Avial (Aviyal)

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4.6 from 5 reviews

Avial (Aviyal) Recipe

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Avial or Aviyal is a traditional side dish served as an accompaniment to rice. It is considered as an essential side dish of a Sadya especially Onam Sadya (a traditional vegetarian banquet). Avial has a unique position in Kerala as well as Tamil cuisine. It is a mixture of all kind of vegetables except soft and pulpy vegetables. You can include or exclude a vegetable, depending on the availability.


  • Raw Plantain (Raw banana / നേന്ത്രക്കായ്) – 1 No
  • Elephant foot yam (ചേന) – 200 gm
  • Drumstick (മുരിങ്ങക്കായ്) – 1 No
  • Ash gourd (കുമ്പളങ്ങ) – 150 gm
  • Potato (ഉരുളക്കിഴങ്ങ്) – 1 No
  • French Beans (Green beans / ബീന്‍സ്) – 4 Nos
  • Snake gourd (പടവലങ്ങ) – 100 gm
  • Carrot – 1 No (small)
  • Green chilli (പച്ചമുളക്) – 4 Nos
  • Turmeric powder (മഞ്ഞൾപൊടി) – 1 pinch
  • Grated coconut (തേങ്ങ ചിരണ്ടിയത്) – 1 Cup
  • Cumin seeds (ജീരകം) – ½ Tea spoon
  • Curd (തൈര്) – ½ Cup
  • Curry leaves (കറിവേപ്പില) – 2 Sprigs
  • Shallot (ചെറിയ ഉള്ളി) – 5 Nos
  • Coconut oil (വെളിച്ചെണ്ണ) – 1½ Table spoon
  • Water (വെള്ളം) – 1½ Cup
  • Salt (ഉപ്പ്) – to taste


  1. Wash the vegetables very well. Peel and cut it into 2 inch (length wise) pieces.
  2. Slice green chillies (length wise).
  3. Cook the vegetables in a covered vessel by adding green chillies, water, salt and turmeric powder on a low flame till it tender and dry (be careful not to overcook it and also take care to prevent it from burning).
  4. Crush the shallots and mix it with coconut oil.
  5. Grind grated coconut and cumin seeds by adding little water into a coarsely paste.
  6. Add the ground paste into the cooked vegetables along with curry leaves and combine it well. Heat it in a low flame for 3 minutes.
  7. Pour lightly beaten curd to this and mix it. Remove from the fire, add coconut oil – shallots mix and combine it.
  8. Serve Avial (Aviyal) as an accompaniment to rice.


As each vegetable has a different level of cooking, it will be better to add vegetables according to the cooking time of each item. That means the longer cooking items first and quicker items last.


Copyright © 2013 - 2016 Shaan Geo. All Rights Reserved. Protected by Copyscape Online Infringement Checker

Author: Shaan Geo

Myself, Shaan Geo basically a Software Engineer started my career in IT Industry. I have had a passion for food and cooking from an early age. This habit made me keep an eye out for the new variants of food and the different cuisines where ever I go. According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

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40 comments on “Avial (Aviyal)

Dear Mr. Geo, Is there any alternate for Curd? Is it a must ingredient? Regards, Jobin.

Hi Shaan,
I am from Coimbatore. I like all kerala nadan recipes. But I cant get the taste of avial as if I had in kerala when I prepare myself. Any tips?

    Hi Karan, Thank you very much for leaving your comment here. Have you tired this avial recipe? Here I choose the ingredients which are easily available in most of the countries (Aviyal’s taste is always related to the vegetables used). Also I have made some slight deviations from the traditional approach to make it quick and easy. Please go through the tips and comments of this recipe. Hope it comes out well next time. :)

Thank you. Your avial recipe is very quick and easy also tasty. Thanks again. You made it easy as in foreign countries it is not always easy to get all the vegetables.

    You are welcome Shobana. It is pleasure to know that you liked the recipe. As you said, while posting recipes, I always give preferences to the ingredients which are easily available in most of the countries. Thank you very much for your kind words of encouragement.

Hello Shaan, I am from Mangalore settled in Gulf. I am planning to make this curry. 2 days ago I watched the same curry in Popular programme – MASTER CHEF – in Star Tv. The only basic difference from your recipe is that the curd was not used, but the milk from fresh coconut was used and the ingredients were grinded before adding to the vegetable. Anyway I will try both the versions.

    Hi Anand Shetty, Thanks for posting your comments here. The curd is used for the sour taste. Please do share your comment on both if you happen to try it.

Hi Shaan, I tried your recipe in Oman. It was really original Kerala taste. Thank you very much.

Hi, Shaan, I tried this aviyal its nice, easy to cook and very tasty its really like kerala taste. Thank you very much for the recipe its very helpful for abroad families like us.

    Hi Jobin, Thanks for trying this recipe also for the feedback. Great to know that you enjoyed it. Hope to see you here often. Happy cooking :)

Hai Shaan nice recipe.

Hi Shaan Geo, Thank for helping me to prepare Avial…. Could you please help me to make “Boly” that served during hindu marriages. thank u.

