Aviyal Recipe / How to make avial recipe with step by step pics and a short YouTube video. Aviyal is a dish which is believed to be originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables, coconut, seasoned with coconut oil and curry leaves (Source : Wiki). Usually, I make this aviyal slightly on the thinner version and pair it with adai. I feel if made thicker, it gives a bloating feeling, as adai itself is heavy. Sometimes I pair it with Puli Kuzhambu, Curry leaves kuzhambu too…
Find my other interesting recipes like
1. 7 Kari Kootu
2. Set Dosa
3. Temple Style Puliyodharai
4. Vathal Kuzhambu
Aviyal Recipe
How to make Avial Recipe | Aviyal Recipe
Aviyal Recipe is a thick mixture of veggies, coconut, seasoned with coconut oil. In this post, I have explained how to make avial recipe with step by step pics and youtube video.
Ingredients
- 1 Cup Mixed Veggies (Carrot, Beans, Drumstick, Potato)
- 1 Pinch Turmeric Powder
- Salt As Required
- 1/2 Cup Curd
- Coriander Leaves (For garnishing)
To Grind
- 1/2 Cup Coconut
- 2 Green Chilli
- 1 tsp Jeera
- 1 tsp Rice Flour
To Temper
- 1 tsp Mustard Seeds
- 1/2 tsp Jeera
- 1 sprig Curry Leaves
- 2 tsp Coconut Oil
Instructions
- Wash and cut the veggies lengthwise. Measure and keep all the other ingredients by side.
- To a mixer, add coconut, green chilli, jeera and rice flour. You can soak, 1 tsp of raw rice in water for 1/2 an hour and grind it.
- Grind it to a smooth paste by adding very little water. Roll boil water in a pan and add a little salt for the veggies.
- First add drumstick, potato and cook for 3 minutes, as it takes time to get cooked. Then add the other veggies, cook for another 2 minutes in high flame. Once the veggies are 3/4th cooked, switch off the flame and drain the water.
- To another pan, add the veggies and the grounded coconut paste.
- Add turmeric powder and salt (only for the coconut paste, as we have added for the veggies already). Cook for 2 minutes in low flame, till the raw smell in the coconut paste leaves. Always switch off the flame and then add curd, else it gets curdled.
- Heat coconut oil in a small tadka pan and temper with the ingredients listed in the table 'To Temper'.
- Pour the tempered items over the aviyal and mix everything well.Enjoy this aviyal recipe with adai and kara kuzhambhu.
Video
Method
1. Wash and cut the veggies lengthwise. Measure and keep all the other ingredients by side.
2. To a mixer, add coconut, green chilli, jeera and rice flour. You can soak, 1 tsp of raw rice in water for 1/2 an hour and grind it.
3. Grind it to a smooth paste by adding very little water. Roll boil water in a pan and add a little salt for the veggies.
4. First add drumstick, potato and cook for 3 minutes, as it takes time to get cooked. Then add the other veggies, cook for another 2 minutes in high flame. Once the veggies are 3/4th cooked, switch off the flame and drain the water.
5. To another pan, add the veggies and the grounded coconut paste.
6. Add turmeric powder and salt (only for the coconut paste, as we have added for the veggies already). Cook for 2 minutes in low flame, till the raw smell in the coconut paste leaves. Always switch off the flame and then add curd, else it gets curdled.
7. Heat coconut oil in a small tadka pan and temper with the ingredients listed in the table ‘To Temper’.
8. Pour the tempered items over the aviyal and mix everything well.
Enjoy this aviyal recipe with adai and kara kuzhambhu.
2. To a mixer, add coconut, green chilli, jeera and rice flour. You can soak, 1 tsp of raw rice in water for 1/2 an hour and grind it.
3. Grind it to a smooth paste by adding very little water. Roll boil water in a pan and add a little salt for the veggies.
4. First add drumstick, potato and cook for 3 minutes, as it takes time to get cooked. Then add the other veggies, cook for another 2 minutes in high flame. Once the veggies are 3/4th cooked, switch off the flame and drain the water.
5. To another pan, add the veggies and the grounded coconut paste.
6. Add turmeric powder and salt (only for the coconut paste, as we have added for the veggies already). Cook for 2 minutes in low flame, till the raw smell in the coconut paste leaves. Always switch off the flame and then add curd, else it gets curdled.
7. Heat coconut oil in a small tadka pan and temper with the ingredients listed in the table ‘To Temper’.
8. Pour the tempered items over the aviyal and mix everything well.
Enjoy this aviyal recipe with adai and kara kuzhambhu.
How to make avial recipe
Tips on how to make Avial Recipe
1. Veggies choice is purely optional. Other veggies like raw banana, broad beans, brinjal, tindora, cucumber, cluster beans, yam, chayote can also be used.
2. If using colocasia, pressure cook separately and if using yam, use old/aged yam as it gives an itchy sensation.
3. If using raw banana, use very little only, as it turns the aviyal recipe dark.
4. Cook the veggies only 3/4th only, if fully cooked, it turns like a paste.
5. Use only very little quantity in each veggie, as it yields a lot after cooking.
6. If you want the aviyal on the thicker side, increase the rice flour to 2 tsp, and grind the coconut to a thick paste.
7. Instead of rice flour, 1 tsp of raw rice can be soaked in water for 1/2 an hour and then ground.
8. Always switch off the flame and then add curd, else it gets curdled.
2. If using colocasia, pressure cook separately and if using yam, use old/aged yam as it gives an itchy sensation.
3. If using raw banana, use very little only, as it turns the aviyal recipe dark.
4. Cook the veggies only 3/4th only, if fully cooked, it turns like a paste.
5. Use only very little quantity in each veggie, as it yields a lot after cooking.
6. If you want the aviyal on the thicker side, increase the rice flour to 2 tsp, and grind the coconut to a thick paste.
7. Instead of rice flour, 1 tsp of raw rice can be soaked in water for 1/2 an hour and then ground.
8. Always switch off the flame and then add curd, else it gets curdled.
9. As mango is in season, curd can be skipped and 2 medium sized pieces of mango can be used. It’s a vegan version too.
10. I suggest using coconut oil for tempering, as it lends a nice flavour. But regular oil can also be used.
Aviyal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Hi Priya.. Beautiful blog.. very beautiful photos.. good work. Enjoyed reading your recipes with great pictures.
Thanks much Dhivya.
Hey!
It looks yum ! Your Avial has come out creamy & perfect!!! Thanks for sharing this recipe.
Thank you.
Excellent recipe! For the first time I managed to make this dish the way my husband enjoys it. Coconut oil for tempering, rice flour for thickening and adding yogurt after the dish is off the heat were so important! Thanks
Thanks much for kind words Rachana, keep visiting my blog for more interesting recipes.