2 hours 35 mins

    Aviyal is a South Indian delicacy, a hugely popular vegetarian dish that we make for festivals and auspicious events. Almost every household makes a different style of aviyal inspite of the same ingredients – vegetables, curd, coconut and spices. My mother’s from Andhra and this is her recipe. Hope you’ll like it as much as we do.

    Washington, United States
    12 people made this

    Serves: 4 

    • Carrots, French beans, Lauki, Potato, Plaintain (any combination of these totaling 2 cups of vegetables)
    • 35g desiccated coconut
    • 2 cups curd
    • 1 tablespoon coriander seeds
    • Salt to taste
    • 1 teaspoon cumin seeds
    • Masala to grind
    • 1 tablespoon split Bengal gram (chana dal)
    • ½ cup coconut (fresh or dessicated)
    • 2 green chillies, chopped
    • 1 tablespoon coriander seeds
    • 450g natural yoghurt
    • 1 teaspoon cumin seeds
    • 250ml water
    • 1 tablespoon chana dal (split Bengal gram)
    • 1 pinch salt, or to taste
    • 2 green chillies
    • 50g trimmed fresh haricots verts
    • For Tadka/popu/tempering
    • 80g cubed potatoes
    • 2 tablespoons oil
    • 75g sliced plantain
    • 1 teaspoon cumin seeds
    • 60g diced carrot
    • 1 teaspoon mustard seeds
    • 2 tablespoons cooking oil
    • 2 dry red chillis, broken
    • 1 teaspoon cumin seeds
    • ¼ teaspoon ajwain seeds
    • 1 teaspoon mustard seeds
    • 1 sprig curry leaves (kadipatta)
    • 2 dried red chillies, broken into pieces
    • 1/4 teaspoon caraway seeds
    • 1 sprig fresh curry leaves

    Prep:2hr10min  ›  Cook:25min  ›  Ready in:2hr35min 

    1. Dice all vegetables into bite size pieces. Add salt and boil in water until tender. Use as little water as needed to boil (about 1 cup).
    2. Place the coconut, coriander seeds, cumin seeds and chana dal in a container and cover with a few inches of cool water; allow the mixture to soak for 2 hours. Drain. Using a mortar and pestle, grind the mixture with the green chillies into a paste. Stir the yoghurt into the mixture.
    3. Soak all the masala ingredients for 2 hours, except green chillies.
    4. Bring the water and salt to the boil in a pot. Add the green beans, potatoes, plantain and carrot to the water and return to the boil; cook until tender. Reduce heat to low and stir the yoghurt mixture into the vegetables; simmer the vegetables in the yogurt mixture for about 5 minutes, but do not allow to boil.
    5. Grind the soaked masala along with the green chillies. Add to curd and mix well.
    6. Heat the oil in a small frying pan. Fry the cumin seeds, mustard seeds, red chilli and caraway seeds in the hot oil until they sputter. Add the curry leaves to the mixture and fry together another 30 seconds. Stir the mixture into the vegetable mixture and serve.
    7. Simmer vegetables on low flame. Add the curd-masala mixture. Simmer for 5 more minutes. Do not allow the mixture to boil.
    8. For Tadka, heat oil in a frying pan. Add the first 4 tadka ingredients and fry till seeds sputter. Add curry leaves. Pour the whole mixture to the aviyal. Serve.

    See it on my blog

    The Food We Eat

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (1)


    My mother’s from Andhra and this is her recipe. Hope you’ll like it as much as we do. But Avial Is purely Kerala travancore styled curry ....  -  31 Mar 2010