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.
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.
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:
avial recipe | aviyal recipe | how to make udupi style aviyal recipe
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
- firstly, in a small blender take, coconut, jeera and green chili.
- also add water and blend to smooth paste. keep aside.
- in a large kadai cook potatoes with salt and water.
- further add mixed vegetables of your choice.
- add curry leaves, turmeric and mix well.
- cover and cook the veggies for 7 minutes or till they are cooked well.
- add prepared coconut masala and boil for 5 minutes.
- turn off the flame and add half cup of sour curd.
- meanwhile, prepare tempering by heating oil.
- add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
- further, pour the tempering onto the avial and mix well.
- 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:
- firstly, in a small blender take, 1 cup coconut, 1 tsp jeera and 4 green chili.
- also add water as required and blend to smooth paste. keep aside.
avial recipe:
- firstly, in a large kadai take cubed potatoes.
- add 2 cups of water and salt. boil for 5 minutes, or till they are almost cooked.
- further add mixed vegetables of your choice. if you are using mango then skip addition of curd at last stage.
- add curry leaves, turmeric and mix well.
- cover and cook the veggies for 7 minutes or till they are cooked well.
- add prepared coconut masala and mix well.
- boil for 5 minutes or till the raw smell of coconut fades away.
- now add a tsp of coconut oil to enhance the flavour of aviyal.
- turn off the flame and add half cup of sour curd. switch off the flame, else the curd will curdle.
- mix well and check for seasoning.
- meanwhile, prepare tempering by heating oil.
- add  mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
- further, pour the tempering onto the avial and mix well.
- finally, serve, avial / aviyal along with plain rice or shamige.
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.
I tried this for the first time and everyone loved it. I have been following your videos for quite some time now and no recipe of yours has ever disappointed me till date…. Thank you a lot for doing this
Thanks a lot 🙂
Yes cumin can be excluded but it still tastes delicious! I love aviyal.
Your site is one of the best I have ever come across. One small suggestion for Avial you need to grind only coconut and green chillies no need to add jeera. If you add jeera it becomes kootu. And no need of tempering also. You just have to coconut oil and curd.
there are variations in preparing.. thanks for the suggestion 🙂
Your videos and recipes are awesome. I browse only your website for all recipes. It’s very user friendly. But I just want to give one suggestion. In Avial they do not use jeera for grinding. We use only coconut and green chillies. And we don’t temper it with mustard udadh dhal and red chillies. We add paste curd and coconut oil. This is the authentic recipe.
thank you very much.. I really appreciate it 🙂
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
Thank you..
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