Kerala Aviyal


Aviyal is a Kerala recipe and is made with veggies in freshly made coconut paste. Aviyal is cooked either dry or semi dry. This is one of the dishes made during the festival of Onam.

Here is a great aviyal recipe with veggies cooked in a coconut-based paste to form a semi curry dish.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

10 mins                    15 mins                     25 mins                     4 Servings


Mix vegetables – 4 cups (potato, carrot, drumsticks, eggplants, beans, raw mango, Ivy gourd, pumpkin, raw banana etc). Don’t use veggies like okra or cabbage etc.

Curry leaves – 8-10

Yoghurt or tamarind – 2 tablespoon

Salt per taste

Turmeric powder – ¼ teaspoon

Coconut Oil – 2 tablespoon


For Paste:

Coconut – 1 cup

Pearl onion – 4

Garlic cloves – 3

Green chili – 1

Curry leaves – 5-6

Cumin seeds – ¼ teaspoon

Turmeric powder – ¼ teaspoon


  • Heat water in a saucepan and add all the veggies with salt & turmeric, cover and cook starting with the ones, which take longer to cook & get tender, then adding in between the ones those take lesser time. Boil till they are half done. Do not over cook. If you need dry aviyal, then ensure that when veggies are already tender & there is still water in the saucepan, then take off the cover and dry the water on high heat. Incase you need your aviyal with curry then don’t dry up whole water.
  • Now grind all ingredients listed for making paste with some water to make the paste, grind coarsely. Now add this paste to the veggies.
  • Simmer on low heat now till coconut is cooked for about 5-7 minutes.
  • Incase you like little sourness then add yoghurt or tamarind.
  • Lastly add coconut oil & garnish with few fresh curry leaves.

Note: Aviyal can be served hot with rice or chapatti. Bon Apatite!

Happy Cooking!!

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