Mixed Vegetables in Coconut Gravy

Avial (Mixed Vegetables in Coconut Gravy) is one of the most popular curries in South India. It is my favourite curry and our family likes my avial the most. It goes well with any sambar or rasam or any kuzhambu except morkuzhambu and is also the best accompaniment for Adai (Mixed Lentils Dosa).

Many recipes in traditional Indian cuisine use mixed grains, or mixed pulses, or mixed vegetables, or mixed fruits. It is found that taking mixed vegetables/pulses/grains frequently prevents vitamin & mineral deficiency; hence it is a good practice to serve this kind of dishes to growing children at least once a week.

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 thalikka) – 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 basic vegetables required for this curry (i.e.) it wont be nice if you leave anyone of these vegetables. Apart from these you can use any tuber including sweet potato, pumpkin, ash gourd (white pumpkin), chayote (chow chow), snake gourd (pudalai), broad beans (avarai), cluster beans (kothavarai), raw mango, or plantains (unripe banana).
  2. Reduce curd by half, if you use raw mango.
  3. Before adding coconut paste, a tablespoon of coconut oil can be added for extra richness & flavor.

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