Avial has a special place in Kerala Cuisine. It is a thick mixture curd and coconut, with lots of vegetables. It is seasoned with coconut oil and curry leaves. Common vegetables that are used to make aviyal are yam, plantains, drumsticks, carrots etc. Some people prefer to substitute curd with raw mango or tamarind pulp. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. The word “avial” means assortment or a mixture – different kinds of vegetables mixed with simple sauce. I learnt this recipe from my mother-in-law.


1/4 cup carrot (diced)
1/2 cup french beans
Drumstick (2 no’s cut into 2″ length)
Raw bananas (cubed)
1/2 cup banglore/bengaluru vankaya also called Chayote
1/2 cup cauliflower florets
1 medium potato
1/4th cup peas (fresh or frozen)
1/2 tsp turmeric powder
Salt to taste
Curry leaves
1 tbsp Coconut oil / vegetable oil.


For Gravy

1/2 fresh grated coconut
1/2 cup fresh curd ( preferably sour)
Green chillies 5 nos
Cumin seeds 1/2tsp


Coarsely grind the curd, grated coconut, green chillies and cumin seeds. Keep the mixture aside. Heat 1 tbsps of coconut oil/vegetable oil in a pan, add curry leaves and remove the pan from the heat.

Clean the vegetables, peel and cube into pieces ( lenght wise) . Slightly boil the drum sticks with salt. Boil little water and add remaning vegetables , turmeric and salt to it. Simmer on a low flame for 10 minutes. Cook vegetables till 3/4th done and add cubed plantains, drums sticks and cook for 5-8 minutes, add coconut paste mixture and stir well. Remove from stove top. Mix the remaining coconut oil and curry leaves to the dish as a garnish.

Serve with rice.


Notes and Tips

You can also use ( substitute curd for) raw mangoes peices for sour or juice of lemon/lime or tamarid paste. You can also use Yams, Ash gourd, Snake gourd and other commonly available vegetables. Do not over cook the vegetables. The curry will become mushy.You can even steam your vegetables. Turn off the heat after you add coconut paste otherwise it will curdle.

15 Responses to “Avial”

  1. January 19, 2007 at 9:03 am

    Looks marvellous!! This is second fav of all Kerala cuisine! First one is Theeyal of course!:))
    Thank you for this.

  2. 2 Sri
    January 19, 2007 at 11:25 am

    Padmaja i love avial and so does little one. The color came out perfect.

  3. January 19, 2007 at 12:27 pm

    Hey Asha & Sri
    Thanks a lot guys.

  4. January 19, 2007 at 6:02 pm

    Avial is my all time favorite. Thanks for your version.

  5. January 20, 2007 at 4:23 pm

    Aviyal looks great.One of our family fav.First time here, came through Sandeepa’s blog.Nice blog..will keep visiting for more..

  6. January 21, 2007 at 2:35 am

    Had heard a lot about avial, nice to see how it’s done. Thanks for the post

  7. January 23, 2007 at 2:30 pm

    so is ur mom in law from kerala or are u from there. nice blog.

  8. January 23, 2007 at 2:40 pm

    Not any one but love dishes from kerala:)

  9. January 23, 2007 at 4:02 pm

    hey this one is my hubby’s altime favorite.thanks for sharing.

  10. January 25, 2007 at 3:10 pm

    hi, came to ur blog from soumyas… avial is my all time favourite. its not only popular in kerala but also in karnataka:)

  11. January 25, 2007 at 4:05 pm

    Yummy..This reminds me of the catered lunch we used to have in my office in Bangalore. The caterer often got avial and morkoLambu.

  12. January 25, 2007 at 11:13 pm

    I like Adai-Avial combo and I like to have avial with variety rice. Great looking avial !!! Thanks for sharing.

  13. January 26, 2007 at 11:19 pm

    Sia, Manjula & MT, thanks guys!

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