Mixed Vegetables in Coconut Gravy

Avial (Mixed Vegetables in Coconut Gravy) is one of the most popular side dishes served in almost every wedding lunch in South India.  We also prepare this at home for all the festivals, feasts, or functions.img_4741Most of the traditional Indian recipes use mixed grains, or mixed pulses, or mixed vegetables, or mixed fruits. Nowadays nutritionists recommend to include mixed vegetables/ pulses/ grains/ fruits in our diet as it prevents vitamin & mineral deficiency; hence it is a good practice to serve such food, especially to growing children, as frequent as possible.

Avial may be served with any sambar or rasam or any kuzhambu except morkuzhambu. It is also served with ulundham paruppu sadam & kara adai.


IMG_4762Now the recipe for avial is as below:

Cooking Time: 30 min

Serves : 4


  1. Drumsticks (murungai kai)- 2 Nos
  2. Carrots – 2 Nos
  3. Beans – 10 Nos
  4. Potatoes (urulai) – 2 Nos
  5. Eggplants (brinjal) – 4 Nos
  6. Coconut (small) – 1/3
  7. Green chillies – 2 Nos.
  8. Shallots (chinna vengayam) – 8 Nos.
  9. Cumins (jeeragam)- 1/2 tsp
  10. Curd (thayir)- 1/2 cup
  11. Mustards (kadugu) – 1/2 tsp
  12. Curry Leaves (karivepilai) – 2 sprigs
  13. Coconut oil for tempering (thengai yennai thalipatharku) – 1 tbsp

Cooking Method:

  • Wash all vegetables and cut them into batons.
  • Grind coconut, chillies, shallots & cumins without adding water and then add curd to grind into a fine paste.
  • Add water into a heavy bottom vessel and bring it to a boil.
  • First add the vegetables that take longer time to get cooked.
  • When they are half cooked add remaining vegetables (to avoid them turn mushy).
  • Cook all vegetables until soft, add salt and mix them evenly.
  • Add coconut paste and cook for a minute.
  • For tempering: Heat a small frying pan with oil, add mustards & curry leaves.
  • Garnish avial with tempering.

Please Note:

  1. I have prepared Avial with the most commonly used vegetables as it may not be good if anyone of these vegetables is not included. But you can also use other vegetables like pumpkin, ash gourd (white pumpkin), chayote (chow chow), snake gourd (pudalai), broad beans (avarai), cluster beans (kothavarai), raw mango, unripe banana, or any tuber including sweet potato.
  2. If you add raw mango, you may have to reduce curd by half.
  3. Before adding coconut paste, a tablespoon of coconut oil can be added for extra richness & flavor.

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