Avial is a creamy mixed vegetable curry popular in Kerala and Tamilnadu, in such a way that any lunch meal served in festivals, wedding, or any special occasions is considered incomplete without avial. It is prepared using various vegetables & tubers cooked in coconut and curd masala.


Most of the traditional Indian recipes use assorted grains, pulses, vegetables, or fruits. Nowadays nutritionists recommend to include the mixture of  vegetables/ pulses/ grains/ fruits in a single dish as it prevents vitamin & mineral deficiency; hence it is a good practice to prepare such foods like adai, aviyal, fruit salad, etc. as frequent as possible mainly for growing children.

img_4741Avial may be served with any sambar or rasam or any kuzhambu except morkuzhambu. It is also served with ulundham paruppu sadam & kara paruppu adai.



Here I share the Tirunelveli aviyal recipe that we usually follow and it is very much liked by many other people as well:

Total Time: 30 min

Yields : 600 ml


  1. Drumsticks (murungai kai)- 2 Nos
  2. Carrots – 2 Nos
  3. Beans – 10 Nos
  4. Potatoes (urulai) – 2 Nos
  5. Brinjal (kathrikai) – 4 Nos
  6. Coconut oil* – 1 or 2 tsp (optional)
  7. Salt – 3/4 tsp

* –Virgin coconut oil may be poured for extra richness and flavor while adding coconut masala.



For grinding:

  1. Coconut pieces – 12-15 (each 1 inch)
  2. Green chillies – 2 Nos.
  3. Shallots (chinna vengayam) – 10 Nos.
  4. Garlic cloves* – 3 (optional)
  5. Cumins (jeeragam)- 1/4 tsp
  6. Curd (thayir)- 1/4 cup (50 ml)

*I like to include garlic here, but some (esp. children) may not like the garlic flavor.

img_4715For tempering:

  1. Coconut oil – 1 tbsp
  2. Mustards (kadugu) – 1/2 tsp
  3. Curry Leaves (karivepilai) – 2 sprigs

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 (here I added all vegetables except brinjal).
  • When they are half cooked add remaining vegetables (to prevent them turning mushy).
  • Cook all vegetables until soft, add salt and mix well.
  • Add coconut paste and cook for a minute.
  • Remove from heat and garnish with tempering.
  • Serve as a side for paruppu adai, ulundham paruppu sadam, or rice with any curry.


Please note: I have prepared avial with the most commonly used vegetables. But you can also use other vegetables like pumpkin (manjal poosani), ash gourd (vellai poosani), chayote (chow chow), snake gourd (pudalai), broad beans (avarai), cluster beans (kothavarai), raw mango*, raw banana, tubers {like Chinese potato (siru kizhangu), colacasia (cheppang kizhangu), yam (chenai), sweet potato, etc.}, pattani, mochai, or palakottai (jackfruit seeds) as shown below.

if you use raw mango, you may have to reduce curd by half

avial vege


9 Comments Add yours

  1. Ramyarecipes says:

    I missed this recipe bcoz I didn’t enter blogging @2016
    Nice share, megala 👍🙂

    1. Megala says:

      Oh, thanks a lot for reading this post !

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