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avial
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5 from 1 vote

Avial recipe Tamil Nadu style

Avial recipe Tamil nadu version - Mixed vegetables, cooked in coconut based gravy and mixed with yoghurt/ curd and flavored with coconut oil and curry leaves.
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 3

Ingredients

  • 2 cups Mixed veggies see procedure for details
  • ¼ cup Curd whisked smoothly
  • 1 sprig Curry leaves
  • 1 tablespoon Coconut Oil
  • 2 Green chilli slit
  • Salt - As needed

To grind

  • ¼ cup Coconut
  • 2 Green chilli
  • ¾ teaspoon Cumin seeds
  • ½ teaspoon Rice four

To temper

  • 1 teaspoon Coconut oil
  • ½ teaspoon Mustard
  • 1 sprig Curry leaves

Instructions

  • I used these vegetables for avial: drumstick, cluster beans, broad beans, beans, snake gourd, carrot, potato and plantain.
  • Cut them into long strips kind of pieces.
  • I boiled the first 4 vegetables above first, along with curry leaves.
  • After that vegetables are half done, added rest of the other.
  • I added plantain lastly as it takes less time to get cooked.
  • You can pressure cook all the veggies together too for just two whistles with very little water.
  • While the veggies get cooked, grind coconut, green chillies and rice flour with cumin seeds, little water, to a coarse paste.
  • And add this coconut mixture to the cooked vegetables
  • Let it come to boil. Remove from fire.
  • Then add the well beaten curd.
  • Mix in the curd and temper the aviyal with coconut oil, mustard and curry leaves.
  • Finally add coconut oil raw as garnish.

Notes

  • Ash gourd / poosanikkai / Vellai posani is also added in avial. You can make avial with simply carrot, beans, potato, drumstick, ash gourd alone too. 
  • Adding more plantain/ vazhakkai makes the avial dark in colour.
  • You can use water washed out from rice (arisi mandi) for cooking veggies.
  • Add mango in avial towards end and skip curd for a vegan version of aviyal.