avial recipe | aviyal recipe | how to make udupi style aviyal recipe (2024)

avial recipe | aviyal recipe | how to make udupi style aviyal recipe with detailed photo and video recipe. a thick coconut based mixed vegetable curry which is prepared on special occasions. it is predominantly prepared in south india, especially in kerala, tamil and udupi cuisine.

avial recipe | aviyal recipe | how to make udupi style aviyal recipe with step by step photo and video recipe. basically a coconut based curry which is typically served with boiled rice or plain steam rice. avial recipe is prepared during auspicious occasions and is a must delicacy during ‘sadya’, a vegetarian feast of kerala.

there are several stories related to avial recipe. it is believed that, avial recipe was developed by ‘bhima’ during his exile with his other pandava brothers. according to wiki, bhima invented this recipe when he had to serve to king virata and there were no sufficient vegetables for single curry. hence me mixed all the vegetables and added grated coconut to prepare this subtle yet tasty curry.

furthermore, some important tips and suggestion for this south indian delicacy. firstly, i have added curd in this recipe which adds the sour taste to the curry. optionally, raw mango or even soaked tamarind water can also be added. secondly, if you prefer to have very thick avial gravay, add 1-2 tsp of soaked channa dal / soaked rice while grounding coconut. beans, potatoes and carrots are the latest introduction to the avial recipe and traditionally were not used. you can skip it if you need a authentic recipe of avial.

finally, do visit my other collection of curry recipes collection and sambar recipes collection. particularly, veg sambar recipe, tomato thokku, tindora sabji, yam stir fry, drumstick sambar, potato onion sambar and mysore rasam recipe. in addition do visit my other recipes collection like,

• rasam recipes collection
• sweets recipe collection
• soup recipes collection

avial or aviyal video recipe:

recipe card for avial or aviyal:

how to make avial or aviyal with step by step by step photo recipe:

coconut masala paste recipe:

1. firstly, in a small blender take, 1 cup coconut,1 tsp jeera and 4 green chili.
   
2. also add water as required and blend to smooth paste. keepaside.
   

avial recipe:

1. firstly, in a large kadaitake cubed potatoes.
   
2. add 2 cups of water and salt. boil for 5 minutes, or till they are almost cooked.
   
3. further add mixed vegetables of your choice. if you are using mango then skip addition of curd at last stage.
   
4. add curry leaves, turmeric and mix well.
   
5. cover and cook the veggies for 7 minutes or till they are cooked well.
   
6. add prepared coconut masala and mix well.
   
7. boil for 5 minutes or till the raw smell of coconut fades away.
   
8. now add a tsp of coconut oil to enhance the flavour of aviyal.
   
9. turn off the flame andadd half cup of sour curd. switch off the flame, else the curd will curdle.
   
10. mix well and check for seasoning.
    
11. meanwhile, prepare tempering by heating oil.
    
12. addmustard seeds, urad dal,dried red chilis,curry leaves and asafoetida. allow to splutter.
    
13. further, pour the tempering onto the avial and mix well.
    
14. finally, serve,avial / aviyal along with plain rice or shamige.

notes:

• firstly, use variety of vegetables to make aviyal more healthy and tasty.
• furthermore, to make avial of thick consistency add little water while cooking vegetables, or steam them.
• most noteworthy, whisk the curd well and turn off the flame before adding it to avial, as they might curdle.
• also adding coconut oil will enhance the flavour.
• if you prefer to have very thick avial gravay, add 1-2 tsp of soaked channa dal / soaked rice while grounding coconut.
• additionally, skip the addition of curd if you are using raw mango.
• finally,avial / aviyal taste great when it is slightly spicy and creamy.