verb. : to produce or result in as a benefit or advantage : gain avail oneself of or, less commonly, avail of. : to make use of : to benefit from They took advantage of his services.

What exactly is Adai Aviyal?

Adai Aviyal is a well-known traditional Tamil protein-rich breakfast dish. Avial is an essential component of the Sadya, the Keralite vegetarian feast. Adai batter, unlike Idli / Dosa batter, does not require much fermentation, making Adai a quick and easy dish to prepare. It’s just rice and dal soaking time.

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