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
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.
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.
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
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.
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.
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.
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.
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.
More South Indian Recipes recipes
If you tried this Avial Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Avial (Instant Pot)
- 1 cup coconut (fresh or frozen), grated
- 2 teaspoon cumin seeds
- 2-3 green chilies
- Cut all the vegetables lengthwise into big chunks. Keep them soaked in cold water.
- Grind together coconut, cumin seeds, and green chili using ½ cup of water into a smooth paste.
- Whisk the yogurt well, making sure there are no lumps. Set it aside.
- In the inner pot of the Instant Pot, add ½ cup of water. Now, add the vegetables and spread them evenly.
- Add one sprig of curry leaves, salt, and the ground masala paste and spread it evenly on the top.
- Secure the Instant Pot lid. Pressure cook on low pressure for 5 minutes. Do a quick release of pressure.
- Open the lid and set the IP to saute mode. Give the cooked vegetables a gentle mix.
- Add the whisked yogurt, one sprig of curry leaves, and coconut oil.
- Mix well and simmer for 1-2 minutes.