    You are welcome Vishnu. Thanks for taking time to share your feedback here. I am sorry, I haven’t tried ‘boly’ so far. Please give some time, let me have a study and come up with a solution :)

Hi, I have cooked avial now… can it be kept out full day as in not in d fridge. I am little worried coz curd is in it… thanx

I tried your recipe in aviyal it was awsome tase. Basically I am a chef but I don’t know the ingredients for that. Thanks and keep rocking…

    Vinod, Thanks a lot for sharing your feedback. Great to know that the avial came out well for you. Hope to see you here often.

Dear Shan, My mother’s best friend is from Alleppey Kerala. Mrs. Kutty, a very pious and a genuine person. We were neighbors. I still remember her cooking her Exotic Kerala meals. Occasionally we would go to her house and eat those heavenly tasty dishes, Kallan, Avial, Theeyal, Dosa, Idli and so many other (I still do not know the names of all other dishes). After her husband’s death, she moved back to Kerala. We are still in touch with that Devine lady. She is an excellent cook and I became fond of Kerala cuisine. As a Punjabi, of course I love my native food but love Kerala food very very much. Before getting in touch with your recipes, I really didn’t know how to cook these sumptuous Malayali meals but now I can cook Kerala food, the same way any Kerala native would cook and the CREDIT GOES TO YOU AND I WANT TO SAY A BIG THANK YOU. THANK YOU FROM THE CORE OF MY HEART.. FROM THE BOTTOM OF MY HEART.. You have taught all these recipes in a very easy manner. I have tried many of these and they turned out be Just Delicious. Thank again.

    Romy, Thanks a million for such a detailed and wonderful feedback. It is pleasure to know that you are a fan of Kerala food and you learned Kerala style of cooking from this website. Say my Hi to Mrs. Kutty next time you call. Once again thanks a bunch for your kind words. Happy cooking and have fun in the kitchen :) See you here often.

      Shan, I remember, Mrs. Kutty use to make some different type of Bitter Gourd chips (Pavakka). I guess she would blanch them in boiling hot water then would smear them in sour curd and then would sun dry them for a few day and the would fry them in oil. I don’t know the actual recipe. Could you please post this recipe if you know how to make Bitter Gourd this way. Thank you.

        Romy, In Kerala the Bitter Gourd chips is called “Pavakka Kondattam”. The method you mentioned is correct. Just add a little salt too. If you don’t have the facility for sun dry, you can do it in an oven also. It is not mandatory to blanch the Bitter Gourd. I will try to include the detailed recipe soon. Thank you.

Hi Shaan, thank u for making the recipe so easy and it was wonderful.

Shaan, I did not try your Avial recipe. But a few things attracted me. 1) You asked to cook at low flame.2) you say not to overcook 3) Your ingredients are easily available. 3) you avoided garnishing with mustard seeds 4) You are adding coconut oil at the end, not reheating to make cancerous. Your ingredients are top. The cooking method is superb. The nutrients in veg is preserved not lost or spoiled. I am not a chef, but I read of lot of healthy cooking manual. I make avail and sambar every week. It makes me healthy. I am 62 now without any worldly possessions of BP, cholesterol, diabetes. I don’t know what is going to be tomorrow. Avial is rich Kerala heritage recipe that can save us from diabetes and cancer.

    Dear Thomas Uncle, Thank you so much for such a wonderful feedback. For avial, I followed the traditional way of cooking which helped our ancestors to live longer and healthier. Also cooking avial in low flame keeps the natural taste of vegetables without losing its nutrients. Happy to hear from you that you are free from all those diseases. Once again thank you very much for your kind words of encouragement, appreciate it very much.

Thank You soo Much… its help me to mange my inexperience in cooking..!

Avial is one of my favorite dish. Thank you for the recipe. And I too love cooking though I am an engineer.

    Jibin, Thanks for the feedback. Glad to know that you love cooking very much. Hope to see you here often.

Mr. Shan I wish you All the very best

Today the new generation does’nt know anything about our traditional way of cooking, it is wonderful like you a young guy involved in this matter, your passion in this field is admirable. Thanks man!

    Roy, Thank you very much for your kind words of appreciation. Hope to see you here often.

Hi Shaan, I just wanted to know if there is any way I can print your recipes for use. I am still a bit of an old school and prefer looking at a book or paper than into my smart phone or tablet! For some odd reason I cannot print the recipes or even copy it, am I missing something?

    Sarah, Sorry for the inconvenience. Currently the printing and copying function of recipes is disabled in the website. It is noticed that some people copy the recipes and posted it in some other blog/website. I have a future plan to publish a book of recipes listed here. Once it is ready I will send you a copy. Thanks for the regular visit.

Thank u so much for the recipe, helping me to bring back the memories of my moms cooking n taste when im miles apart from her. my husband n friends appreciated the lunch served with this tasty aviyal. u made my day. God bless u

    Suny, It is pleasure to know that you did the Avial well and got appreciated. Thank you very much for the feedback.

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