avial recipe | aviyal recipe | how to make udupi style aviyal recipe

15

avial recipe | aviyal recipe | how to make udupi style aviyal recipe with detailed photo and video recipe. a thick coconut based mixed vegetable curry which is prepared on special occasions. it is predominantly prepared in south india, especially in kerala, tamil and udupi cuisine.aviyal recipeavial recipe | aviyal recipe | how to make udupi style aviyal recipe with step by step photo and video recipe. basically a coconut based curry which is typically served with boiled rice or plain steam rice. avial recipe is prepared during auspicious occasions and is a must delicacy during ‘sadya’, a vegetarian feast of kerala.

there are several stories related to avial recipe. it is believed that, avial recipe was developed by ‘bhima’ during his exile with his other pandava brothers. according to wiki, bhima invented this recipe when he had to serve to king virata and there were no sufficient vegetables for single curry. hence me mixed all the vegetables and added grated coconut to prepare this subtle yet tasty curry.

avial recipe

furthermore, some important tips and suggestion for this south indian delicacy. firstly, i have added curd in this recipe which adds the sour taste to the curry. optionally, raw mango or even soaked tamarind water can also be added. secondly, if you prefer to have very thick avial gravay, add 1-2 tsp of soaked channa dal / soaked rice while grounding coconut. beans, potatoes and carrots are the latest introduction to the avial recipe and traditionally were not used. you can skip it if you need a authentic recipe of avial.

finally, do visit my other collection of curry recipes collection and sambar recipes collection. particularly, veg sambar recipe, tomato thokku, tindora sabji, yam stir fry, drumstick sambar, potato onion sambar and mysore rasam recipe. in addition do visit my other recipes collection like,

avial or aviyal video recipe:

recipe card for avial or aviyal:

4.7 from 3 reviews
avial recipe | aviyal recipe | how to make udupi style aviyal recipe
 
Prep time
Cook time
Total time
 
easy avial recipe | aviyal recipe | how to make udupi style aviyal recipe
Author:
Recipe type: side dish
Cuisine: south indian
Serves: 4 Servings
Ingredients
for coconut masala paste:
  • 1 cup coconut, fresh / desiccated
  • 1 tsp cumin / jeera
  • 4 green chili / hari mirch
  • water as required, to blend smooth
vegetables:
  • ½ potato, cubed
  • 2 cups water
  • salt to taste
  • ½ cup cucumber / southe, chopped
  • 5 long beans / alsande, chopped
  • 10 tindora, chopped
  • 1 raw banana / raw plantain
  • 1 carrot, chopped
  • ½ cup elephant foot yam / suran
  • 1 drumstick, chopped
  • few pieces mango, optional
  • few curry leaves
other ingredients:
  • ½ tsp turmeric powder / haldi
  • 1 tsp coconut oil
  • ½ cup curd / yogurt, sour
for tempering:
  • 2 tsp coconut oil / any oil
  • 1 tsp mustard seeds / rai
  • ½ tsp urad dal
  • 2 dried red chilis
  • few curry leaves
  • pinch asafoetida / hing
Instructions ( 1 cup =255 ml)
  1. firstly, in a small blender take, coconut, jeera and green chili.
  2. also add water and blend to smooth paste. keep aside.
  3. in a large kadai cook potatoes with salt and water.
  4. further add mixed vegetables of your choice.
  5. add curry leaves, turmeric and mix well.
  6. cover and cook the veggies for 7 minutes or till they are cooked well.
  7. add prepared coconut masala and boil for 5 minutes.
  8. turn off the flame and add half cup of sour curd.
  9. meanwhile, prepare tempering by heating oil.
  10. add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
  11. further, pour the tempering onto the avial and mix well.
  12. finally, serve, avial / aviyal along with plain rice or shamige.


how to make avial or aviyal with step by step by step photo recipe:

coconut masala paste recipe:

  1. firstly, in a small blender take, 1 cup coconut, 1 tsp jeera and 4 green chili.
    aviyal recipe
  2. also add water as required and blend to smooth paste. keep aside.
    aviyal recipe

avial recipe:

