Avial Recipe (Mixed Vegetable Curry) - Instant Pot

5 from 56 votes

Avial is a South Indian vegetable curry known for its simple yet delicious blend of fresh vegetables, coconut, and yogurt. This aviyal recipe brings together the wholesome goodness of various vegetables and pairs perfectly with steamed white rice. Made in the Instant Pot, it is ready in less than 20 minutes.

Why you will love this recipe?

The combination of coconut, yogurt, and a mix of vegetables gives Avial a unique and distinctive flavor. It strikes a balance between the natural sweetness of vegetables and the richness of coconut.
Aviyal is versatile in terms of vegetable selection. You can use a wide range of vegetables based on what's in season or available, making it adaptable to different preferences and occasions.

Ingredients

Vegetables: I am using drumsticks, ash gourd, eggplant, plantains (raw banana), green beans, potatoes, and chayote squash.

Masala base: The ground masala is made using coconut (fresh or frozen), green chilies, and cumin seeds.

See the recipe card for full information on ingredients and quantities.

Step-by-step instructions

Ground masala paste in a white bowl. — **Step 1:** Grind coconut, cumin seeds, and green chilies using ½ cup of water into a fine paste.

Vegetables in the inner pot of Instant pot. — **Step 2:** In the inner pot of the Instant Pot pressure cooker, add ½ cup of water. Now, add the vegetables and spread them evenly.

Top with masala paste and curry leaves. — **Step 3:** Add one sprig of curry leaves, salt, and the ground coconut paste and spread it evenly on the top.

Pressure cooked vegetables in the Instant Pot. — **Step 4:** Pressure cook on low pressure for 5 minutes. Do a quick release of pressure.

Avial with whisked yogurt. — **Step 5:** Open the lid and add the whisked yogurt, one sprig of curry leaves, and coconut oil.

Simmer the avial before serving. — **Step 6:** Mix well and simmer for 1-2 minutes.

Expert Tips

Cut the vegetables into uniform pieces to ensure even cooking. This helps maintain a consistent texture throughout the dish.

Use fresh coconut or frozen coconut to make this Instant Pot avial. Desiccated coconut will not work for this recipe. If you are using frozen coconut, thaw it fully before grinding.

Make sure the yogurt is whisked very well before adding it. Any lumps will make the coconut yogurt sauce grainy, ruining the final texture of the dish.

You can skip yogurt in the recipe and replace it with raw mango as a souring agent to make a vegan version of avial.

As an optional step, make a tempering in coconut oil with mustard seeds and curry leaves in a small pan. Add it to the cooked aviyal before serving.

Serving Suggestion

Avial is traditionally served with steamed white rice and sambar. It can also be paired with appam, adai dosa, quinoa dosa, or millet dosa. One of my favorite side dishes to pair with avial is this South Indian coconut rice.

Recipe FAQs

How to store avial?

Any leftovers can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.

How to make avial on a stovetop?

Take the vegetables in a large saucepan and add water just enough to cover them. Bring it to a boil for a few minutes, then add the coconut masala, salt, and curry leaves. Cover and simmer until the veggies are fully cooked. Add whisked yogurt and simmer on low-to-medium heat for a few minutes.

What vegetables can I use in avial?

Avial is a very versatile dish, so you can use a variety of vegetables. Some common vegetables used in avial include drumsticks, carrots, cucumber, raw plantain, pumpkin, ash gourd, cluster beans (long beans), and French beans. You can also add other vegetables, such as potatoes, peas, or broccoli.