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Avial is a famous Keralian or Udupi sidedish prepared with several vegetables.


Units Scale


  • 2 Potato
  • 1 Carrot
  • 1 Snake gourd
  • 1 Drumstick
  • 2 Beans
  • 1 Raw plantain
  • 1 Raw Mango
  • 100g Elephant foot Yam
  • 1 Cucumber
  • 12 Curry leaves
  • 2 Green Chilli

To make the Paste:

  • 1 cup Scrapped Coconut
  • 3-4 Green Chili
  • 1 Tsp. Cumin Seed

Spices and Other:

  • 1 Tsp. Turmeric Powder: 1 Tsp.
  • 1 Tsp. Salt or to Taste
  • 1 cup Curd


  • 2 Tbsp. Vegetable Oil
  • 8 Curry Leaves



Avial authentic recipe

  1. Soak Cumin seed in water for 10 minutes.
  2. Make a smooth paste of Scrapped Coconut, green chilis, and Cumin Seed.
  3. Peel Potato, Carrot, Snake gourd, Raw plantain, Raw Mango and Elephant foot yam and Cucumber and cut into small squares.
  4. Cut Beans and Drumstick into long strips.
  5. Take a deep bottom pan and take 3 Cups of water and bring it to boil.
  6. Add Potato, Elephant foot yam and start boiling those till cooked 1/3.
  7. Add Raw plantain and Carrot and cook for 5 more minutes.
  8. Now add Snake gourd, Raw Mango, Beans, Drumstick, and Cucumber and mix lightly.
  9. At this point add Turmeric Powder, Salt, Curry Leaves and Green Chili and cook till the vegetables soften but remain in shape.
  10. Add the Coconut Paste and Curd and stir and then cook by covering the pan till the gravy thickens.
  11. Heat the oil in a separate pan or tempering ladle and add Curry leaves to it.
  12. Add this tempering to the Avial and mix lightly.
  13. Serve Aviyal hot with Rice.


You can skip the Curd if you wish to, however, it gives body and added flavor to the dish.
Raw Mango is optional as well, however, works as a souring agent. Adjust is according to taste.
Types of vegetables can also be adjusted as per taste.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Method: Cooking
  • Cuisine: South Indian


  • Serving Size: 100g
  • Calories: 547
  • Sugar: 15.3g
  • Sodium: 174mg
  • Fat: 32.9g
  • Saturated Fat: 24.7g
  • Carbohydrates: 59.9g
  • Fiber: 13.1g
  • Protein: 8.8g
  • Cholesterol: 2mg

Keywords: Avial recipe, aviyal recipe, kerala food, kerala cuisine, debjanir rannaghar

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