Avial Recipe | South Indian Mixed Veggie Curry

Avial served in a bowl with 3 spoons in it

Avial Recipe | South Indian Mixed Veggie Curry

Avial/Aviyal is a South Indian curry recipe made with coconut & 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.

Course Main Course, Side Dish

Cuisine Indian, South Indian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 261.45kcal

Author Priya Lakshminarayan

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.

Notes

Use freshly grated coconut in the avial/aviyal recipe. But if that is unavailable to you, you unsweetened desiccated coconut or shredded coconut. Sour curd is normally used but you can also use Greek yogurt. Whisk the yogurt-coconut mixture before adding it to the pan.

Remember to add the yogurt mixture in the end and 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. This Indian vegetable curry recipe with coconut tastes great when it is slightly spicy and creamy.

Nutrition