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Aviyal (or Avial) is one of the most beloved dishes of Kerala cuisine, celebrated for its simplicity and wholesome flavour. It is a semi-thick curry made by simmering a variety of vegetables like yam, raw banana, beans, carrots, and drumsticks in a lightly spiced coconut-green chilli paste. The dish is finished with beaten curd and coconut oil, which give it a tangy and aromatic touch.
The beauty of Aviyal lies in its versatility — almost any firm, non-watery vegetable can be included. Traditionally, it is made with a mix of 7–10 vegetables, making it both nutritious and colourful. It is a staple in Onam Sadya and is equally enjoyed with steamed rice, adai (lentil crepes), or chapati.
Aviyal is naturally vegetarian, gluten-free, and wholesome, offering a balance of fibre, vitamins, and healthy fats.
Cook vegetables
In a heavy-bottom pan, add vegetables, green chillies, turmeric, salt, and a little water. Cook until vegetables are just tender but not mushy.
Make coconut paste
Grind grated coconut and cumin seeds into a coarse paste with little water.
Add coconut paste
Mix the coconut paste with the cooked vegetables. Cook on low flame for 5 minutes, stirring gently so vegetables don’t break.
Add curd
Lower heat and add whisked curd. Mix well but do not boil after adding curd to avoid splitting.
Finish with coconut oil
Drizzle coconut oil on top and add fresh curry leaves. Cover and rest for a few minutes before serving.
Serve
Serve Aviyal hot with steamed rice, adai, or as part of an Onam Sadya.
Yes, in some regions tamarind pulp is used instead of curd for tanginess.
No, coconut is essential for authentic flavour, but you may reduce the quantity for a lighter version.
Yes, but fresh vegetables give better texture and taste.
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