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Avial Recipe | How to Make Aviyal at Home

by Rachna
avial recipe

Having grown up in North India and later Mumbai, my exposure to South Indian cuisine has been limited to the ubiquitous idli,vada, dosa trinity. But living in Bangalore since the last 15 years has exposed me to the delectable South Indian cuisines. One of the dishes from the Kerala cuisine that I just love is Avial or Aviyal. It is super healthy, delicious and an easy recipe to make. As a nutritionist, this recipe ticks all the boxes for me.

avial recipe

Which vegetables to use in Avial?

Traditionally, avial is made with indigenous vegetables like drumsticks, yam, plantain, pumpkin, snake gourd, ash gourd, ivy gourd etc. but you can use just about any vegetables you have in your pantry like cauliflower, beans, potatoes, carrots, broccoli etc.

Hence, aviyal is an extremely versatile dish that is also leftover vegetable friendly.

How to Make the perfect Avial

1. Choose good, fresh vegetables: Use a variety of vegetables in avial and preferably choose local vegetables.

2. Cook the vegetables properly: Avial is a dish that is made with boiling vegetables. Ensure that you cook the vegetables optimally so that they are well cooked but not mushy. Hence modify cooking times of vegetables so that they are equally cooked.

3. I find that cooking yam longer helps cook them perfectly because if they are undercooked, they leave a pins and needles feel in the mouth.

4. Traditionally, there is no tempering added to the avial. It is just coconut oil added along with curry leaves to the cooked vegetables but I have added it because I love the flavour. Purists, please ignore.

Avial Recipe | How to Cook Kerala style Aviyal

Rachna Parmar
This delicious avial or aviyal is an easy, healthy South Indian Kerala vegetarian recipe. It is nutritious and super tasty. Try it.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course | Curry
Cuisine South Indian
Servings 4 people
Calories 159 kcal


  • 2 cups vegetables chopped
  • 1 cup thick yogurt beaten
  • ½ coconut chopped
  • 1 tsp. cumin seeds
  • 3-4 green chillies
  • 1 tsp. coconut oil
  • curry leaves

For tempering or tadka (optional)

  • 1 tsp. coconut oil
  • 1 tsp. mustard seeds
  • 1 pinch asafetida
  • 1 sprig curry leaves
  • 2 dry red chillies


  • Cut all vegetables into similar sized batons or cubes. Keep aside.
  • Heat 1 cup water in a pan. Add veggies that take longer to cook like yam, drumsticks and carrots to it. Add salt. Cover and cook on low heat for 5-6 minutes.
  • Now add the other veggies. Add more water if needed and cook for 5-6 minutes or till they are almost done.
  • Make a paste of coconut with cumin seeds and green chillies and add it to the boiling vegetables. Cook further for 5 minutes till the veggies are soft but not mushy.
  • Turn off the flame and add beaten yogurt along with 1 tsp. coconut oil. Mix well. Taste and adjust seasoning.
  • Traditionally there is no tempering added but I like to add it as I enjoy its flavour. Feel free to omit this step. For tempering heat 1 tsp. coconut oil in a pan. Add mustard seeds along with asafetida. Allow to sputter. Now add curry leaves and red chillies and turn off the flame.
  • Tip the tempering in the avial and mix well. Serve your avial with boiled rice.


1. Do not overcook the vegetables.
2. Cook the longer cooking vegetables first.
3. You can use any vegetables you have at home. Just cut them uniformly.
4. In case you don’t have coconut oil, you can use any other vegetable oil.
5. If using raw plantain, immerse in water after cutting to prevent it from turning dark.
6. In case you are using yam, cook it well to avoid the pins and needles taste in the mouth.
7. You can increase or decrease green chillies depending upon how much heat you want.
8. Traditionally no tempering is added to the avial. Only coconut oil with curry leaves is added to the cooked veggies. Please note that I like the tempering and hence have used it. It is completely optional and my touch to this wonderful dish.


Nutrition Facts
Avial Recipe | How to Cook Kerala style Aviyal
Amount Per Serving
Calories 159 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 8mg3%
Sodium 187mg8%
Potassium 339mg10%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 5g6%
Protein 6g12%
Vitamin A 4763IU95%
Vitamin C 19mg23%
Calcium 112mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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How to Make Aviyal at Home

Take 2 cups chopped vegetables like drumsticks, yam, plantain, ash gourd, ivy gourd, snake gourd, beans etc. depending upon what you have at home. Cut them into similar sized batons or cubes. Keep cut plantain immersed in water or it turns black.

avial recipe

Heat 1 cup water in a pan. Add salt and add the chopped veggies like yam and drumsticks to it. Let it cook on low heat for about 5-6 minutes. Now add the remaining veggies like ash gourd, pumpkin, snake gourd, carrots that cook relatively faster to it. Add some more water and cook again for about 6-7 minutes till they are cooked but retain their shape.

Grind together half coconut along with 3-4 green chillies and 1 tsp. cumin seeds. Make a thick paste.

aviyal recipe

Add this paste to the cooking vegetables and cook on low flame for another 5 minutes.

aviyal recipe

Your veggies should be cooked and flavourful. Turn off the heat and add 1 cup of beaten curd along with 1 tsp. coconut oil to the avial. Mix well.

Taste and adjust salt if needed.

Now heat 1 tsp. coconut oil in a tadka pan. Add 1 tsp. mustard seeds and allow to sputter. Add 1 pinch hing or asafetida, curry leaves and dry red chillies. Turn off the flame after 15 seconds.

Tip the seasoning into avial. Mix well and serve hot with rice.Your delicious Kerala-style avial is ready to serve. Enjoy it piping hot.

avial recipe

Avial is a nutritious and satisfying vegetable dish. Make it and enjoy with your family.

If you liked this avial recipe, I request you to leave a * star rating for it. Thanks.

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Shilpa June 17, 2020 - 4:22 pm

Mustard, red chilli, hing is never used for tempering in avial. It is only coconut oil and curry leaves. Also, the veggies are cut thin and long.

Rachna June 17, 2020 - 9:41 pm

Hi Shilpa, Thanks for your comment. Yes, I have mentioned in the recipe that traditionally the tadka is not put but I like it this way. 🙂 Also yes, I have mentioned cut into batons or cubes in the recipe. 🙂


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