Go Back
+ servings
closeup of traditional avial served in a earthen ware pot.
Print Recipe
5 from 1 vote

Avial Recipe- How To Make Aviyal

Avial or aviyal recipe is a quick, tasty and easy to make dish with mixed vegetables, coconut, curd and some basic spices. Popular in Tamil Nadu and Kerala, this avial is a part of traditional sadhya for Onam. Best served with rice or adai.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: Indian
Keyword: Avial
Servings: 3
Calories: 415kcal
Author: Harini

Ingredients

For Avial

  • 3 cups Mixed vegetables peeled and cubed
  • 3/4 cup yogurt whisked well
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons oil
  • 1/4 cup water
  • Salt to taste

For ground paste

  • 1 cup grated coconut grated
  • 2 teaspoons cumin seeds
  • 4 green chillies

To temper avial

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 10-12 curry leaves

Instructions

  • Chop all the vegetables you are using into cubes of same size. Do not chop the veggies very small. For this recipe I have used 1 cup each chopped ash gourd, pumpkin, carrots and 1/2 cup beans.
  • Pressure cook or steam cook the veggies until soft and cooked. I always prefer to steam cook as the vegetables retain their shape and do not turn very mushy. If using a pressure cooker cook for 2 whistles in medium flame.

Making Coconut Paste

  • In the meantime, grate 1/2 part of a large coconut. You will need 1 cup tightly packed grated coconut. Grind the grated coconut to a coarse paste along with 4 green chillies and 2 teaspoons cumin seeds. Set aside.

Making Avial

  • Heat 2 teaspoons coconut oil in a pan. Add the ground coconut paste and saute for few minutes.
  • Next add the steamed vegetables and coat well with the coconut paste.
  • Add very little(1/4 cup) water, salt and turmeric powder. Cover and simmer for 5 minutes.
  • Heat 2 teaspoons coconut oil in another kadai and temper with mustard seeds and curry leaves.
  • Add the tempered ingredients to the simmering avial. Mix well and turn off the heat.
  • Whisk the curd very well until smooth and add the avial to it. Mix well and serve avial with coconut rice or adai.

Notes

Add curd only at the time of serving.
You can use coconut oil for tempering.

Nutrition

Serving: 3servings | Calories: 415kcal | Carbohydrates: 39g | Protein: 11g | Fat: 27g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 327mg | Potassium: 671mg | Fiber: 14g | Sugar: 7g | Vitamin A: 9446IU | Vitamin C: 94mg | Calcium: 156mg | Iron: 4mg