Aviyal - Kerala Vegetarian Recipe

Aviyal (Kerala Cuisine)


1 Raw Plantains / Bananas
1 piece Chena (Giant Yam)
1-2 carrots
5-6 French Beans
1 piece of Malabar Vellarikka (Cucumber available in South India, green and yellow striped) about 250 grams
1 drum stick
1 piece ash gourd / white pumpkin ( Kumbalanga) 500 grams
1/2 cup Karamani (String Beans)
1/2 cup Kovaikka (Cochneal)
1/2 cup Kothavaraikka
3-4 Avaraikka (flat beans)
Salt to taste
1 tsp turmeric powder
1 and 1/2 cup curds
2 bsp coconut oil
1 cup curry leaves ( cut into two) .

To Grind to a paste ( but not very smooth)

2 cups grated coconuts,
1 tsp cumin seeds
4 - 5 green chillies


Cut all the vegetables into uniform sizes, thin and 1" long, even drumstick pieces. If the pieces are thin it will get cooked easily and blend with gravy well.
Grind Coconut, green chillies and cumin seeds in to paste .Mix in the beaten curds and keep aside.
Heat a thick bottommed vessel or a pressure cooker with all the cut vegetables, salt to taste, turmeric powder with just enough water for them to get tender. Always remember that the cucumber and ashgourd leave out water while cooking. If you add more water avial
s consistency will be watery.
When done add the curds, coconuts mixture to the cooked vegetables. Do not add the mixture till the vegetables are cooked fully.Mix well.
When they start to boil, simmer and leave it for a minute or two. Pour the coconut oil over the cooked mixture and add curry leaves. Mix well. Cover and keep it aside for sometime till the flavour settles down nicely.


1. Serve with hot steaming rice, as a side dish or with Pongal or Adai, other south Indian dishes.
2. It is a very nutritious, since it has lots of vegetables and most imporatantly contains lots of fibre content.
3. The vegetables should be divided into three types;
hard vegetables which take time to cook like Bananas, Yam and carrots should be added first into the pan, as the bottom layer
soft vegetables like Beans, Avaraikka, Kovaikka, Kothavaraikka etc should be added next into the vessel as the second layer and
watery vegetables like Ashgourd and Cucumber should be added in the last as the topmost layer in the vessel.
Only then it will get cooked properly or else the hard vegetables will be half cooked and the taste will not be good.
4. Another point is that all the three types should be in equal amounts , only then the Aviyal will come out nice and tasty.

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