Anu's Kitchen Kuzhambu varieties & Avial

Avial Recipe

Fresh coconut was sitting in the fridge for a long time. Wanted to finish it off! I raided the fridge and got few veggies (end of the week…reminds to me to do grocery shopping :mrgreen: ) Had all the necessary ingredients, so prepared avial 🙂 Sharing the recipe with u all.



Vegetables (Beans, Carrot, Potato, Drumstick, Raw banana or plantain): 1 cup (Any/all of these cut in to medium size)
Curd / Yogurt: 1/2 cup
Coconut (grated): 1/2 cup
Cumin seeds: 2 tsps
Green chilies: 4-5
Curry leaves: few
Oil (Preferably coconut oil): 1 tsp

Preparation Method:

  • Cook the vegetables with little salt and keep them aside.
  • Grind coconut, cumin seeds and green chilies in a mixer.
  • Mix it with the cooked vegetables and heat in it a kadai (pan).
  • Allow it to cook for few mins.
  • Reduce the heat, add curd and little water and stir well.
  • Allow it to cook for 1-2 mins and then remove it from the stove top.
  • Add the curry leaves.
  • Heat coconut oil and mix it with the avial.
  • Tasty avial is ready 🙂

Share & Enjoy! -

17 replies on “Avial Recipe”

parkkave pakkava erukku.coconuttum kasa kasa coconut coimbination suvai kuttum. super

Isn’t avial normally yellow? This recipe missed out turmeric..that would’ve given it the traditional yellow colour and the mild manjal flavour.The creamy look gives it more of a pachadi or dessert appearance also.Rest looks good & keep up good efforts.

Priya, Some add turmeric to avial and some do not. We Tanjore Maharastrians add turmeric to khadi/moorkuzhambu but do not add turmeric to Avial recipe. Its more of a personal preference 🙂 Thanks for dropping by!

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