Avial (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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Vegetarian

Servings:

Calories: 293kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

5 cups mixed vegetables (I used drumsticks, ash gourd, plantain, eggplant, squash, green beans, and potatoes)
1 tablespoon coconut oil
2 sprigs curry leaves
1 cup yogurt (whisked)
1½-2 teaspoon salt (adjust as per taste)

Masala paste:

1 cup coconut (fresh or frozen), grated
2 teaspoon cumin seeds
2-3 green chilies

Instructions

Prep:

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.

Making aviyal:

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.

Notes

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

Use fresh 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 curry sauce grainy, ruining the final texture of the dish.

Nutrition