Avial Recipe | How to Make Avial at Home

RugminiKamalan R

Avial Recipe is an Indian origin dish, quite popular in the regions of Kerala and Tamil Nadu. Avial is considered an essential part of the main menu and is a thick mixture of a variety of nutritious veggies. The dish is served as a delicacy in Kerala Cuisine. This is a vegetarian dish, a delicious blend of mixed veggies in coconut and yogurt mixture. Seasoned with curry leaves and coconut oil, Avial is a nutritious as well as traditional dish in Kerala cuisine. I share here an authentic and flavorful Avial with a mix of colorful veggies. Avial termed as a classic dish uses vegetables like elephant yam, carrot, drumstick, potato, snake gourd, cucumber, beans, plantain etc as per choice. North Kerala Avial Recipe includes bitter gourd also in the dish. Some people prefer to skip curd and substitute with tamarind or raw mango. No Sadhya or a festive gathering is complete without Avial. Classical Avial Recipe is thick while Avial belonging to Central Travancore has thin gravy.

Serve Avial Recipe with steamed rice, sambar, pappadoms and some lip smacking pickle for a satisfying and hearty meal. It goes perfect with white hot rice. The dish can be prepared with a little gravy but some prefer it dry. As per legend, Avial Recipe was invented by ‘Bhima’, one of the Pandava brothers from Mahabharatha. During the 14 year exile, Bhima was given charge of royal kitchen of Virata king. It is believed that during that time, he invented Avial dish out of need. You can discover the dish, a real Kerala curry in simple illustrations. Now you can clear doubts of how to make Avial at home. Jote down the Avial Recipe and make sure you prepare the dish at least once a week. Enjoy Avial dish with your family.

Avial - Real Kerala Curry

Avial - Real Kerala Curry

Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 4 people



  • For preparing Avial, first cut all the vegetables in the same length, about 1 v 1 1/2 ( pieces.
  • Place them along with turmeric powder, chilly powder, salt and sufficient water in a vessel and keep it on fire.
  • :- Do not add too much water as it might overcook the vegs and also might take too much time to become dry.
  • Cover and allow it to cook.
  • Grind together grated coconut, cumin seeds, small onions, green chillies and curry leaves into a coarse form.
  • When the vegetables are cooked, add the raw mango pieces and cook with the vessel open.
  • When the mango pieces too are cooked and the water starts to evaporate, add the coconut mixture and mix well.
  • :- If you are using curd, add it along with the coconut mixture.
  • Allow all the water to get evaporated.
  • When done, add the coconut oil and curry leaves and mix well.
  • Remove Aviyal from flame and cover the vessel with a lid.


You can visit this link Avial - Malabar Style. You can also visit this link Avial.
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