Learn how to make Aviyal with this simple and easy gravy with a mix of vegetables that tastes so delicious when mixed with rice and enjoyed.
Avialis a popular dish across all the South Indian states, though it is popularly known as a Kerala dish. I grew up eating this when Amma gets the specially cut vegetables in the right sizes and we enjoy it as a side dish along with other main dishes or sometimes as such too.
I already have another version of Avial that I shared many years ago. As it happen, we do have different recipes slightly different from the other. You can use different vegetables listed or in any combination.
We are starting our final week of Thalis and Platters and I will be sharing some of our simple lunch meals. I served this Aviyal with Paruppu Thogayal, Rasam, Fryums, Steamed Rice and Curds. On SYL, its another simple meal.
Thalis & Platters
Week 1 – Platters for Elders
Week 2 – Thalis featuring Non Veg Regional Cuisines – Non Veg Thali
Chicken Donne Biryani – Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao – Non Veg Thali 2 for Day 2
Mutton Biryani – Non Veg Thali 3 for Day 3
Mutton Dum Biryani – Non Veg Thali 4 for Day 4
Fish Curry – Non Veg Thali 5 for Day 5
Prawns Curry – Non Veg Thali 5 for Day 6
Week 3 – Thalis featuring Indian Flatbreads
Banarasi Kachori aur Sabzi Thali for Day 1
Bengali Dhakai Paratha Nasta Thali for Day 2
Bihari Chana Dal Puri aur Sabji Nasta Thali for Day 3
Gujarati Dhebra aur Sabzi Thali for Day 4
Punjabi Amritsari Kulcha Thali for Day 5
Rajasthani Tikkar aur Sabzi Thali for Day 6
Week 4 – Thalis featuring Breakfast from different Indian States
Goan Breakfast Thali for Day 1
Coorg Breakfast Thali for Day 2
Kerala Breakfast Thali for Day 3
Odia Breakfast Thali for Day 4
Punjabi Breakfast Thali for Day 5
No Rice Tamil Nadu Breakfast Thali for Day 6
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Avial Recipe | How to make Aviyal
For the Gravy
- 1 cup Mixed Vegetables I used Carrot Raw Banana, Ash gourd, Beans, Drumstick, Potato
- 1/4 tsp Turmeric Powder
- Salt to Taste
- 1/2 cup Curds / Yogurt
- Coriander Leaves for garnish
To Masala Paste
- 1/2 cup Coconut
- 2 no Green Chili
- 1 tsp Cumin Seeds
- 1 tsp Rice Flour
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 sprig Curry Leaves
- 2 tsp Coconut Oil / Or any cooking oil
For the Gravy
- Wash and cut the vegetables lengthwise. After preping, keep it aside.
Making the Coconut Paste
- In a mixer, take coconut, green chilli, jeera and rice flour. If you don't have rice flour, you can soak 1 tsp of raw rice in water for 1/2 an hour and add it along with coconut for grinding.
- Grind it to a smooth paste by adding very little water.
Making the gravy
- In a wide pan, bring about 2 cups of water to a rolling boil. Add the vegetables and cook with 1/4 tsp salt.
- Since we are adding different vegetables, cook drumstick, potato and raw banana for 3 minutes.
- Add the remaining vegetables and simmer till all veggies are done.
- Heat a nonstick pan, add the drained vegetables along with the ground coconut paste.
- Add turmeric powder and required salt.
- Simmer on low flame for 5 minutes for the coconut paste to get cooked.
- Switch off and remove the pan from heat, add beaten curds and mix well.
- Heat coconut oil in a small pan and temper with the tempering ingredients.
- Pour this over the aviyal and mix everything well. Garnish with finely chopped coriander leaves.
- Serve it with rice or adai.
Avial – Simple Lunch Thali