Avial or Aviyal or Kerala Style Aviyal

Aviyal or Avial is a South Indian style side dish originated mainly in Kerala. Avial is made as one of the side dish in Sadya, the spread made during the Onam Festival. Aviyal is a delicious preparation made with mixed vegetables, coconut, cumin seeds and curd.


Vegetables like Yam, Ash Gourd, Raw Plantain, Broad Beans, Carrot, Cucumber, Drumsticks and so on are used. I do not have the luxury to shop for the needed vegetables at the same time as not all the veggies are easily available in our locality. Hence, whenever I plan for Avial, I use whatever veggies are available at hand. I try to ensure that at least Drumstick, Carrot, Yam or Plantain is used. Kerala style Aviyal or Avial is one of the easiest, delicious and healthy side dish to make. I often make Avial to go as a side dish for Rice and also as an accompaniment to “Adai”. I had tasted Adai-Aviyal combo almost a decade back at Hotel Saravana Bhavan, Chennai and since then have been making the same at home too. I love their famous Adai-Avial combo. I feel the highlight of Avial is the usage of coconut oil for the tempering along with the curry leaves. Aroma of coconut oil filling the whole house, really smells yummy.



Drumstick – 3 small
Carrot – 1 medium sized
Plantain – 1 small
Yam – 150 gms
Broad Beans – 10-15
Snake gourd – 1 small (about 20 cms in length)
Turmeric powder – ¼ tsp
Salt to taste
Curds – 2 tbsps or as needed
To grind
Coconut – ¼ th of a big coconut
Jeera or cumin seeds – 1 tsp
Green chilli – 2
Onion – 1 small or 1/4th of a big onion
To temper
Coconut oil – 2 tsps
Curry leaves – few


Prep time – 15 mins
Cook time – 25 mins
Total time – 40 mins
Serves 4

  1. Peel yam, plantain and carrot. Discard the seeds of snake gourd and also the soft fiber. String the beans. Cut all the vegetables into 2 inch pieces.
  2. Take all the vegetables in a pan, add turmeric powder, salt to taste and water just enough to cover the vegetables. Cook until they are soft but not mushy.
  3. While the veggies are getting cooked, take the coconut, cumin seeds, onion and green chillies and grind to a coarse paste without adding any water.
  4. Once the veggies are soft, add the ground coconut paste and cook for another 3-4 mins. Check for salt at this stage and add more if needed. Remove from flame.
  5. Add curds and mix well.
  6. In a small tadka pan, heat coconut oil and add curry leaves to it. Let the leaves sizzle. Add this seasoning to the Avial.

Delicious Avial is ready to be served. Serve it as a side dish with Rice and Sambar or Kuzhambu or relish it as is by mixing it with steamed rice or serve and enjoy it along with Adai.



  1. Use very little water to cook the vegetables and cook only till soft but not mushy.
  2. As the time taken to cook each vegetable may differ, I normally cook them in an open pan/kadai. You can cook similar vegetables like Yam, Drumstick and Cucumber for one whistle in a pressure cooker by adding salt, turmeric powder and water and add it to the other pan cooked vegetables.
  3. If raw mango is in season, you can add 6-7 small pieces to the Avial. If the mangoes are sour, you can skip adding the curd.
  4. If you do not like adding curds, you can add 1 tbsp of thick tamarind extract. My mom-in-law does it that way.