Aviyal is a delicious medley of vegetables in creamy coconut and yogurt sauce. I read somewhere that aviyal is usually made in Kerala during weekends, when there is a little bit of all vegetables remaining in the vegetable basket, along with old curds. But it is not necessarily so. You can make aviyal with fresh vegetables and curd also. I cant imagine any festival / auspicious day at home without aviyal.

Some times my mom adds a little bit of tamarind extract instead of curd, that tastes good too..Infact I like Puli aviyal way better than Thayir aviyal 🙂 Aviyal is very simple to make, now over to the recipe…

Posting this recipe for The keralakitchen event conducted by Geetha of Sunmoonandpotatoes and started originally by Rose of The Kerala Kitchen.


Ingredients :

1 raw banana

1 drumstick

3-4 brinjals

1 medium sized carrot

10 no beans

1 potato

A small piece of yam

½ cup green peas

A small piece of ash gourd

2-3 tbsp curd/2 tbsp tamarind juice

¼ tsp turmeric powder

Salt to taste

To grind:

2/3 cup shredded coconut

2-3 green chillies

1tsp jeera

2-3 shallots

To temper:

3 tsp coconut oil

1 tsp mustard seeds

1 tsp urad dhal

Few curry leaves





  1. Wash, peel and cut all the vegetables lengthwise. You need not use all the vegetables, Raw banana, drumstick, brinjal,carrot are must..others you can vary according to choice.
  2. Grind all ingredients under ‘to grind’ to a coarse paste.
  3. Cook vegetables in a pan with water, turmeric and salt till they are firm. Alternatively you can pressure cook the vegetables for 2 whistles.
  4. Now add the curd/tamarind juice and the ground paste. Let it simmer in a low flame for 5-7minutes.
  5. Do the tempering in coconut oil with mustard, urad dhal and curry leaves.
  6. Aviyal can be served with sambhar, rasam,vathal kuzhambu along with steamed rice. Aviyal can also be served with adai. And aviyal is the best accompaniment for ulundham paruppu saadham.


  1. Tempering with coconut oil adds a special flavour to aviyal.
  2. As a side dish for ulundham paruppu saadham, aviyal is made in a little thinner consistency.

July 17, 2012. Tags: , . Curry/Gravy, Foods from Kerala, Nellai Samaiyal, Saiva pillai samaiyal, Sidedish.

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