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  • Preeti Shridhar


Avial is one of the most popular dish from South India. It is said to have originated in Kerala. It is made either in semi solid form or thick gravy. I like to make it with thick gravy.  I learnt to make it from my sister in law. This recipe leans more towards Tam Bram Cuisine than Kerala.

You can use any of the vegetables available with you.

Commonly used vegetables are

White pumpkin




Drum Sticks

Raw Banana

While boiling the vegetables add hard ones first and soft ones later.


Mixed vegetables 2 1/2 cups

Drumstick 1

Yogurt 3/4  cup

Salt to taste

Turmeric 1/2 tsp

Coconut oil 1 tbsp

Rice flour 1 tbsp +1 tsp

Curry leaves 10

Water as needed


Fresh Coconut 1  (150 gms) grated

Green Chilli 3 whole

Cumin seeds 1 tsp

Ginger 1 tbsp grated


  1. Chop all vegetables into 1 " cubes.

  2. Chop drumsticks into 2-3" long pieces.

  3. In a wide mouth deep pan bring 2 cups water to boil.

  4. Add a tsp of askt and turmeric powder.

  5. Tip in all the vegetables.

  6. Cover and cook till the vegetables are tender but not mushy.

  7. Grind all the ingredients mentioned under paste into a fine paste, using water as needed.

  8. Whisk yogurt and keep it aside.

  9. Once the vegetables are done, add the curry leaves followed by  the coconut paste.

  10. Stir to mix well.

  11. Let it come to a boil.

  12. Mix rice flour with 2 tbsp water.

  13. Add it to avial , stirring all the time to avoid formation of lumps.

  14. Cook for two minutes.

  15. Add whisked yougurt, stirring all the time so that it doesn't curdle.

  16. Let it come to a boil.

  17. Taste and adjust salt.

  18. Check for consistency.

  19. It should be medium thick.

  20. If needed add boiling water.

  21. Pour cold pressed coconut oil.

  22. Serve hot with rice .


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