Avial | Avial recipe | How to cook Avial

Ashwathy Warrier, May 28, 2014

Avial is a dish originated  in Kerala.  it  is an integral part of a Sadhya.  Avial is a common dish in Kerala, Tamilnadu and Udupi. It is a mixture of vegetables in   grated coconut and seasoned in coconut and curry leaves.

The mythological story behind the origin of a Avial is  interesting. Avial is invented by Bhima one of the Pandava Brother  during  exile. Bhima doesn’t know how to cook so he chopped all the available vegetables and boiled it in grated coconut.

Another story is that long time ago there was a King ruled over Kerala. He was a great foodie and once he visited the kitchen and asked the chef to prepare a new Dish for him during lunch time.  since there was no enough time left chef immediately chopped all the available vegetables and Cook it in grated coconut as well as turmeric  and season with enough coconut oil and curry leaves. Even though with lot of hesitation the chef presented the dish to the King and he  liked  it very much and praised chef  for his new dish.This is the origin of Avial.

Stories apart, Avial is a great dish that can be cooked with leftover vegetables.

The most common vegetables used  for the prepration are yellow cucumber, carrot, raw banana, drumsticks, and potato. Brinjal  and pumpkin are optional. Avial is an integral part during Onam sadya and Vishu sadya




Serves: 1 bowl full
Prep time:
Cook time:
Total time:
  • Curd half cup
  • Mix vegetables 3 to 4 cups cut in to long small pieces
  • Coconut oil 1 tablespoon
  • Cumin seeds 1 teaspoon
  • Gzreen chillies 1 or 2 as per the spice tolerance
  • Fresh coconut grated half cup
  • Turmeric one pinch
  • Salt as per requirement
  • Curry leaves few for garnishing
  1. Add a pinch of turmeric as well salt and boil the vegetable in water till it is soft and cooked properly.
  2. In a mixer grinder, grind coconut cumin seeds and chillies into a coarse paste.Keep this paste aside.
  3. Mix the coconut paste in the vegetables and boil it.
  4. Meanwhile take another small pan and splutter the mustard seeds in heated coconut oil. Add the curry leaves and saute a bit. Add it into the boiling vegetables mix.
  5. Remove from the flame and let it cool a bit. After a while add curd into it and mix properly.
  6. For taste you can add some fresh coconut oil on top of the Avial which is optional.
Nutrition Information
Serving size: 1 small Bowl Calories: 171 Fat: 14.6g Saturated fat: 12.7g Sugar: 4.3g Sodium: 75.9 Fiber: 3g Protein: 3

Related Posts Plugin for WordPress, Blogger...

Related recipes you might be interested

  • Praline Cream PuddingPraline Cream Pudding Serving Size: 2 Ingredients: 1/3 cup butter 1/3 cup light brown sugar, packed 1/2 cup chopped pecans 1 lightly baked 9-inch pie shell 1 package (5 1/2 ounces) instant […]
  • Lemon DelightLemon Delight Serving Size: 2-4 Ingredients: 1 cup all-purpose flour 1/2 cup plus 2 tablespoons chopped pecans, divided 8 tablespoons (1 stick) butter, softened 1 (8-ounce) package cream […]
  • Plantain IdimasPlantain Idimas Serving Size: 4 Ingredients: Vazhakkai (Raw Green banana/Plantain) – 2 Mustard seeds – 1/2 tsp Urad dal – 1 tsp Whole dry red chilies – 2 Green chilies – 2 Turmeric powder […]
  • Brinjal rice_50Brinjal Rice   Serving Size: 4 Ingredients: 2 cup cooked Basmati rice 6 Brinjals cut into cubes 2 tsp tamarind pulp 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/2 tsp […]
  • Boppayikaya PachadiBoppayikaya Pachadi (Papaya Pachadi) Boppayikaya Pachadi (Papaya Pachadi)  Serving size of Boppayikaya pachadi :  4 Ingredients required to make Boppayikaya Pachadi : Papaya                                   -        […]
  • Chintachiguru pachadiChinthachiguru Pachadi (Tender tamarind leaves chutney) Serving size of chinthachiguru pachadi :6 Ingredients required to prepare Chinthachiguru Pachadi : Tender tamarind leaves                 -        150 gms Green […]
  • Jaisalmeri Chane | Traditional Jaisalmeri Kala Chana recipeJaisalmeri Chane | Traditional Jaisalmeri Kala Chana recipe Rajasthani cuisine is unique in its blend and preparation. Jaisalmer is the largest district of Rajasthan and shares international boarder. This deseart areas has some of the best food you […]
  • Challa mirapakayaluChalla Mirapakayalu (Curd Chillies) or Vattal Mulakku Serving size of Challa Mirapakayalu : 4 to 5 per person Ingredients required to prepare Challa Mirapakayalu : Green chillies - 500 gms Buttermilk - required to soak Salt - required […]
  • Fried Fish with Stuffing Inside recipeFried Fish with Stuffing Inside recipe Serving Size for Fried Fish with Stuffing Inside recipe: 4 Ingredients for Fried Fish with Stuffing Inside recipe: 4 mackerels, washed,cleaned and de-boned (Known as 'Banganda' in […]
  • Potato Birds  NestPotato Birds  Nest Serving Size: 2 Ingredients: 2-3 medium-sized Potatoes, peeled 2 tbsp Plain or Cornflour 1 tsp Sea Salt 2 L Vegetable Oil, for deep frying   Directions: Slice […]
  • Homemade CheeseHomemade Cheese Serving Size: 11/2 pounds of cheese Ingredients 1 gallon whole milk 1/4 cup white or cider vinegar 1 pinch salt   Directions: Pour the milk into a large pot, and heat […]
  • Pineapple SoufflePineapple Souffle Serving Size: 2-4 Ingredients: 500 grams canned pineapple 1 pack pineapple jelly 1 pack whipped cream 200 ml cream 10 pcs cherries   Directions: For jelly […]