Avial / Mixed Vegetables in Thick Coconut Paste  ratingratingratingratingrating

It is a South Indian style mixed vegetable dish that has a unique place in Kerala, Tamil Nadu and Udupi. It is a combination of fresh vegetables put together in a thick coconut paste. It is one of the recipes prepared during Hindu marriage ceremonies and also during the traditional festival called ‘Onam’ in the state of Kerala, when the dishes are served on Banana Leaf.

Avial is one of my mom’s all time best dishes. I have tried to give the same taste to you guys also with my mom’s secret ingredients! Whenever I make this curry, it takes me back to my family home and childhood memories, wherever I am. Hope you guys will also enjoy this dish…

Preperation Time: 20 min.

Cooking Time: 15 min.

Serves: 4


Cut all vegetables 2 inch long wise.

Carrot, Beans, Drum stick, Winter melon (kumbalanga), Cucumber - 350 gms (total)

Sour raw mango - 50 gms (diced)

You can use 1/4 cup tamarind extract or 1/2 cup sour curd / yogurt instead of sour mango.

Turmeric powder - 1/2 tsp

Chilli powder - 1/2 tsp

Coconut oil - 1 tsp

Curry leaves - 2

Green chilli - 2, shallots - 3 small (crush green chilli and shallots and keep aside)

Salt - to taste

For grinding

Grated coconut - 1 cup (see the measurements here)

Jeera - 1/4 tsp

Preparation Method

Grind coconut, jeera to a coarse form without adding water. Dont make it into a paste form. Add crushed green chilli and shallots into this and keep aside.

In a vessel cook all the vegetables except mango with salt, turmeric powder, chilli powder and just enough water to cover the vegetables on a low - medium flame (Do not add too much water as it might overcook the vegetables).

When the vegetables become half cooked, add raw mango and cook with the vessel open.

If you are using tamarind juice, add at this stage.

When all the vegetables get cooked, add the ground coconut mixture on top and cover the vessel for 1 - 2 minutes.

Open the lid, mix well and allow the water to get evaporated.

If you are using curd, add now and mix gently.

Finally, add coconut oil and curry leaves on top.

Turn the flame off and cover the vessel for 4 - 5 minutes before serving.

Serve hot with rice.

Add Ratings and Comments        Print

Name: N K
Rating: VeryGood
Comment: Thanks a lot for this wonderful recipe. I have followed various recipes for avial but all were big flops. But this one came out excellent.I liked the flavour of crushed shallots & green chilli in the curry. My sincere thanks.

Name: Nimisha
Rating: Excellent
Comment: I agree with you NK. My whole family loved it!! I think this is the authentic way of making this recipe. Anyways, thank you very much.

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