Are you a coconut lover? DO you crave dishes with a rich coconut flavor? Then this Avial recipe with a coconut base and loaded with vegetables is the perfect one for you.
Jump to:
I love the fact that this is one dish that combines the goodness of several vegetables. There just aren’t very many dishes that do that. The masala base with coconuts helps in bringing all the flavors together in every bite.
“Aviyal” is one of the popular south Indian delicacies and it is prepared in a couple of different ways. One version with curd/buttermilk and the other without curd. Both versions are equally popular, but for this avial recipe today, we will focus on the version without using curd. Apart from being a vegan option, it is also the version with distinct flavors.
Not only does Aviyal go well with rice but also equally good with dosas like Neer dosa, Urad dal dosa, or Poha dosa. You would have to adjust the spice levels based on the pairing option. Usually, a hint of extra spice pairs well with sona masoori rice, and a milder version of avial recipe goes well with Dosa.
Ingredients note
Vegetables: More the better! I used Plantains, Tindora, Long beans, and carrots. It is good to have at least three vegetables in your mix. Other options include eggplant, green beans, parsnips, and beets.
Grated coconuts: Coconut is the most important ingredient. Use fresh coconut gratings if possible. If you are using frozen grated coconut, be sure to thaw them before you blend them. This will avoid coconut oil from separating when you blend them with other spices.
Chilies: I used long red chilies (a.k.a ‘Guntur’ chilies). But you are free to use round red chilies or even green chilies for this recipe.
Spices: Cumin seed is another highlight ingredient in this recipe because it brings authentic avial flavor to the dish. Other than cumin seeds, you will also need mustard seeds when you temper the dish.
Coconut oil: To match the coconut-based spice and to enhance the flavors, you will want to use coconut oil for tempering.
How to make avial recipe
First, Chop all the vegetables into roughly the same size. Soak the plantain in water for 15-30 minutes to stop them from turning dark.
Place a pot over medium heat with all the vegetables and 1 ½ cup water. Add turmeric powder and mix well. Place a cover on top and let it cook for 7-8 minutes or until they are cooked well.
Prepare the masala by blending together grated coconuts, cumin seeds and red chilies. Blend with 2 cups of water and place it aside.
Now add the blended coconut paste, tamarind paste (or water), and salt. Mix well and continue to cook for another 3-4 minutes. Turn off the flame.
Prepare tempering: Place a pan over medium heat and heat 1-2 teaspoons of coconut oil. As the oil heats up, add mustard seeds, dried red chilis, curry leaves, and asafoetida. Allow them to sputter and then add them to the Aviyal recipe. Mix well and a delectable Aviyal recipe is ready! Serve it hot paired with a bowl of hot steamed rice!
Recipe FAQ’s
Generally not, but my version is. Traditionally, it is common to use a little bit of curd in the masala. In the “Udupi” version, it is replaced with tamarind to bring a tangy flavor. No dairy ingredient is needed for this recipe.
I say this is one of the most nutritious dishes in South Indian cuisine. With a blend of several vegetables, it could be a great source of iron, carbs, and fiber.
Expert Tips
- To get the sour taste, you could also add raw mangoes or lemon juice instead of tamarind water or paste.
- If you prefer to have a thick gravy, add 2 teaspoon of soaked chana dal or soaked rice when you blend the coconuts and spices.
- Choose your favorite vegetables and be sure to have at least three or more varieties.
- The addition of turmeric is optional.
- You could use green chilies instead of round red chili or red chilies.
- Use coconut oil to prepare the tempering. This enhances the flavor in a big way.
Related recipes
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you liked it in the comments below, I love hearing from you! Follow me on social media Facebook, Instagram, and Pinterest.
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
How To Make Avial
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 green plantain
- 1 cup long beans
- 1 carrot chopped
- 1 cup Tindora/Thondekayi
- 1 ½ cup grated coconuts
- 1 ½ teaspoon cumin seeds
- 7 red chilies or 4 green chilies
- 2 teaspoon coconut oil
- 1 teaspoon tamarind paste or use small lemon size tamarind
- ½ teaspoon mustard seeds
- 1 strand curry leaves
- ¼ teaspoon turmeric powder
- Salt to taste
Instructions
- First, Chop all the vegetables into roughly the same size. Soak the plantain in water for 15-30 minutes to stop them from turning dark.
- Prepare the masala by blending together grated coconuts, cumin seeds, and red chilies. Blend with 2 cups of water and place it aside.
- Place a pot over medium heat with all the vegetables and 1 ½ cup water. Add turmeric powder and mix well. Place a cover on top and let it cook for 7-8 minutes or until they are cooked well.
- Now add the blended coconut paste, tamarind paste (or water), and salt. Mix well and continue to cook for another 3-4 minutes. Turn off the flame.
- Prepare tempering: Place a pan over medium heat and heat 1-2 teaspoons of coconut oil. As the oil heats up, add mustard seeds, dried red chilis, curry leaves, and asafoetida. Allow them to sputter and then add them to the Aviyal recipe. Mix well and a delectable Aviyal recipe is ready! Serve it hot paired with a bowl of hot steamed rice!
Video
Notes
- To get the sour taste, you could also add raw mangoes or lemon juice instead of tamarind water or paste.
- If you prefer to have a thick gravy, add 2 teaspoon of soaked chana dal or soaked rice when you blend the coconuts and spices.
- Choose your favorite vegetables and be sure to have at least three or more varieties.
- The addition of turmeric is optional.
- You could use green chilies instead of round red chili or red chilies.
- Use coconut oil to prepare the tempering. This enhances the flavor in a big way.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Padma Veeranki
I can't stress enough how much I love aviyal...delicious way to savour veggies! Your version is slightly different though, I have never added tamarind..may be i should try! Looks absolutely delicious!
Sapana
I have never made aviyal as I always think of it be too much work. Your recipe sounds so simple and looks even more delicious. I am bookmarking to try it soon. Thanks for the recipe.
Poonam Bachhav
Avial is such a flavorful dish with distinct coconut flavor. Your presentation is making it all the more desirable.
Mayuri Patel
Uma, your Aviyal recipe is so easy to follow and tempting too. I've yet to try making aviyal at home. I love any curries with coconut in them.
Priya Srinivasan
Love aviyal, the abundance of veggies added and the coconut masala, makes it totally scrumptious!! I too make without curd versions. But adding tamarind is totally new to me! would love to try this!
Pavani
Love this dairy free, vegan aviyal recipe. My husband is lactose intolerant, so this version is perfect for him. Thank you so much for the recipe.
Uma Raghupathi
Hope you make this aviyal for him. Thank you!
Sandhya Ramakrishnan
Aviyal is such an essential item in all the important festival days. I love making aviyal as I can add many vegetables and it is the best recipe to make when we just have a little of each vegetables. So delicious!
Uma Raghupathi
Thank you, Sandhya!
Lata Lala
Your first sentence hit the right cord that asks, are you a lover of coconut? Of course yes. I certainly crave for Coconut based recipes and this Aviyal sounds perfect for me.
I can smell the delicious flavors from here. So divine it looks.