Avial Kerala style

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Preparation time: 45 minutes | Difficulty Level: Easy | Serves: 5-7


    • Asorted Vegetables (yam, raw banana, drum sticks, long beans, brinjal, carrots is what I use) chopped to thin 1.5 inch pieces – 4.5 cups
    • Turmeric – 1/4 teaspoon
    • Curd – 1/2 cup
    • Coconut Oil – 1 tablespoon
    • Curry leaves – 1 stem
    • Water – As needed
    • Salt – To Taste

For Grinding

    • Grated Coconut – 2 cups
    • Shallots – 2
    • Cumin – 1/2 teaspoon
    • Green Chillies – 7-8 medium sized
    • Curry leaves – 3-4 leaves

How To

  • Half cook chopped vegetables adding water, salt and turmeric. Certain vegetables take long time for cooking. In that case, we might need to cook them separately. From the vegetables that I have mentioned above, yam takes longer to cook. So I cooked yam first. Keep this aside. Now cook all other vegetables together.
  • Meanwhile, grind coarsely grated coconut, shallots, cumin, green chillies, and curry leaves.
  • When the vegetables are half cooked, add ground coconut paste. Cook covered for few more minutes. Switch off the flame.
  • Now its time to add curd. Add curd one or 2 spoons at a time. Taste and add more if needed. Add salt if needed.
  • And the final touch. Add one spoon coconut oil and 1 stem curry leaves. Mix well and keep covered for half an hour. Serve hot.


  • Curd is added to give a tangy twist to avial. You can use tamarind extract or raw mangoes or tomatoes instead.
  • Take extra care not to overcook vegetables.
  • You can add any vegetables of your choice. It tastes good if you dont leave yam, raw bananas and drum sticks

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