Avial Recipe
Avial recipe is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. This avial recipe is common in Kerala and Udupi cuisine. It is generally eaten


Avial recipe is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. This avial recipe is common in Kerala and Udupi cuisine. It is generally eaten with rice and adai. This avial recipe is considered as an essential side dish of a Sadya especially Onam Sadya. So try this avial recipe for this Onam festival and share your comments!
Avial Recipe
Furthermore, I would like to share some of my suggestions for a perfect avial recipe. Firstly, cut all the vegetables to the same size. Otherwise, each vegetable takes different time to cook. Since each vegetable needs different time to cook, add the veggies which take more time to cook at first and then add the soft veggies. Secondly, the veggies should be soft but not mushy. You can also cook the veggies in a pressure cooker for one whistle.
You can also use any country vegetables to this avial recipe. While cooking veggies, don’t add more water because the vegetables also release a lot of their juices.
Finally, you can skip curd, if you are adding raw mangoes. Some people use raw mangoes or tamarind as a souring agent, which is a common practice in Kerala whereas I have used yogurt as the souring agent, which is common in TamilNadu. You can also add the yogurt while grinding the coconut instead of water.
You may also like my other vegetarian recipes such as Navratan Korma, Vegetable Biryani, Restaurant Style Veg. Korma, Navratan pulao, Paneer Butter Masala, Paneer Lababdhar, Paneer 65, Paneer Soya Korma, Mushroom Biryani, Kadai Paneer, Matar Paneer Masala etc.

Avial Recipe 2018-08-16 03:27:18

Serves 4 Print Prep Time 00:15 Cook Time 00:20 Total Time 00:35
Prep Time 00:15 Cook Time 00:20 Total Time 00:35 Vegetables
- Carrot -1
- Beans -6 to 7
- Green peas -1/4 cup
- Small sized brinjal -2 to 3
- Drumstick -1
- Potato -1
- Raw plantain -1/2
- Elephant Yam -100g
- White Pumpkin -1/2 cup
- Yellow Pumpkin -1/2 cup
- Avaraikai - 5 to 6
- Green chilli -1, slitted To grind
- 1 cup grated coconut
- 1/2 tsp cumin seeds
- 3 green chilies To cook
- 2 tbsp coconut oil
- 2 tbsp curd
- few curry leaves
- salt to taste Preparations
- Wash, peel and then cut the skin of all vegetables into 2 inch long pieces.
- Grind grated coconut, cumin seeds and green chilies until coarsely.
- Then add 1/4 cup water and grind it into smooth paste and keep it aside. How to cook Avial recipe
- Heat a wide pan with 1 cup of water.
- When the water boils, add chopped carrots, chilli, beans, brinjal, drumstick, peas, yam, potatoes, avaraikkai and 2 to 3 tsp coconut oil.
- Cover and cook for 7 to 8 mins. When they are half cooked, add raw plantain, white and yellow pumpkins and few curry leaves. Add some salt.
- Cover and cook until they are fully cooked.
- Then add the ground coconut paste and cook for another 3 mins.
- Switch off the heat.
- Now add the remaining coconut oil and curd. Mix well.
- Finally, garnish with some curry leaves. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Avial Recipe
Serves 1
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35
Ingredients
- 1 Carrot
- 6 to 7 Beans
- 1/4 cup Green peas
- 2 to 3 Small sized brinjal
- 1 Drumstick
- 1 Potato
- 1/2 Raw plantain
- 100g Elephant Yam
- 1/2 cup White Pumpkin
- 1/2 cup Yellow Pumpkin
- 5 to 6 Avaraikai
- 1, slitted Green chilli
- 1 cup Grated coconut
- 1/2 tsp Cumin seeds
- 3 Green chilies
- 2 tbsp Coconut oil
- 2 tbsp Curd
- few Curry leaves
- to taste Salt
Instructions
- Wash, peel and then cut the skin of all vegetables into 2 inch long pieces.
- Grind grated coconut, cumin seeds and green chilies until coarsely.
- Then add 1/4 cup water and grind it into smooth paste and keep it aside.
- Heat a wide pan with 1 cup of water.
- When the water boils, add chopped carrots, chilli, beans, brinjal, drumstick, peas, yam, potatoes, avaraikkai and 2 to 3 tsp coconut oil.
- Cover and cook for 7 to 8 mins. When they are half cooked, add raw plantain, white and yellow pumpkins and few curry leaves. Add some salt.
- Cover and cook until they are fully cooked.
- Then add the ground coconut paste and cook for another 3 mins.
- Switch off the heat.
- Now add the remaining coconut oil and curd. Mix well.
- Finally, garnish with some curry leaves.
By Santhi Therese
The Indian Claypot


Heat a wide pan with 1 cup of water.
When the water boils, add chopped
carrots, beans, brinjal, drumstick,
peas, potatoes, avaraikkai and
2 to 3 tsp coconut oil.
Cover and cook for 7 to 8 mins.

When they are half cooked, add raw plantain,
yam, white and yellow pumpkins and
a few curry leaves. Also, add some salt.
Cover and cook until they are fully cooked.

Then add the ground coconut paste
and cook for another 3 mins.
Switch off the heat.

Now add the remaining coconut oil

and curd. Mix well. Finally, garnish with some curry leaves.
You may also like my other side dishes posts and recipes like Easy Stir Fry Vegetable Recipe, Idli Milagai Podi Recipe, Mango Pachadi, Tomato Sweet Pachadi, Mint Chutney, Coconut Chutney, Vazhaithandu Poriyal, Mango Pachadi .