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A bowl of aviyal curry is on the table
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5 from 8 votes

How To Make Avial

Avial is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves.
Prep Time10 mins
25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 5
Calories: 119kcal

Equipment

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.
 
 
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.

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