• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Sumptuous Cooking
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About Me
  • Recipes
  • My Cookbooks
  • Privacy Policy
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • My Cookbooks
    • Privacy Policy
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Curry

    How To Make Avial (Without Curd)

    Published: May 12, 2021 · Modified: September 20, 2023 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 10 Comments

    Jump to Recipe Card

    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.

    A copper bowl is with aviyal curry and topped with tempering this recipe
    Jump to:
    • Ingredients note
    • How to make avial recipe
    • Recipe FAQ’s
    • Expert Tips
    • Related recipes
    • 📖 Recipe
    • Comments

    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

    A board is filled with vegetables, spices, and grated coconuts

    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.

    A non stick pot is filled with mixed vegetables and water over the stove top

    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.

    A blender is with spices and coconuts

    Prepare the masala by blending together grated coconuts, cumin seeds and red chilies. Blend with 2 cups of water and place it aside.

    A pot with mixed cooked veggies and  blended coconut masala over the heat

    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

    Is this Aviyal recipe vegan?

    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.

    How is this Avial recipe healthy?

    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.
    A bowl is filled with avial curry along with white rice

    Related recipes

    • A bowl of South Indian chana masala is on the table.
      Authentic South Indian Chana Masala Recipe
    • A bowl of mor kolambu is on the table.
      Majjige Huli (Karnataka Style Mor Kuzhambu)
    • A plate is with jowar rotis on the table.
      How To Make Soft Sorghum (Jowar) Roti
    • A plate is stacked with vegan Mysore Pak sweets.
      Vegan Mysore Pak

    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

    A bowl of aviyal curry is on the table

    How To Make Avial

    Uma Raghupathi
    Avial is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves.
    5 from 8 votes
    Print Recipe Share by Email
    Prep Time:10 minutes mins
    25 minutes mins
    Total Time:35 minutes mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Soy free
    Difficulty :Easy
    Servings 5
    Calories 119 kcal

    Equipment

    • Non Stick Pot

    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
    Prevent your screen from going dark

    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.
     
     
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 119kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 62mg | Fiber: 3g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

    Nutritional information is an estimation only.

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

    More Related Recipes

    • A bowl of vegan malai kofta curry is on the plate with chapati.
      Best Vegan Malai Kofta Curry (Air Fryer)
    • A bowl of aloo matar sabzi is on the plate.
      Aloo Matar Dry Recipe (Potato And Peas Curry)
    • A bowl is filled with Kashmiri rajma curry.
      Kashmiri Rajma Masala Curry Recipe
    • A bowl of chana palak curry is on the surface.
      Chana Palak (Spinach Chickpea Curry)
    4 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Padma Veeranki

      May 22, 2021 at 1:38 am

      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!5 stars

      Reply
    2. Sapana

      May 21, 2021 at 11:53 am

      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.5 stars

      Reply
    3. Poonam Bachhav

      May 21, 2021 at 11:25 am

      Avial is such a flavorful dish with distinct coconut flavor. Your presentation is making it all the more desirable.5 stars

      Reply
    4. Mayuri Patel

      May 21, 2021 at 11:12 am

      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.5 stars

      Reply
    5. Priya Srinivasan

      May 21, 2021 at 9:41 am

      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!5 stars

      Reply
    6. Pavani

      May 20, 2021 at 4:20 pm

      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.5 stars

      Reply
      • Uma Raghupathi

        May 20, 2021 at 4:48 pm

        Hope you make this aviyal for him. Thank you!

        Reply
    7. Sandhya Ramakrishnan

      May 20, 2021 at 7:33 am

      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!5 stars

      Reply
      • Uma Raghupathi

        May 20, 2021 at 7:44 am

        Thank you, Sandhya!

        Reply
    8. Lata Lala

      May 18, 2021 at 11:43 pm

      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.5 stars

      Reply

    Primary Sidebar

    A lady Author of the blog standing near the plants.

    About Uma

    Namasthe, I'm Uma. I'm the cook, writer, and photographer behind Simple Sumptuous Cooking. I'm a mother of two girls.

    I aim to show you that you can create delicious, healthy meals with simple, affordable ingredients. More about me

    New e-book

    Ebook of vegan sir fryer recipes.
    E-book - Vegan Air Fryer Recipes

    Popular Recipes

    • Containers filled with curries and placed inside the fridge.
      How Long Does Curry Last
    • A bowl of Bengali masoor dal is on the table and topped with cilantro.
      Bengali Masoor Dal Recipe
    • chapati side dishes are filled with different bowls on the table
      35 Chapathi Side Dish Recipes
    • A white cup is filled with lemongrass tea and is on the table
      Lemongrass Tea Recipe
    • A bowl of food on a plate, with Millet and Upma
      Proso Millet Upma - Instant Pot & Stove Top
    • A plate is with cubed tofu.
      How To Tell If Tofu Is Bad
    • A bowl of instant pot khichdi is on the table with spoon inserted.
      Instant Pot Khichdi
    • A plate of vegetable poha is on the wooden board and a spoon is inserted.
      Vegetable Poha Recipe

    Popular Fall Dishes

    • A bowl of barley mushroom risotto is on the table.
      Instant Pot Vegan Barley Risotto With Mushrooms
    • Zucchini soup is in a bowl topped with parsley.
      Vegan Zucchini Soup In Instant Pot
    • A bowl of vegan pumpkin flavored pasta is on the table.
      How To Make Creamy Vegan Pumpkin Pasta Sauce
    • A blender is filled with soaked nuts.
      Best Blender for Indian Cooking (The Ultimate Guide)
    • A bowl of carrot halwa is with a spoon inserted.
      Easy Gajar Halwa In Instant Pot (Vegan Carrot Pudding)
    • A bowl of kale curry is on the table with a cloth by the side.
      Kale Curry Recipe Indian
    • Head shot of bowl with Bengali moong dal.
      Bengali Moong Dal Recipe
    • A bowl of instant pot sarson ka saag curry is on the table.
      Easy Sarson Ka Saag In Instant Pot

    Must Try Recipes

    • A black ceramic plate is with air fryer potato cubes.
      Air Fryer Potato Cubes
    • a plate of besan roti is on the table
      Besan Roti
    • A strainer is filled with cooked sorghum on the table
      How To Cook Sorghum
    • A plate is filled with sun dried tomato pasta.
      Vegan Sun-Dried Tomato Pasta
    • A copper bowl is with potato kurma and placed it on the table.
      Potato Kurma For Chapathi, Biryani, Poori
    • A bowl of barley soup is on the table with golden spoon.
      Instant Pot Vegetable Barley Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Contact
    • Tip Jar

    Newsletter

    • Sign Up! for emails and updates

    More recipes

    • Air Fryer Recipes
    • Salad Recipes
    • Soup Recipes

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    COPYRIGHT © 2022 - 2023 SIMPLE SUMPTUOUS COOKING

    4 shares
    A bowl of coconut and vegetable curry is on the table, with aviyal