Avial Recipe | Aviyal Recipe

Avial also called as Aviyal is a nutritious mixed vegetable side dish popular from Kerala cuisine. Avial is a integral part of Onam Sadya Menu. Adai Avial is a popular combo in restaurants in South India. There are different variations of making Avial depending on the region. Learn to make perfect tasty Avial with step by step pictures and video.

Avial is one of the main side dish in Sadya Lunch Menu. Avial pairs up well with rice and is a popular combo with Adai in South India. Avial is popular in South India and is quite commonly made on festive days, marriages and at home for a grand lunch. Kerala Style Aviyal is made for onam and is found in all sadya lunch menu.

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About Avial

Avial means steamed and specifically mean steamed vegetable side dish in curry form. Avial is made by cooking different veggies along with coconut, cumin seeds, green chili mixture then mixed with thick curd and finally seasoned with coconut oil and curry leaves.

Avial is an assortment treat of vegetables. Each of the veggies subtly loses themselves in coconut, spices & curd bringing up a unique assortment of taste that even people who have aversion with veggies like them. Avial is one of the vegetable side dish that I savor a lot and till date it is one of my favorite.

Avial is a marriage of the veggies in coconut, curd that is unique in taste & could be relished as subzi / curry / gravy with the degree of dilution. Adai with Avial is a great combination that is quite popular at hotels. Avial is a colorful delight in banana leaf & a must in Onam Sadya.

Aviyal is a traditional side dish that is believed to have been invented by Bheema from the period of Mahabharata. It seems he made Aviyal and impressed King Virata to gain entry into the king’s kitchen during the exile of Pandavas.

Aviyal Video

Avial Recipe Ingredients

• Vegetables – There is no right or wrong in the vegetables that we add for making Avial. I have used drumstick, yam, carrot, beans, long beans, broad beans, ash gourd, yellow pumpkin and raw banana. You can add or skip any of them based on the availability & seasonality of veggies.
• Coconut – Coconut along with cumin seeds and green chilies are blend to make a coarse mixture.
• Green chilies – is added for spice. Increase if you want it more spicy.
• Cumin seeds – addd to coconut and green chilies for making coconut base for aviyal.
• Curd – Seasoning Avial with curd give a unique taste to Avial. Do not skip it and add it in excess with coconut to make Avial as a gravy which can be mixed with rice and consumed.
• Turmeric powder – adds color and flavor to aviyal.
• Coconut oil – Coconut oil adds a great flavor to avial so do not skip it.
• Curry leaves – Raw curry leaves is added at the final stage which makes avial more flavorful.

I am not good at eating vegetables- so from my childhood days, amma always sneaks in whatever ways possible and this aviyal is one among them. I love it with plain rice and even accompany it with any spicy variety rice.

There are so many variations to avial recipe which includes Tamil Nadu style, Kerala style includes malabar avial, palakkad aviyal etc. The most common aviyal recipe is the one I have shared here. In certain parts of Kerala Aviyal is made in white color as shown below with a slightly creamy consistency.

The recipe for white aviyal remains the same reduce coconut and add little more curd to get the creamy consistency it purely depends on our preference. The picture below is malabar aviyal or white aviyal as it is popularly called.

How to make Avial Step by Step

1.Cut all the vegetables rinse them well and keep it ready. Make sure to cut them lengthwise like shown. Measure 5 heaped cups of vegetables in total and set aside. I have used the following

• ½ cup drumstick
• ½ cup yellow pumpkin
• ½ cup yam
• ½ cup raw banana
• ½ cup carrot
• ½ cup beans
• ½ cup long beans
• ½ cup broad beans
• 1 cup ash gourd

2.To a clay pot add all the vegetables along with ½ teaspoon turmeric powder and salt as needed.

3.Toss it well to coat evenly.

4.Keep on flame and switch on. Add ½ cup water to it.

5.Cook covered for 10 minutes first.

6.Open and toss well. If we use ladle there are chances for some vegetables to break so tossing is a better option.

7.Again cook covered for – minutes or until vegetables are cooked soft not mushy.

8.Meanwhile beat ½ cup thick curd and set aside.

9.Take 1 cup grated coconut along with 2 big green chilies,1 teaspoon cumin seeds.

10.Grind to a coarse mixture without adding water.

11.Open and check if the tough vegetables are cooked, if its cooked then other soft vegetables will also be cooked. Now add prepared coconut mixture.

12.Mix it well to coat evenly using a ladle without breaking the vegetables.

13.Cook covered for 3-5 minutes or until raw smell of vegetables leave.

14.Open and add ½ cup beaten curd.

15.Give a quick mix and switch off.

16.Add 2 tablespoon coconut oil.

17.Add a small sprig of curry leaves.

18.Mix it well.

Aviyal is ready! Serve with rice and curry.

Expert Tips

• Vegetables – Make sure to have all the vegetables cut with similar size so that cooking will be uniform. Cut the veggies lengthwise not too small as it will get mashed up easily. I have used 9 vegetables, you can add other vegetables of your choice. The more the vegetables the more the taste.
• Cooking vegetables – The key to a perfect avial is to cook the vegetables perfectly. You can either cook them all together or first cook tough vegetables then add soft vegetables and cook.
• Coconut mixture – If you want your aviyal to have more gravy then add little water and make a paste with coconut, green chilies and cumin seeds, If you want it a bit dry and slightly moist then do not add water. Grind the coconut mixture coarse and not too smooth.
• Color – The color of the aviyal can be white or ivory or yellow. So according to your preference add turmeric powder or skip it.
• Coconut oil – Adding coconut oil enhances the flavor and gives it the traditional kerala avial taste so don’t skip it.

Serving & Storage

Enjoy Avial with rice meal or Adai! Consume on the same day of making Aviyal as coconut is added & curd become sour with time. However it keeps well in fridge for 2 days.

FAQS

1.How to know if vegetables are cooked?

First cook covered for 10 minutes then toss well and cook covered for another 8-10 mins in between open and check by pressing, it should be soft and not mushy.

2.I do not have stock of varieties of veggies – Can I make avial?

The more the number of veggies – the better the taste. However you can make a perfect Avial with a minimum of 3 vegetables, coconut, seasoning, spices and curd.

3.Can I use leftover veggies for this recipe?

Avial is the best tasty way to consume all the leftover veggies in the refrigerator.

4.Why should I use beaten curd?

Beating curd and adding ensure smooth and even coating. Sometimes adding curd as such can make it split easily.

5.Can I add onion to aviyal?

Yes you can add around 10 small onion along with coconut and grind it.

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