Avial/Aviyal is a South Indian curry recipe made with coconut and mixed vegetables. This Tamil-style avial recipe is served on special occasions. This delicacy tastes delicious with steamed rice and can be made in under 30 minutes.
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What is avial
It's a popular South Indian vegetable curry recipe that's cooked in creamy yogurt and coconut gravy. it calls for a specific set of vegetables and it requires no tempering. It's a favorite of many, which is why it's one of the main dishes to be served on all grand occasions like weddings, festivals, or any happy occasions. This Indian vegetable curry recipe with coconut tastes great when it is slightly spicy and creamy.
There are many different recipe versions of this vegetable curry based on where in India you are from - Kerala, Tirunelveli, Tamil Nadu. Even the color of it changes from region to region. Also since this Aviyal recipe has been passed down from generation, it does see some variations in the ingredients and the way it's prepared. Since everyone in the family loves this Tamil-style avial recipe, it gets made on nearly every festive occasion at home.
Who invented it
There is an interesting story behind its invention. This dish was invented by one of the Pandavas - Bheem from the famous Indian epic called the Mahabharata. So the legend goes that while the Pandavas were in exile, they took turns cooking. Once when it was Bheem's turn, there weren't enough vegetables for him to cook and serve.
So he just mixed and boiled whatever veggies he had at hand and added curd and coconut to it to complete the dish. That is how he created this Indian curry with coconut! I do not know how true this story is, but it surely makes for an interesting read.
One name - many variations
As I mentioned earlier, there are many variations to this recipe based on the region you are from and the way your family makes it. Despite being Tamil Brahmins, both my mom and MIL have different ways of making this coconut gravy. I shall try to put down the variations below for you to understand better.
- In southern Kerala, turmeric powder is used which gives it a yellow color, and for sourness, mango or tamarind is used.
- In northern Kerala, turmeric is not added and the sourness comes from yogurt. There is no tempering done in the Kerala version. Also, cumin seeds are not added to the coconut while grinding.
- In Tamil Nadu, (this is based on how my family makes it), we don't add turmeric powder which is why our aviyal is white/green in color.
- In our Tamil avial recipe, we also make it with yogurt, add cumin while grinding the coconut, and drizzle some coconut oil in the end.
- My aunt also soaks tur dal and adds it to the blender along with ginger when grinding the coconut.
- The curry can be very thick, made with long-cut vegetables, or a little thin (this is how I make it) to serve with rice.
Why make it
- This Tamil avial/aviyal recipe is a great way to use leftover veggies
- No need to add any boiled lentils to it as you do for Sambhar or Rasam, which speeds up the cooking process.
- The primary method used in making this recipe is boiling, so you end up using very little oil in the recipe.
- Some of the veggies used in this recipe are not eaten on a regular basis so this recipe brings in new flavors and new nutrients.
- Very appetizing to look at, thanks to the different colors of the vegetables and the contrast of coconut gravy with it.
- It is a very easy and simple recipe to make.
- It is vegetarian and gluten-free.
- A one-pot meal that can be made in under 30 minutes.
Ingredients needed 🧾
This Indian vegetable curry with coconut recipe calls for many vegetables. These are the veggies that normally go in the recipe: white pumpkin, carrots, green beans raw plantain or vazhaikkai, potatoes, chow-chow, brinjal, colocasia or arbi/seppan kilangu, drumstick, yam or Senai, cluster beans, green peas, ash gourd, and raw mango. But feel free to use whatever veggies you have at hand to make it.
Chef Tip - Cut the veggies into long finger chips style and the curry should hold the texture of the veggies. Do not mash them while cooking. Thankfully, if you happen to visit an Indian grocery store, then check out their frozen foods section. You will find a readymade aviyal mix that has all the veggies you need.
Spices - curry leaves, green chillies, ginger, and cumin seeds are the basic spices that you will need here.
Coconut oil and fresh or dry unsweetened coconut flakes give this curry a delicious flavor.
Yogurt - Use homemade dahi, plain unsweetened yogurt, or Greek yogurt here.
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How to make it 🔪
- Add fresh coconut, cumin seeds, ginger, and green chillies to a blender jar.
- Grind it to make a smooth paste. Add water to help with the grinding.
- Transfer to a bowl and add yogurt to it. Whisk it together and keep it aside.
- To a cooking pot, add water and salt. Bring to a boil and then add veggies like potatoes and raw banana(if adding) first. Cover and cook it for 7-8 minutes.
- Then add the frozen veggies. Bring it to a boil on a medium flame. Cook till the veggies are done. It could take around 7-8 minutes. Do not overcook them.
- Once the veggies are done, add the coconut yogurt paste to the pot. Mix it well.
- Cook for another 5 minutes. Garnish with curry leaves and drizzle edible coconut oil.
Serving suggestions 🍽
Remove the coconut gravy from the fire and keep covered till serving. It is normally served as a side dish with steamed rice and Sambhar. An extremely popular combo in Tamil cuisine is to serve avial with Adai. Onam Sadhya, Weddings, feasts, family get-togethers, and special weekends, usually have this dish on the menu. Do give this Tamil avial recipe and let me know what you think of it.
BTW, if you love mixed veg recipes, then definitely check out Veg Jalfrezi, and Veg Kolhapuri.
Top recipe tips 💭
Sour curd is normally used but you can also use Greek yogurt. Whisk the yogurt-coconut mixture before adding it to the pan. Add the yogurt mixture in the end and do not cook or boil it for long after adding it. Or it will begin to curdle. Drizzling coconut oil, in the end, is what takes up the flavor many notches. Do not skip that. Tempering aviyal is a personal preference.
