Forktionary

Aviyal Recipe

Indulge in the authentic flavors of Kerala with this irresistible Aviyal recipe! A quintessential part of the traditional Sadya feast, this creamy vegetable stew combines the goodness of coconut, yogurt (or tamarind!), and an array of fresh vegetables. Whether you prefer the tangy south Kerala style with tamarind or the creamy north Kerala version with yogurt, this Aviyal is guaranteed to tantalize your taste buds. Learn how to make this simple yet elegant dish, perfect for a special occasion or a comforting weeknight meal. Serve it hot with steamed rice for a truly unforgettable culinary experience.

Prep Time 15 mins
Cook Time 50 mins
Calories 128.7 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Aviyal 62

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aviyal

  • Carrot (part of 1 cup mixed vegetables)
  • White Pumpkin (ash gourd), part of 1 cup mixed vegetables
  • Red Pumpkins (pumpkin), part of 1 cup mixed vegetables
  • Raw Banana (part of 1 cup mixed vegetables)
  • Yams (part of 1 cup mixed vegetables)
  • French Beans (part of 1 cup mixed vegetables)
  • Broad Beans (part of 1 cup mixed vegetables)
  • String Beans (part of 1 cup mixed vegetables)
  • 1 sprig curry leaves
  • Salt to taste
  • 1 tsp turmeric powder
  • 1 cup plain yogurt
  • 1 tbsp coconut oil
  • 1/2 cup grated fresh coconut
  • 2-3 green chilies
  • 1 tsp cumin seeds
  • 1 cup mixed vegetables (total quantity)
  • Potatoes (part of 1 cup mixed vegetables)
  • Peas (part of 1 cup mixed vegetables)
  • 1 small drumstick
  • 2 cups water
  • 1/2 tsp mustard seeds
  • A pinch asafoetida (hing)
  • 1/2 cup chopped raw mango (optional)

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How to Make Aviyal

  1. Grind 1/2 cup grated fresh coconut, 2-3 green chilies, and 1 tsp cumin seeds into a smooth paste using a blender or grinder.
  2. In a bowl, whisk together 1 cup plain yogurt (or 1/4 cup tamarind paste dissolved in 1/2 cup water, depending on your preference). Set aside.
  3. In a large pot or pan, combine 2 cups of water, 1 tsp turmeric powder, salt to taste, 1 small drumstick (cut into 1-inch pieces), 1 cup mixed vegetables (e.g., beans, carrots, potatoes, peas – chopped into 1-inch pieces), and a few curry leaves. Bring to a boil.
  4. Reduce heat and simmer the vegetables until they are almost tender, about 15-20 minutes.
  5. Stir in the coconut-chili paste and yogurt (or tamarind) mixture. Bring back to a simmer.
  6. Continue to simmer for 10 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
  7. Optional: Add 1/2 cup chopped raw mango during the last 5 minutes of simmering. If using raw mango, reduce the yogurt to 1/2 cup.
  8. Finish by tempering with 1 tbsp coconut oil. Serve hot with steamed rice.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

24g

Fat

29g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Side Dishes Asian Indian Healthy Vegetarian Vegan Gluten Free Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Side Dishes Vegetables Asian