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

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this post is also available in ಕನ್ನಡ (Kannada)

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:

aviyal recipe

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

HEBBARS KITCHEN
easy avial recipe | aviyal recipe | how to make udupi style aviyal recipe
4.8 from 148 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine south indian
Servings 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
 

  • 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.


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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.

this post is also available in ಕನ್ನಡ (Kannada)

22 COMMENTS

  1. 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

  2. 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.

  3. 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.

  4. 5 stars
    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

  5. 4 stars
    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

Comments are closed.