Aviyal / Avial / Kerala Mixed Vegetable Coconut Gravy is a great recipe from Kerala. It also takes a major part in the Onam Sadya feast. There are a lot of varieties in aviyal depending on which part of Kerala you are from. It is also made in certain parts of Tamil Nadu and Udupi. Aviyal / Avial / Kerala Mixed Vegetable Coconut Gravy recipe is pretty flexible as you can use whatever veggies you have available at hand.
For this Aviyal / Avial / Kerala Mixed Vegetable Coconut Gravy, I’ve used Carrot, Potato, Elephant foot Yam, Beans, Raw plantain, Snake gourd, Drumstick, Ash gourd, Brinjal and Cucumber (I forgot to add cucumber in the above picture). If I had a raw Mango at hand, I probably would have added it as well. Once you’ve selected your vegetables, all you have to do is to cut them up lengthwise (batonnet cutting style) of similar sizes and cook them in a deep bottomed pan, sprinkle a little salt, toss it in coarsely ground coconut, and mix it up with yogurt and they’re done!
You can also check my other Kerala recipes
and Onam recipes.
- Nadan Parippu (Paruppu) Curry / Coconut Dal Gravy
- Mambazha Pulissery / Ripe Mango Buttermilk Gravy
- Tomato Coriander Rasam / Saaru / Chaaru / Soup
- Pumpkin Erissery / Mathanga Erissery
- Vendakka (Okra / Lady’s Finger) Kichadi / Bhindi Raita
- Mango Kheer / Mango Payasam / Mampazha Payasam
- Sarkkara Upperi / Varatti / Puratti – Jaggery Banana Chips
- Varutharacha Sambar / Kerala Style Sambar / Onam Sambar
- Broken (Cracked) Wheat Payasam / Pradhaman / Kheer
- Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer
- Kerala Style Beetroot Pachadi / Beetroot Raita
- Cabbage Thoran / Cabbage Upperi / Kerala Cabbage Stir-Fry
- Carrot Thoran / Carrot Stir-fry
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I have a bite-sized video to show you how to make this recipe.
Ingredients
- Cucumber – ½, remove the seeds in the center
- Carrot – 1
- Potato – 1
- Elephant foot Yam – ½ cup
- Beans – ¼ cup, chop it
- Raw plantain – 1
- Snake gourd – ¼ cup
- Drumstick – 1
- Ash gourd – ½ cup
- Brinjal – 1
- Turmeric powder – ½ tsp
- Yogurt (Curd) – ¼ cup
- Water – 1½ cups
- Salt – to taste
To Grind:-
- Coconut – ½ Cup, Shredded
- Green chili – 2
- Shallots (small onion) – 5
- Cumin seeds – ½ tsp
- Ginger – a small piece
To Temper:-
- Coconut oil – 2 tsp
- Mustard seeds – ½ tsp
- Curry leaves – 1 sprig
- Asafoetida (Hing) – a pinch
Instructions
- In a blender, add the items given under ‘To Grind’.
- Blend it coarsely (don’t blend it into a paste) and keep it aside.
- Chop all the veggies lengthwise. Soak the chopped brinjal (here I’ve chopped the Brinjal into dices) in hot water along with a little salt, and keep it aside till you are ready to cook to avoid discoloration.
- Take a wide and deep pan, first add drumstick, carrot, and beans.
- Add turmeric powder and salt.
- Add water and mix it well and allow it to cook.
- Cook it till it is half-done.
- Add the rest of the veggies.
- Mix it all well.
- Cook till all the veggies are done and all the water gets absorbed (don’t overcook it for a long time as it will turn mushy).
- Add the grounded coconut paste.
- Mix it well till it all gets well coated.
- Now, switch off the flame and add yogurt (curd).
- Mix it well till it all gets well coated.
- Heat oil in a pan, add the items given under ‘To Temper’. Tempering is optional.
- Add it to the aviyal and mix it well.
Aviyal / Avial / Kerala Mixed Vegetable Coconut Gravy is now ready to serve along with rice.
Notes
- Don’t add too much water while cooking the veggies, because the veggies have to absorb all the water completely.
- This recipe is a flexible one, and you can add any veggies you have at hand.
- Using coconut oil is preferable as it will enhance the flavor and give an authentic taste and make it more delicious.
- Once you add the yogurt/curd, remove it from the flame.
- Tempering is optional.
Based on 3 Review(s)
