Sep 13

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Avial – Kerala Mixed Vegetable Curry

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AvialAvial is a kerala’s special mixed vegetable curry recipe. It is power packed with various veggies and goodness of simple and subtle spices like cumin and coconut. Serve Avial with steamed rice and/ or roti.







Serves: 3
Preparation time: 5 mins
Cooking time – 20 mins

  • Mixed Vegetables (Plantain, cluster beans, french beans, baby eggplant, carrot) – 2 cups (cut in 1 inch pieces)
  • Curry Leaves – 1 sprig
  • Fresh Coconut(grated) – 1/2 Cup
  • Asafoetida (hing) – big pinch
  • Coconut Oil – 2 tsp
  • Mustard Seeds – 1/2 tsp
  • Tomato (chopped) – 1 Tbsp for garnish
  • Cumin Seeds – 1 tsp
  • Salt – to taste
  • Coconut water – 1/4 cup
  • Yogurt – 1/2 Cup


  • Blend cumin seeds, green chillies, fresh coconut to a coarse paste and set it aside.
  • Meanwhile heat a medium pan. Add coconut water, chopped vegetables.
  • Cover and cook till vegetables are just tender.
  • Now add in the ground green chilli, cumin and coconut paste to the cooked vegetables. If mixture is dry add 1/2 cup of water. Cover and let it simmer.
  • While simmering, heat a small tadkapan.
  • Add in coconut oil and once it is heat add the mustard seeds. Allow them to pop.
  • Turn the heat OFF and add hing and curry leaves.
  • Immediately pour this seasoning to the simmering vegetables and mix well.
  • Finally finish the dish by adding enough salt and yogurt to the vegetables and cook for 2 mins on low heat covered.
  • Top with chopped tomatoes.
  • Serve with hot steamed rice or rotis.


  • Feel free to use any vegetables of your choice.
  • For vegan version, substitute yogurt with equal amount of coconut milk and 2 tsp of lemon juice.
  • Substitute coconut water with plain water for convenience. But coconut water adds that extra coconut- y flavor to this Avial.





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