Side Dish
Avial Recipe - How to Make Kerala Style Aviyal
Avial is a traditional dish from Kerala. It is a thick curry made with a mix of vegetables, coconut paste, and finished with yogurt or raw mango for tang. It is seasoned with coconut oil and curry leaves, which give it a strong South Indian aroma.
It is often said that no Sadya (Kerala feast) is complete without avial. You’ll find it at weddings, Onam celebrations, and even as part of a simple weekday lunch. The beauty of this dish is that it uses everyday vegetables and turns them into something festive.
The avial can be a good side dish for Millet Dosa.
About Avial
There’s a popular tale from the Mahabharata about how avial was born. During exile, Bhima had to cook but didn’t know fancy recipes. So he chopped all the vegetables he found, boiled them together, and added coconut and curd. That mixture became the first avial. Whether or not the story is true, the idea of throwing vegetables together still stands.
Why Avial is special in kerala
- Part of the traditional Onam Sadya.
- A must-have in weddings and temple feasts.
- Believed to be healthy because it combines many vegetables.
- Represents the idea of simplicity in Kerala cuisine: nothing wasted, everything used.
Avial Vegetables List:
Avial is famous for including several vegetables, usually around 13. But you don’t have to stress about the exact number. Use what you have, and it will still be delicious.
Here are the common ones:
- Elephant foot yam (chena)
- Raw banana (plantain)
- Drumstick vegetable (muringakka)
- Ash gourd (kumbalanga)
- Carrots
- Beans
- Brinjal (eggplant)
- Cucumber
- Snake gourd (padavalanga)
- Broad beans
- Bitter gourd (optional)
- Tomato (optional)
Ingredients
- Mixed vegetables – 3 to 4 cups
- Grated coconut – 1 cup
- Green chilies – 2 to 3
- Cumin seeds – 1 tsp
- Curd/Yogurt – ½ to ¾ cup (sour)
- Turmeric powder – ½ tsp
- Curry leaves – a handful
- Coconut oil – 2 tbsp
- Salt – as needed
Instructions
Chop the Vegetables
Wash and peel the vegetables. Cut them into medium-long strips, like matchsticks but thicker. This helps them cook evenly and look neat.
Boil the Vegetables
Place the vegetables in a pot. Add turmeric, salt, and just enough water to cook them. Don’t add too much water, or the curry will turn watery.
Make the Coconut Paste
In a grinder, blend coconut, green chilies, and cumin seeds with little water. The paste should be coarse, not too smooth. This gives avial its rustic texture.
Add Coconut Paste
Once vegetables are cooked, add the coconut paste. Mix gently. Cook for 2-3 minutes on low heat. Don’t overmix, or vegetables will break.
Add Curd/Yogurt
Lower the flame and add beaten curd. Mix slowly to avoid curdling. If you prefer, you can replace curd with raw mango pieces for sourness.
Temper with Coconut Oil and Curry Leaves
Turn off the flame. Drizzle coconut oil generously and add fresh curry leaves. Cover and let it sit for a few minutes. This step makes the aroma stand out. If you prefer cold pressed oil, try our pure cold pressed oil.
Chef's Tips
- Use fresh coconut. Frozen or desiccated doesn’t give the same flavor.
- Don’t skip coconut oil - it’s the soul of this dish.
- If using raw mango instead of curd, add it while cooking vegetables.
- Keep the consistency thick, not runny.
- Taste and balance sourness. Some like it more tangy, some less.
Serving Suggestions
Perfect Pairings
- Traditionally, avial is served with steamed rice.
- Pairs well with sambhar, rasam, or even just papadam.
- Can be eaten with adai dosa (a lentil pancake) for a filling dinner.
- For Sadya, it sits alongside thoran, olan, pachadi, and payasam.
Variations
- Kerala Avial Recipe
- Tamil Nadu Avial Recipe
- Avial Without Curd ( use raw mango )
- Easy Avial Recipe
Cultural tip: During Onam, avial takes center stage in the Sadya feast. It’s one of the first dishes people look for on the banana leaf. The colors, the aroma, the thickness, everything about avial screams celebration.
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