  1. firstly, in a large kadai take cubed potatoes.
    aviyal recipe
  2. add 2 cups of water and salt. boil for 5 minutes, or till they are almost cooked.
    udupi style aviyal recipe
  3. further add mixed vegetables of your choice. if you are using mango then skip addition of curd at last stage.
    udupi style aviyal recipe
  4. add curry leaves, turmeric and mix well.
    udupi style aviyal recipe
  5. cover and cook the veggies for 7 minutes or till they are cooked well.
    udupi style aviyal recipe
  6. add prepared coconut masala and mix well.
    aviyal recipe
  7. boil for 5 minutes or till the raw smell of coconut fades away.
    avial recipe
  8. now add a tsp of coconut oil to enhance the flavour of aviyal.
    avial recipe
  9. turn off the flame and add half cup of sour curd. switch off the flame, else the curd will curdle.
    avial recipe
  10. mix well and check for seasoning.
    avial recipe
  11. meanwhile, prepare tempering by heating oil.
    avial recipe
  12. add  mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
    avial recipe
  13. further, pour the tempering onto the avial and mix well.
    avial recipe
  14. finally, serve, avial / aviyal along with plain rice or shamige.
    avial recipe


notes:

  • firstly, use variety of vegetables to make aviyal more healthy and tasty.
  • furthermore, to make avial of thick consistency add little water while cooking vegetables, or steam them.
  • most noteworthy, whisk the curd well and turn off the flame before adding it to avial, as they might curdle.
  • also adding coconut oil will enhance the flavour.
  • if you prefer to have very thick avial gravay, add 1-2 tsp of soaked channa dal / soaked rice while grounding coconut.
  • additionally, skip the addition of curd if you are using raw mango.
  • finally, avial / aviyal taste great when it is slightly spicy and creamy.

Get the latest recipes right in your inbox!!

SHARE
Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

15 COMMENTS

  1. One great thing about your videos are its duration which is just right for today’s pace….short n crisp….nothing more or nothing less or else in any of the videos… Keep doing such wonderful recipes n videos

  2. Dear Hebbar’s
    I just came across your site recently while searching for neer dosa and lo!! a whole lot of treasure ☺
    Got me hooked
    Thanks for making it quick n clear with no nonsensical talks.
    Hungry for more
    Somi

  3. Agree with Radhika, avial does not have any tempering (mustard, etc.). The finishing touch for avial is a few drops of coconut oil after removing from stove. Love your recipes, short and simple. Looking forward to more.

  4. Hebbars kitchen a small suggestion to u. Authentic avail recipe will not have seasoning in it. If u season it, it tastes like kootu. U know things better but a small suggestion from ur great fan. Keep going . Show us some healthy recipes and one pot meal type of recipes. Hope u will consider my request. Thanks a lot

  5. I’ve been a follower of your blog since it’s been and I must say you have come a really long way. most of your receipes have been a hit in my family. kudos to you for inspiring a million people to cook..

  6. Yes. This is what i do at home. Looks same..

    Hi hebbar’s kitchen,
    Chaitra Naveen here, am aged 25 and I’m married 4yrs ago.
    I am a follower of ur site. I’m a great foodie and vegetarian. I too love inventions in food at my kitchen lab.
    While searching for udupi rasam powder, 2months ago, i found ur site. Really yummm.. If im free i keep going through various recipes u have posted and keep re checking with mine..
    I’m a little absent minded and i forget one or two ingredients while making the dish. So ur site helps me in remembering it all. I feel so happy to see people who cook similar to my cooking.. The ingredients and the method all resembles mine so that’s y i love to visit u every hour in a day
    My friends and my at my in-laws family Never cooks like how i do, they feel we Brahmins donno to cook like how non Veggies do, we donno variants, we donno to come out of hing and ghee..
    All r just soooo pulling back statements!

    So ur site put me little up and i got little confidence that we r the best in cooking,
    Ur recipes will b posted in a website and i usually post my new recipes in my school group where there r freshers in cooking.

    I have tried sabbakki idly, bread idly, bread dosa, rawa dosa, cooked rice dosa , veg kollapuri .
    Mind blowing.

    Today i was free to write u some THANKS.

    A BIIGGG THANKS ANS LOVE TO U❤ ,
    ChaitaNaveen.

    • Thanks a lot Chita, for sharing your experience with us. It is nice to see such beautiful stories getting exchanged. Once again thanks and lots of love <3

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Rate this recipe: