Aviyal – Kerala Avial Recipe

Avial or Aviyal is a Kerala style dish featuring a medley of vegetables in a coconut and yogurt sauce. This is a classic Onam Sadya recipe and has no onion and garlic in most cases. We use vegetables that are common in rural areas to make this creamy curry. My family loves to eat this dish with hot rice and fried Poppadums.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.

Why I marvel at Indian cuisine, especially South Indian food, is that simple stuff always come together and make this flavor bomb of a dish. This dish that originates in Kerala is one such example.

History

Here is a little Avial trivia for you- People believe that this dish came together when Bheema, one of the Pandava brothers, was employed as a cook in King Virata’s palace. He had unexpected guests and was short on vegetables. So he combined whatever was on hand and this scrumptious dish was born.

Although it is a Kerala dish, it is quite popular in Tamil Nadu as well. In fact, in TN, we eat this with Adai, a lentil crepe. 

Ingredients

There are very few ingredients that you will need to make this recipe. But each one of them can make or break this dish. I do not recommend skipping or switching any of them. The only changes that can be made freely are omitting or including veggies of your choice.

There are two parts involved in making this dish. One is cooking the vegetables. The second is where we make the coconut paste. 

Vegetables for Kerala Avial

 For making this recipe, we will need vegetables that are common in the rural areas. This dish is quite the example of ‘eat local’ principle. Usually, we use a combination of root veggies, some kind of green beans and squash.

Root veggies

Yam, taro root, carrots and Chinese yam are commonly used. Carrots are a very recent inclusion, though.

Green beans

When I say green beans, I am referring to a variety of green beans available in India. We have yard long beans, field beans, regular green beans, the French beans, winged beans and cluster beans. Choose any two of these. My recommendations include cluster beans (Kothavarangai) and field beans ( Avarakkai)

Squash 

Winter melon or ash gourd is an absolute must for making this recipe. There is something soothing and comforting about this slightly bland but juicy vegetable.

It absorbs all the flavors like a sponge and when you bite into one of those soft and juicy bits, it is an explosion of coconut, tangy yogurt and spice in your mouth.

If you are feeling adventurous, you can also add chayote squash. For people in the west, zucchini or even butternut is a great option. You can also look for frozen winter melon in Indian grocery stores.

Other vegetables

Now, if you want to make a stellar Avial, then you should also include drumsticks and unripe plantains. Like every Indian recipe, this one also has several versions. 

I believe every household has its own combination of veggies they prefer. In our house, my mom and MIL add eggplants, unripe green tomatoes and raw mangoes. I admit, I love this combination.

Spice paste

1. Grated fresh coconut- this recipe thrives on coconut. If you do not have coconut, please do not attempt making this. While freshly grated coconut is preferred, you can also use frozen grated coconut. Make sure you thaw it before using. Desiccated coconut is a strict no.
2. Cumin seeds– Lend a wonderful flavor and aroma to this dish.
3. Green chilis– for heat.
4. Coconut oil– because you can and must make this dish only with coconut oil to fully justify the recipe and your efforts. 
5. Water to adjust the consistency.
6. Turmeric powder– for flavor and color

Yogurt or curd

We will finish off this dish by adding sour yogurt that has been whisked smoothly. There are two versions of Avial. Some prefer adding yogurt and some don’t.

Since I grew up around people from Palakkad, they tend to add yogurt and I have adopted their version. 

Variations

Avial without curd

As a rule of thumb, some souring agent is added to this dish. If you do not have curd on hand, then follow the recipe and skip adding the curd. You can also add tamarind juice instead.

In case you want to make this recipe with tamarind juice, then boil the tamarind juice with salt until the raw smell goes away. Add the cooked veggies to this. Now, stir in the coconut paste. Finish with a drizzle of coconut oil.

Adding turmeric 

Just like how adding yogurt is not followed everywhere in Kerala, the same thing applies for turmeric too. Some people add ground turmeric while some don’t.

So, don’t be surprised if you are served white Avial somewhere. And you can also choose to skip it if desired.

Make ahead, meal prep and shelf life

I love this dish when everything has been cooked fresh. But sometimes, life happens and we may not have the luxury of time. If, for any reason, you want to make this ahead, here is what you can do.

Freezing veggies

Cook the veggies, let them cool fully and spread them in a single layer on a baking sheet. Freeze. Once the veggies are fully frozen, transfer to a freezer safe bag or box, label as ‘mixed veggies for Aviyal’ with date. 

Whenever you want to make this, thaw the veggies at room temperature for 20 minutes. Steam in a steamer for 10 minutes. Then add the coconut paste, salt and yogurt. Mix well. Finish with coconut oil.

Leftover Avial keeps well in the fridge for 2 days. Bring to room temperature and serve. I do not recommend reheating this curry since there is yogurt added to it.

Recipe Notes

Chopping veggies

Chop the veggies into even sized pieces. By doing this, the veggies cook evenly and faster. To reduce cooking time, I prefer peeling taro roots, yam and unripe plantains and chopping them into smaller pieces as well.

Do not add the taro root and yam without washing them thoroughly and peeling them. The peel has lots of mud usually and washing and peeling is mandatory.

This dish usually features veggies that have been cut into bite size chunks. Do not chop the veggies finely. Finely chopped veggies tend to over cook and lose shape.