Recipe FAQs
These are the veggies that normally go in the recipe: white pumpkin, carrots, green beans raw plantain or vazhaikkai, potatoes, chow-chow, brinjal, colocasia or arbi/seppan kilangu, drumstick, yam or Senai, cluster beans, green peas, ash gourd, and raw mango. But feel free to use whatever veggies you have at hand to make it.
Use as many veggies from the list provided. It tastes better with many vegetables.
At Indian grocery stores, in the frozen section, you will find an Aviyal mix bag of veggies. You can use that. It's pre-cut and ready to use. Saves a lot of time.
While cooking the veggies, ensure that they don't get overcooked and turn mushy. They need to hold their shape and that is what gives this dish its unique texture.
One way to ensure this is to keep adding the vegetables to the boiling water according to the cooking time, i.e. the longer cooking vegetables first and the quicker ones last.
The amount of water you add, while they are boiling, depends on the curry consistency you want. If not sure, add water to just about the level of veggies.
Add more water as needed. Or you can also steam the veggies. You can use water washed out from rice (arisi mandi) for cooking veggies. Fresh veggies may require more water than frozen veggies. Keep that in mind.
To fasten the cooking time, you can pressure cook all the veggies together too for just two whistles with very little water or cook them in an Instant Pot.
Use freshly grated coconut in the avial/aviyal recipe. But if that is unavailable to you, add unsweetened desiccated coconut or shredded coconut.
You can also use coconut milk along with water to give it more flavor.
Leftovers can be stored in the fridge for up to 4-5 days. You can also prepare the avial/aviyal recipe a day before.
To make it vegan, boil the veggies in tamarind water and add cut mangoes along with the other veggies. That way, you can skip adding yogurt and still get the sour flavor.
You can also use vegan unsweetened yogurt in the recipe. I have shared the vegan Aviyal recipe in my cookbook as well.
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Recipe 📖
Avial Recipe | South Indian Mixed Veggie Curry
Equipment
Ingredients
To make the coconut paste
- 4 oz fresh coconut
- 1 tablespoon cumin seeds
- 4 green chillies
- 1 tablespoon ginger paste
- ½ cup water
- 1 cup thick curd/yogurt
To prepare Avial
- 2 cups water
- 2 potatoes
- 14 oz mixed veggies - drumsticks, yam, suran, cucumber, snake gourd, long beans, and carrots
- ⅓ cup green peas
- Salt
- 1 tablespoon edible coconut oil
Instructions
To make the coconut paste
- Add fresh coconut, cumin seeds, ginger, and green chillies to a blender jar.
- Grind it to make a smooth paste. Add water to help with the grinding.
- Transfer to a bowl and add yogurt to it. Whisk it together and keep it aside.
To prepare Avial
- In a cooking pot, add water and salt. Bring to a boil and then add veggies like potatoes and raw banana(if adding) first. Cover and cook it for 7-8 minutes.
- Then add the frozen veggies. Bring it to a boil on a medium flame. Cook till the veggies are done. It could take around 7-8 minutes. Do not overcook them.
- Once the veggies are done, add the coconut yogurt paste to the pot. Mix it well.
- Cook for another 5 minutes. Garnish with curry leaves and drizzle edible coconut oil.
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Adrianne says
This sounds authentic and delicious at the same time! Veggies and rice, yum and yum, I will try that anytime and the coconut paste sounds like it has a great depth of flavour! Great work!
Priya says
yes, it really is. Thank you
Heather Johnson says
what a unique recipe - i'm going to a southern indian restaurant tomorrow - i'll have to see if they have something similar on the menu!
Priya says
Do try it. Its so yummy!
Beth says
Yummy and so delicious! My hubby and I really enjoyed this recipe! Can't wait to give this a try again soon!
Priya says
Thank you so much.
Jo says
This was so good I made it for lunch 2 days in a row!
Priya says
I am so happy to hear that. Thank you so much.
Srikanth says
I like how detailed the steps are and the best part is that it can be cooked in under 30 minutes which is a definite plus for busy parents like me.
Priya says
Glad. Thank you so much.
Farah Abumaizar says
Beautiful vibrant photos and what an interesting recipe! Thanks for all the modification options you gave and step by step!
Priya says
Thank Farah! Glad you liked it.
Pavani says
I love making avial but didn't really know the regional differences, so thank you for explaining that 🙂 I usually make 2 varieties - one with yogurt (for me) and one without (for the lactose intolerant husband). Lovely clicks.
Priya says
Thank you so much. Glad it was an insightful read for you. We love avial at home.
Kelly Anthony says
I've never heard of avial before so I loved learning about this recipe. I'm always interested in where it originated from and the history of the food.
Priya says
So true..especially this dish has a very fascinating story on how it was invented 🙂
Anita says
Such a fun way to make the kiddies eat their vegetables! I love recipes like this. 🙂
Priya says
I know right! Love how simple yet delicious this recipe is. 🙂
Dannii says
I have never heard of this before, but I love anything with coconut. It sounds delicious.
Priya says
Yes, its a great way to use whatever veggies you have at hand and create a fun dish!
Helen Fern says
this sounds really interesting. I'm going to try this for sure! Thanks for sharing on the "What's for Dinner" linky party!
Chef@Cookilicious says
Thank you so much..yes do give it a try and let me know how it was.. 🙂 Thanks for hosting the link party!