Aviyal (A Tasty Mixed Vegetable Delicacy of Kerala )

Avial is a traditional healthy dish of Kerala, India. It is a mixed vegetable delicacy with grind coconut paste, seasoned with coconut oil and curry leaves. It is an essential part of Onam  and Vishu Sadya,  Keralite vegetarian feasts. In this recipe we can use variety of vegetables like elephant yam, raw banana or plantain, carrot, beans, eggplant, drumstick, snake gourd, potato etc. I normally prepare this dish with whatever I can find in my vegetable basket but I believe without elephant yam and plantain we might not be able to cook good Avial. As per my experience, elephant yam always gives me some itchy feeling on my beautiful palms during the preparation time ;-). You can protect our palms by using kitchen gloves if you need. I am a brave typical Keralite 😉 I follow my mom’s recommendation and apply some coconut oil to hands after the preparation. In this dish you can use yogurt or raw mango or tomato for savor taste. Some of my friends told me that they like Aviyal but don’t enjoy the hard work to prepare it. Yeah, true! This recipe needs some patience and time to prepare. Personally I love this dish so I try to cook Aviyal once in a week and eat more Aviyal than rice ;-). I hope you guys also like this vegetable feast very much. Make a try and enjoy the healthy and tasty vegetable treat from kerala :-).

299 (640x453)

Recipe Side Dish
Cooking and Preparation Time 30 to 45 minutes
Serve To 4 to 5

Ingredients For Aviyal

Ingredient Quantity Notes
Yam(Chena) 100 Gram Skinned and Sliced into length wise
Plantain/Raw Banana(Pachakka) 2 Numbers Skinned and Sliced into length wise
Carrot 1 Number Sliced into length wise
Drum Stick(muringikka) 1 Number Cut into length wise
Lablab Beans (Avara) 10 Numbers Cut into length wise
Snake Guard(Padavalanga) 50 Gram Cut into length wise
Tomato 2(Medium Size) Diced
Potato 1(Medium Size) Skinned and Sliced into lengthwise
Garlic 4 Cloves skinned and Chopped Finely(Optional but it prevents gastric problems)
Green Chilly 3 Numbers Cut into length wise (Adjust as per your taste)
Turmeric Powder 1 Teaspoon
Roasted Cumin Powder 1 Teaspoon
Salt As per Your Taste
Curry Leaves Few
Water For cooking Vegetables

Ingredients For Coconut Paste

Ingredient Quantity Notes
Grated Coconut 150g
Green Chilly 2 Numbers Adjust as per your taste
Curry Leaves A hand full

Ingredients For Tempting Aviyal

Ingredient Quantity Notes
Coconut Oil 2 Tablespoon
Mustard Seeds ½ Teaspoon
Shallots/Small Onion 3 Numbers Skinned and Chopped Finely
Dry Red Chilly 3 Numbers Cut in to 2 or use as whole
Curry Leaves Few

Method For Avial

1. Place ingredients for coconut paste in a blender or food processor, blend and make a smashed form. Keep aside.
2. Place all vegetables for avial and water & salt (required for cook vegetables) in a sauce pan.Cover and cook until all vegetables soft.(Do not over cook vegetables) . Add turmeric  and roasted cumin seed powder and mix well. Add water if need.
3. when all vegetables are well cooked and semi dry in texture, add coconut paste. Mix well and cook next two to three minutes in a medium heat (do not cover the pan).
4.  When the gravy thickens,taste it and add salt (if required). Turn off the heat and keep aside.
5. Heat oil in a frying pan. Pop mustard seeds. Add ingredients for tempting Avial. Fry it until crispy and golden brown. Pour it over the Avail gravy and Mix well. Serve hot or cold with boiled rice or chappathi.

Kerala Aviyal Method (640x480)

Aviyal blog pic (640x473)

You can find more kerala delicacies HERE


  1. annid says

    Yday I’ve cooked it following ur recipe…hmmm turned out to be good.Thank u.Pls upload more vegetable dishes as it is Lent season & wont be tempted by seeing juicy non veg items;)

    • Rani Vijoo says

      Thanks dear…Sure! I will Post more Vegetarian recipes for you…Have a blessed lenten season!
      Cheers 🙂
      Rani Vijoo

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