Avial Recipe Kerala Style | Avial Curry

Before we get started with Avial Recipe Kerala Style, let’s get to know What is Avial Curry. Avial Is also known as Aviyal Which is made from a mix of various vegetables, coconut and curd.

It is a traditional Kerala recipe and essential for Onam Sadhya Feast. The Onam Sadhya feast is incomplete without the avial curry.

Avial Curry Kerala Style, Pic From

What is Avial Curry?

According to my research on avial curry, I found that Avial was invented by Bhima who is one of the five Pandavas. According to the story, Bhima took the responsibility as a cook in the kitchen of king Virata during their exile.

He didn’t know how to cook, The first thing which he did was chopping all the vegetables, then boil them and top the dish with grated coconut. This is how Bhima invented avail curry.

The recipe am sharing is a Traditional method of making avial, there are some variations of making avial recipe Kerala Style.

Variations of Avial Curry:

  • Kovakkai Avial ( Tindora / Dondakaya )
  • Avarakkai Avial ( Broad Beans / chikkudukaya )
  • Raw Plantain Avial ( Raw Banana )
  • Raw mango Avial
  • Avial with Tamarind

If you are looking for more Kerala Specials & Onam Sadhya Recipes :

Check out :

How to make Kerala avial curry

While making aviyal, it’s always important to cook the vegetables well. Vegetables have to be cooked very well, but should not overcook and turn them mushy or fall apart.

Make sure to shouldn’t add a lot of water, just add enough as the vegetables also release juices while cooking. First cook the vegetables which consume a lot of time in cooking then add the rest vegetables which takes less time to cook.

If you cook all the vegetables at once, you will find a few vegetables overcooked and mash and some might cook right or undercook. You should know which vegetables cook faster and which takes time to cook.

In making avial curry we use mix vegetables, but of a different kind. Not the usual vegetables like carrot, green peas or beans. the vegetables that are generally added to avial are :

  • Drumsticks
  • Raw plantain ( raw banana )
  • Carrots
  • Cucumber
  • Pumpkin
  • Ash Gourd
Ash gourd, Pic from
  • Green Beans
  • Tendli ( Tindora )
  • Suran ( Elephant Yam )
  • Snack Gourd

You can choose your own combination of vegetables Depending on the availability and your choice. To get the authenticity of Kerala, coconut oil is the main ingredient you shouldn’t miss to add to make Kerala Avial recipe.

How to make avial recipe Kerala Style:

Avial Curry Ingredients:

  • Chopped ash gourd – 1 cup
  • Pumpkin chopped – 1 cup
  • Drumsticks chopped – 2 nos
  • Chopped elephant yam – 1 cup
  • Cucumber chopped – 1 cup
  • Chopped raw plantain – 1 cup
  • French beans chopped – 1/2 cup
Chopped Pumpkin, Pic from

For Coconut Masala:

  • Freshly grated coconut – 1 cup
  • Green chillies – 2 to 3 nos
  • Cumin seeds – 1 teaspoon
  • Water as necessary

Other Ingredients:

  • Fresh yoghurt – 1 cup
  • Curry leaves – 2 sprigs
  • Coconut oil – 2 tablespoons
  • Water as necessary


Boiling Vegetables
  • First, rinse all the vegetables in water and drain the water completely.
  • Peel and chop all the vegetables into medium-long thick sticks and keep them aside.
  • Now peel the raw plantain, chop and immerse in water add a pinch of salt of lemon juice in the water, so that they do not turn dark in colour.
  • Beat the fresh curd in a mixing bowl until you get a smooth texture.
  • Now take the vegetables which take a long time to cook, add them into a pot or a pan.
  • I have added carrots, drumsticks and green beans.
  • Add turmeric powder and salt to taste, and add water and stir the ingredients well.
  • Cover and cook them on a medium flame.
  • Meanwhile, the vegetables cook we will prepare the coconut paste.

For coconut paste :

  • Add grated coconut, cumin seeds, green chillies and a pinch of salt into a blender.
  • Blend these ingredients to smooth paste by adding water.
  • Remove it into a bowl and keep aside.


Avial Curry Kerala Style
  • Now for the half-cooked vegetables add the remaining vegetables which take less time to cook. At this step, I will add the chopped plantain, cucumber, ash gourd and pumpkin.
  • Mix all the vegetables with the half-cooked vegetables.
  • Cover and cook on a medium flame.
  • Keep on checking in between the water may dry off, you can keep adding the water if needed.
  • Now add the ground coconut paste into the avial curry and mix everything well.
  • Cook it on a medium flame until the rawness of the coconut goes off or until all the vegetables cook.
  • Do not overcook the vegetables, you can add more water if dried up.
  • Once all the vegetables are cooked lower the flame and add whisked yoghurt.
  • Stir it well to mix all the ingredients and of the flame in a couple of mins.
  • Now add coconut oil, curry leaves and mix everything well, cover and let all the flavours infuse for 5 mins
  • Avial recipe Kerala style is ready to serve.
  • Serve the hot avail curry with steam rice, Kerala sambar and some papads.

Nutrition Facts:

Avial curry calories 256 kcal | Carbohydrates 36 mg | Protein 5 g | Fat 13 g | Saturated Fat 10 g | Cholesterol 9 mg | Sodium 119 mg | Potassium 834 mg | Fiber 6 g | Sugar 12 g | Vitamin A 3225 IU | Vitamin C 83 mg | Calcium 132 mg | Iron 2 mg.

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