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Aviyal Recipe

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Adjust Servings:
1 winter melon — chopped
1 white pumpkin — chopped
1 petha — chopped
1 cup chopped elephant foot yam
2 drumsticks or morning pods
1 cup pumpkin — chopped
½ cup green beans — chopped
1 cup raw unripe banana — chopped
1 cup Madras cucumber — chopped
1 cup fresh yogurt — beaten
1-2 tbsp(s) coconut oil
15 curry leaves
For the Coconut paste
1 tsp cumin
2-3 green chilies
½ cup water — for grinding
1 cup grated coconut

Nutritional information

1946 kcal
176.46 g
94.23 g
107.2 g
789 mg
164 mg

Aviyal Recipe

  • Veg
  • 30 mins
  • Serves 4
  • Easy


  • For the Coconut paste

How to make Aviyal Recipe

  • Rinse and drain the vegetables. Peel and chop the veggies. Immerse the banana into water and keep aside.
  • Grate green chilies, cumin seeds, and grated coconut. Take ⅓ cup water and make a coarse paste. Set it aside.
  • Cook the veggies such as green beans and drumsticks first since they take a long time to be prepared.
  • Sprinkle salt and turmeric powder as per your taste. Stir well and add 1 cup water.
  • Cover the pan and keep the heat at medium. Simmer and allow the veggies be half cooked. Add the rest of the veggies and then mix them well.
  • Cover the veggies and cook for a while on a medium flame. If the water dries, add some more water. Simmer till the vegetables are fully cooked.
  • Add the coconut paste and stir well. Simmer it for 5-7 minutes. Lower the flame when the veggies are cooked. Add the beaten curd.
  • Stir, simmer, and then switch off the flame. Add 1 tbsp coconut oil. Combine the curry leaves and serve the aviyal with rice, sambar, and papadums.


Interestingly enough, it is said that Bhima, one of the five pandavas in the Mahabharata invented the dish when the brothers were exiled from their kingdom.

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