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Avial | Aviyal Recipe

Malabar avial recipe with step by step pictures. Aviyal made using mixed vegetables and coconut masala.
3.34 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, South Indian
Servings 4 servings

Ingredients
  

  • Raw Banana / Vazhakai- ½ cup peeled and cut lengthwise
  • Brinjal / Kathirikai- ½ cup cut lengthwise
  • Drumstick / Murungaikai - ½ cup cut lengthwise
  • Potato - ½ cup cut lengthwise
  • Carrot - ½ cup cut lengthwise
  • Elephant Yam / Chena Kizhangu- ½ cup cut lengthwise
  • Cucumber - ½ cup cut lengthwise
  • String Beans - 5 cut lengthwise
  • Cluster Beans / Kothavarangai - 5 cut lengthwise
  • White Pumpkin - ½ cup cut lengthwise
  • Snake Gourd / Pudalangai - ½ cup cut lengthwise
  • Turmeric Powder / Manjal Podi - 1.5 tsp
  • Salt to taste
  • Water - ½ cup to ¾ cup
  • Sour Raw Mango - ½ cup
  • Tamarind Pulp - 2 tsp or to taste
  • For Grinding:
  • Coconut - 2 cup grated
  • Green Chilli - 4 to 5
  • Cumin Seeds / Jeerakam - 1 tsp
  • Shallots / Sambar Onion / Chinna Ulli - 1
  • For Tempering / Seasoning:
  • Oil - 1 tblspn
  • Mustard Seeds / Kaduku - 1 tsp
  • Curry leaves - 1 spring

Instructions
 

  • Grind all the ingredients given in the list to a little coarse paste without adding any water. Set this aside till use.
  • Take all vegetables in a thick bottom pan. Sprinkle in ½tsp of turmeric  powder and mix well. Add in water and press the vegetables with your hands so everything is well immersed.
  • Cover this with a lid and bring it to a boil. Simmer this for 10 mins till the vegetables are half cooked.
  • Add in raw mango, salt and mix well. Cover again and cook for 10 more mins or till  the vegetables are completely cooked.
  • Now add in the ground masala, 1 tsp of turmeric powder, tamarind pulp and mix well.Cook this for 5 mins.
  • Now make seasoning. Heat oil and crackle mustard seeds and curry leaves. Pour this over the avial and mix well.
  • Serve with rice.
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