Spice paste

Skip adding water while grinding the coconut paste and use yogurt instead. Add 1 tbsp coconut oil while grinding this paste for a creamy base. Traditionally, yogurt and coconut oil are not added while grinding but this is something that I have done for a while now and we love it.

Add salt while cooking the vegetables. If you want to adjust the salt, add salt only after the dish has cooled down fully. Adding salt while the dish is hot will make it release water. The result will be a watered down Aviyal.

Other things to note-

1. Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
2. If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
3. This dish has to be made in coconut oil. No other oil will give you that real Avial feel. 
4. There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.

Dietary specifications

This vegetarian curry is naturally gluten free. It is also free from soy and nuts. If you are serving this to a crowd, please check for allergies to yam and other veggies.

Method

In this post, I will share how to make this dish in the Instant pot and on the stove top. Both methods are simple and easy.

Prep work

Wash, peel and chop the taro roots, yam and unripe plantains. Dunk all of them in a bowl of water. If you are using eggplants, remove the stalks, quarter them and add them to the water as well. Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

To a blender, add the fresh coconut, cumin seeds, green chillies, 1 tbsp yogurt and 1 tbsp coconut oil. Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

Drain the taro, yam, plantains and eggplants in a colander. Insert the inner pot into the Instant Pot.

Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer. 

Add turmeric and salt along with 1 cup water. Stir once.

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.

Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.

When done, allow the dish to cool down fully.

Stir in the coconut paste along with the whisked yogurt. Mix well.

Finish with a drizzle of coconut oil and tip in the curry leaves.

Stove top method

To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies. Add turmeric and salt to the water.

Now add the chopped veggies. Stir to mix well.

Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.

When done, drain the water used for cooking the veggies. Reserve the water for making dal or Rasam or even Sambar. 

Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste. Mix gently using a wooden spoon, taking care not to break the veggies in the process.

Now, allow the mixture to fully cool down. When cool, stir in the yogurt.

Finish with a drizzle of coconut oil and add the curry leaves.

Serve at room temperature.

Print Recipe

5 from 1 vote

Aviyal

This classic mixed vegetable curry from Kerala has a robust coconut based spice paste and tastes great with hot rice or even Rotis and Dosas.

Prep Time30 minutes mins

Cook Time20 minutes mins

Cooling time20 minutes mins

Course: Main Course, Mains

Cuisine: Kerala, South Indian

Servings: 8

Calories: 188kcal

Equipment

• 1 Heavy bottomed 5 quart pan such as a Dutch oven or a 6 qt Instant Pot ( Refer instructions for stove top and instant pot method)
• 1 Blender
• 1 mixing spoon
• 1 Whisk
• 1 set of measuring cups and spoons

Ingredients

Vegetables

• 70 grams taro roots peeled and chopped into thick roundels
• 80 grams yam peeled and chopped into even sized pieces
• 1/2 cup peeled and chopped carrots
• 50 grams green beans
• 50 grams field beans
• 50 grams cluster beans
• 2 drumsticks (moringa) chopped into even sized pieces
• 1/2 cup peeled and chopped unripe plantain
• 1/4 cup chopped raw mango
• 50 grams purple eggplants stalks removed and quartered
• 300 grams winter melon peeled and chopped
• 1 tsp turmeric powder
• 5 to 6 cups water
• salt to taste

Spice paste

• 1.5 cups fresh coconut grated (1 cup =240 ml)
• 2 tsp cumin seeds
• 4 to 5 green chilis
• 1 tbsp coconut oil
• 1 tbsp sour yogurt

For finishing

• 3/4 cup whisked sour yogurt
• 3 tbsp cold pressed coconut oil
• 25 curry leaves

Instructions

Prep work

• Wash, peel and chop the taro roots, yam and unripe plantains.
• Dunk all of them in a bowl of water to prevent them from discoloring.
• If you are using eggplants, remove the stalks, quarter them and add them to the water as well.
• Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

• To a blender, add the fresh coconut, cumin seeds, green chillies, yogurt and coconut oil.
• Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

• Drain the taro, yam, plantains and eggplants in a colander.
• Insert the inner pot into the Instant Pot.
• Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer.
• Add turmeric and salt along with 1 cup water. Stir once.
• Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.
• Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.
• When done, allow the dish to cool down fully.
• Stir in the coconut paste along with the whisked yogurt. Mix well.
• Finish with a drizzle of coconut oil and tip in the curry leaves.

Stove top method

• To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies.
• Add turmeric and salt to the water.
• Now add the chopped veggies. Stir to mix well.
• Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.
• When done, drain the water used for cooking the veggies.
• Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste.
• Mix gently using a wooden spoon, taking care not to break the veggies in the process.
• Now, allow the mixture to fully cool down. When cool, stir in the yogurt.
• Finish with a drizzle of coconut oil and add the curry leaves.
• Serve at room temperature.

Notes

1. Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
2. If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
3. This dish has to be made in coconut oil. No other oil will give you that real Avial feel. 
4. There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.
5. Please refer the ‘Recipe Notes’ column in the blog post for more useful tips and tricks.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 188kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 365mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1754IU | Vitamin C: 77mg | Calcium: 89mg | Iron: 2mg

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

Explore More Kerala Recipes

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday. Be a part of our Tomato Blues Recipes & Workshops community and get special discounts on our workshops