Aviyal/ Avial is a traditional Kerala ( a south Indian state) dish made with assorted vegetables cooked in grounded coconut and yogurt. No special occasion in Kerala is complete without this Aviyal.
Aviyal
As far as I know it is prepared differently in different parts of Kerala. This is Palakkad style which is my home town. There are other ways to make it too where they add turmeric powder, tamarind pulp, or mango. This is such a healthy dish with loads of vegetables. Hope you all like this and give it a try.
In Tamil Nadu, aviyal is had along with Adai ( Mixed lentil crepe).
How to make Aviyal the traditional way
Ingredients used
Pumpkin / Ash Gourd
Carrot
Potato
Drumstick
Beans
Snake gourd
Coconut
Green Chili
Cumin seeds
Yogurt/ Curd
Method
Grind coconut, cumin seeds, and green chili to a coarse paste. In a deep dish or Kadai, add all veggies except white pumpkin with water almost covering the veggies, and cook. After 5 minutes add white pumpkin along with other veggies and cook till it’s half cooked. Drain water and add ground coconut paste to veggies.
Mix gently and cook till veggies are done. Add salt and curd. Mix gently till the curd coats uniformly. Be careful not to mash veggies. Cook for a minute, when it starts bubbling add curry leaves, drizzle coconut oil, and cover it. Switch off immediately.
Leave for two minutes. Let the flavor blend. ( When you open the lid, you will love that aroma). Serve warm with cooked rice.
What vegetables can I use?
You can use any seasonal vegetables like yam, cucumber, raw banana, etc. But try to avoid using vegetables like brinjal as it gets mushy, bitter gourd as it changes the flavor of the dish.
Can I make it vegan?
Yes, you can make Aviyal vegan. To make vegan, use tamarind extract or a few pieces of green mango instead of Yogurt.
Is Aviyal Keto Friendly?
Yes, Aviyal is keto-friendly.
More Kerala recipes for you
Recipe to make Aviyal – Kerala Style
Ingredients
Mixed veggies – 2 cups chopped into 2 inches ( I used carrot, white pumpkin, potato, snake gourd, and drumstick)
Coconut – 1/2 cup grated
Jeera – 2tsp
Green chilli – 2
Curd / Yogurt – 1/4 cup
Curry leaves – few
Coconut oil – 2 tsp
Method
- Grind coconut, jeera, and green chili to a coarse paste.
- In a deep dish or Kadai, add all veggies except white pumpkin with water almost covering the veggies, and cook.
- After 5 minutes add white pumpkin along with other veggies and cook till it’s half cooked.
- Drain water and add ground coconut paste to veggies.
- Mix gently and cook till veggies are done.
- Add salt and curd.
- Mix gently till the curd coats uniformly. Be careful not to mash veggies.
- Cook for a minute, when it starts bubbling add curry leaves and drizzle coconut oil, and cover it. Switch off immediately.
- Leave for two minutes. Let the flavor blend. (When you open the lid, you will love that aroma)
- Serve warm with cooked rice.
Notes
- Use the drained water to make rasam or to knead chapati dough.
- Coconut oil is a must for this dish. Only that gives the flavor.
- You can use any veggies like yam, cucumber, etc.
- Add white pumpkin, 5 minutes after adding other veggies as it cooks fast.
Kerala Aviyal
Equipment
- Mixer Grinder
Ingredients
- 2 cups Mixed veggies Chopped in 2 inch lengthwise
- 1/2 cup coconut grated
- 2 tsp Jeera seeds
- 2 nos Green Chilli
- 1/4 cup Curd/Yogurt
- Curry leaves few
- 2 tsp Coconut oil
Instructions
- Grind coconut,jeera and green chilli to coarse paste.
- In a deep dish or kadai, add all veggies except white pumpkin with water almost covering the veggies and cook.
- After 5 minutes add white pumpkin along other veggies and cook till it’s half cooked.
- Drain water and add ground coconut paste to veggies.
- Mix gently and cook till veggies are done.Add salt and curd.
- Mix gently till curd coats uniformly. Be careful not to mash veggies.
- Cook for a minute, when it starts bubbling add curry leaves and drizzle coconut oil, cover it. Switch off immediately.
- Leave for two minutes. Let the flavour blend.( When you open the lid , you will love that aroma)
- Serve warm with cooked rice.
Notes
- Use the drained water to make rasam or to knead chapathi dough.
- Coconut oil is must for this dish. Only that gives the flavour.
- You can use any veggies like yam, cucumber etc.
- Add white pumpkin 5 minutes after adding other veggies as it cooks fast.
PIN AVIYAL FOR LATER
This post was originally published on July 20, 2017, now updated with new content and pictures.
I’m sending this recipe to Fiesta Friday .
Avial is such a comfort! 🙂 I love your version, Lathiya 🙂 Thanks for sharing!
Thank you dear 😊.. want to try other versions too..
Love aviyal; one of my all time favourites
Ours too..it makes lunch scrumptious
Aviyal looks delicious Lathiya! can’t wait to make some now 🙂
Thank you dear 😊..do try and let me know your feedback
Reminds me our Onam😊 This is an all time favourite!! Beautiful post Lathiya.
True… whenever I cook AVIYAL I’m in mood of eating sadhya even if I’m having just rasam😉.. Thank you Sumith 😊
Love Rasam!! Long time I was thinking of doing a Rasam post. I could drink the whole pot in a sit😊😊
Haha..I used to drink in a glass when I was a kid 😉…I too haven’t posted any rasam recipies yet. Have to 😊… Waiting to see your creativity in that😊
Haha looking forward for that. If I start a restaurant, Rasam will be my signature dish😍
Wow…I wish that your dream come true 😊..now this makes me to wait for that post eagerly 😉😄
Avial have not tried my hands on. This looks easy. ??
Oh..do try and you will love it… thank you?
Like the way you bring its colour. Usually when they make it goes dull and soggy. Excellent take!!
Thank you so much… really encouraging words??
this sounds delicious!
please do check out my blog over at :https://thisbeautifullifeofours.com/
Thank you so much… definitely I will?
Seems delicious! Great recipe!
Thank you… hope you give a try?
Soon! ?
?
Love Aviyal. This looks so good. A must have for Onam :))
Glad you love it Mona…do try?