avial recipe | aviyal recipe | South Indian avial | Kerala avial
by Tarla Dalal
અવીઅલ - ગુજરાતી માં વાંચો (Avial Recipe, Kerala Aviyal Recipe in Gujarati)
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avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images.
avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe.
Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial!
Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf.
I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi).
The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully!
Serve avial with steamed rice, sambar, pickle for a complete South Indian meal.
pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks.
5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour.
Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.
For avial- To make avial, combine the drumsticks with ¼ cup of water and cover and cook on a medium flame till they are half done.
- Add french beans, carrots, yam (suran) , red pumpkin (bhopla / kaddu), raw banana, brinjal (baingan / eggplant) , boiling water and salt.
- Mix well and cover and cook on a medium flame till the vegetables are almost done (approx. 10 to 12 minutes).
- In a separate bowl put fresh curd (dahi), add the prepared coconut paste and mix well.
- Add coconut paste curd mixture to the cooked vegetables.
- Add coconut oil, turmeric powder, curry leaves and mix well.
- Simmer for 2 minutes.
- Serve avial hot with steamed rice, sambar, pickle for a complete south indian meal.
Avial , Traditional South Indian Vegetable Video by Tarla Dalal
Avial Recipe, Kerala Aviyal Recipe recipe with step by step photos
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like avial recipe | aviyal recipe | South Indian avial | Kerala avial | then see our collection of Kerala recipes and some recipes we love.
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what is avial made of ? See below image of list of ingredients for avial.
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To make coconut paste for avail, in a mixer put 3/4 cup freshly grated coconut.
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Add 1 tsp cumin seeds (jeera).
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Add 4 green chillies , roughly chopped.
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Add 1/2 cup water.
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Grind to a smooth paste. The paste must be smooth otherwise you will not get a good texture when you eat avial.
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Keep aside coconut paste for avial.
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Drumsticks is known as Saijan ki phalli, saragavo. Sometimes also referred to as a bean, this long, rigid pod grows on a tree. Its hard, green outer covering is rigid enough to earn its common name of drumstick.
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Wash the drumsticks and cut into 25 mm. (1") pieces.
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In a pan put 1/2 cup drumsticks , cut into 25 mm. (1") pieces. We are first going to cook drumsticks as this takes the most time to cook amongst all the vegetables.
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Add 1/4th cup of water.
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Cover and cook on a medium flame till they are half done. It is important to retain the water as we will continue to use it in cooking Avial and that gives a great flavour to the dish.
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Add 1/2 cup long french beans , cut into 25 mm. (1") pieces to the semi cooked drumsticks. We can used boiled vegetables but the taste comes from using the same water.
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Add 1/2 cup carrots , cut into 25mm (1”) pieces.
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Add 1/2 cup yam (suran) , cut into 25mm (1”) pieces.
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Add 1/2 cup red pumpkin (bhopla / kaddu), cut into 25 mm ( 1 inch pieces).
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Add 1 raw banana , peeled and cut into 25 mm (1”) pieces.
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Add 1/2 cup brinjal (baingan / eggplant), cut into 25mm (1”) pieces. Remember that boiling water must be added to the vegetables in the next step to retain their colour. If you add vegetables to cold water and cook them they will lose their colour.
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Add 1 cup boiling water. Don't add water at room temperature to the vegetables as they will loose their colour on cooking.
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Add salt to taste. We added 1 tsp salt.
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Mix well. See the lovely colour of the mixed vegetables.
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Cover and cook on a medium flame for 10 to 12 minutes till vegetables are almost done. We have a little more cooking to do later.
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After cooking the vegetables.
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In a separate bowl put 1/2 cup fresh curds (dahi) , beaten (optional).
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Add the prepared coconut paste.
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Mix coconut paste and curds well.
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Add the mixture of coconut paste and curds ( yoghurt ) to cooked vegetables.
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Add 2 tbsp coconut oil or any other refined oil.
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Add 1/4 tsp turmeric powder (haldi).
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Add 7 to 8 curry leaves (kadi patta).
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Mix well.
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Simmer for 2 minutes.
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Serve hot.
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Using coconut oil to cook South Indian food is a healthier option than processed seed oil.
![]()
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You can mix and match the vegetables used for making avail based on what is in your kitchen and in season.
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We half cooked the drumsticks first ( Saijan ki phalli ) as they take the longest time to cook and then added all the remaining vegetables and cooked them.
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Cut your vegetables ( drumsticks, French beans, carrots, yam (suran) , red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like french fries or thin long sticks.
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Put the raw banana pieces in water to prevent them from turning black. Drain and use when required.
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Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour.
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Avial is rich in Vitamin C, Phosphorus, Vitamin A, Fiber
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 79% of RDA.
- Phosphorus : Phosphorus works closely with calcium to build bones. 34% of RDA.
- Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 30% of RDA.
- Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 24% of RDA.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 224 cal |
| Protein | 3.7 g |
| Carbohydrates | 13.8 g |
| Fiber | 5.9 g |
| Fat | 17.1 g |
| Cholesterol | 4 mg |
| Sodium | 20.6 mg |
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