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You are here: Home sambar recipes avial or aviyal recipe

avial recipe | aviyal recipe | how to make udupi

style aviyal recipe
January 19, 2017 by Hebbars Kitchen

avial recipe | aviyal recipe | how to make udupi style aviyal recipe with
detailed photo and video recipe. a thick coconut based mixed vegetable curry
which is prepared on special occasions. it is predominantly prepared in south
india, especially in kerala, tamil and udupi cuisine.
avial recipe | aviyal recipe | how to make udupi style aviyal recipe with step
by step photo and video recipe. basically a coconut based curry which is typica
lly served with boiled rice or plain steam rice. avial recipe is prep
ared during auspicious occa

there are several stories related to avial recipe. it is believed that, avial recipe
was developed by bhima during his exile with his other pandava brothers.
according to wiki, bhima invented this recipe when he had to serve to king
virata and there were no sufficient vegetables for single curry. hence me
mixed all the vegetables and added grated coconut to prepare this subtle yet
tasty curry.
furthermore, some important tips and suggestion for this south indian delicacy.
firstly, i have added curd in this recipe which adds the sour taste to the curry.
 optionally, raw mango or even soaked tamarind water can also be added.
secondly, if you prefer to have very thick avial gravay, add 1-2 tsp of soaked
channa dal / soaked rice while grounding coconut. beans, potatoes and
carrots are the latest introduction to the avial recipe and traditionally were not
used. you can skip it if you need a authentic recipe of avial.

finally, do visit my other collection of curry recipes collection and sambar

recipes collection. particularly, veg sambar recipe, tomato thokku, tindora
sabji, yam stir fry, drumstick sambar, potato onion sambar and mysore
rasam recipe. in addition do visit my other recipes collection like,

rasam recipes collection

sweets recipe collection

soup recipes collection

avial or aviyal video recipe:

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recipe card for avial or aviyal:
5.0 from 1 reviews

avial recipe | aviyal recipe | how to make udupi style aviyal recipe
 Save Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

easy avial recipe | aviyal recipe | how to make udupi style aviyal recipe

Author: Hebbar's Kitchen

Recipe type: side dish

Cuisine: south indian

Serves: 4 Servings

Ingredients
for coconut masala paste:

1 cup coconut, fresh / desiccated

1 tsp cumin / jeera

4 green chili / hari mirch

water as required, to blend smooth

 vegetables:

potato, cubed

2 cups water

salt to taste

cup cucumber / southe, chopped

5 long beans / alsande, chopped

10 tindora, chopped

1 raw banana / raw plantain

1 carrot, chopped

cup elephant foot yam / suran

1 drumstick, chopped

few pieces mango, optional

few curry leaves

other ingredients:

tsp turmeric powder / haldi

1 tsp coconut oil

cup curd / yogurt, sour

for tempering:

2 tsp coconut oil / any oil

1 tsp mustard seeds / rai

tsp urad dal

2 dried red chilis

few curry leaves

pinch asafoetida / hing

Instructions ( 1 cup =255 ml)

1. firstly, in a small blender take, coconut, jeera and green chili.

2. also add water and blend to smooth paste. keep aside.

3. in a large kadai cook potatoes with salt and water.

4. further add mixed vegetables of your choice.

5. add curry leaves, turmeric and mix well.

6. cover and cook the veggies for 7 minutes or till they are cooked well.

7. add prepared coconut masala and boil for 5 minutes.

8. turn off the flame and add half cup of sour curd.

9. meanwhile, prepare tempering by heating oil.

10. add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.

11. further, pour the tempering onto the avial and mix well.

12. finally, serve, avial / aviyal along with plain rice or shamige.

how to make avial or aviyal with step by step by step photo

recipe:

coconut masala paste recipe:

1. firstly, in a small blender take, 1 cup coconut, 1 tsp jeera and 4 green
chili.
2. also add water as required and blend to smooth paste. keep aside.
avial recipe:
1. firstly, in a large kadai take cubed potatoes.
2. add 2 cups of water and salt. boil for 5 minutes, or till they are almost
cooked.
3. further add mixed vegetables of your choice. if you are using mango
then skip addition of curd at last stage.
4. add curry leaves, turmeric and mix well.
5. cover and cook the veggies for 7 minutes or till they are cooked well.
6. add prepared coconut masala and mix well.
7. boil for 5 minutes or till the raw smell of coconut fades away.
8. now add a tsp of coconut oil to enhance the flavour of aviyal.
9. turn off the flame and add half cup of sour curd. switch off the flame,
else the curd will curdle.
10. mix well and check for seasoning.
11. meanwhile, prepare tempering by heating oil.
12. add mustard seeds, urad dal, dried red chilis, curry leaves and
asafoetida. allow to splutter.
13. further, pour the tempering onto the avial and mix well.
14. finally, serve, avial / aviyal along with plain rice or shamige.
 notes:

firstly, use variety of vegetables to make aviyal more healthy and tasty.

furthermore, to make avial of thick consistency add little water while

cooking vegetables, or steam them.

most noteworthy, whisk the curd well and turn off the flame before
adding it to avial, as they might curdle.

also adding coconut oil will enhance the flavour.

if you prefer to have very thick avial gravay, add 1-2 tsp of soaked
channa dal / soaked rice while grounding coconut.

additionally, skip the addition of curd if you are using raw mango.

finally, avial / aviyal taste great when it is slightly spicy and creamy.

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Comments

1. Chaitra Naveen says

January 19, 2017 at 9:06 pm

Yes. This is what i do at home. Looks same..

Hi hebbars kitchen,
Chaitra Naveen here, am aged 25 and Im married 4yrs ago.
I am a follower of ur site. Im a great foodie and vegetarian. I too love
inventions in food at my kitchen lab.
While searching for udupi rasam powder, 2months ago, i found ur site. Really
yummm.. If im free i keep going through various recipes u have posted and
keep re checking with mine..
Im a little absent minded and i forget one or two ingredients while making the
dish. So ur site helps me in remembering it all. I feel so happy to see people
who cook similar to my cooking.. The ingredients and the method all
resembles mine so thats y i love to visit u every hour in a day
My friends and my at my in-laws family Never cooks like how i do, they feel
we Brahmins donno to cook like how non Veggies do, we donno variants, we
donno to come out of hing and ghee..
All r just soooo pulling back statements!

So ur site put me little up and i got little confidence that we r the best in
cooking,
Ur recipes will b posted in a website and i usually post my new recipes in my
school group where there r freshers in cooking.

I have tried sabbakki idly, bread idly, bread dosa, rawa dosa, cooked rice dosa
, veg kollapuri .
Mind blowing.

Today i was free to write u some THANKS.

A BIIGGG THANKS ANS LOVE TO U ,

ChaitaNaveen.

Reply

o Hebbars Kitchen says

January 20, 2017 at 10:07 am

Thanks a lot Chita, for sharing your experience with us. It is nice to see such
beautiful stories getting exchanged. Once again thanks and lots of love <3
 Reply

2. Rajshree Rao says

January 24, 2017 at 8:54 pm

i prepared this nd it turned out really awesome. thank you

Reply

o Hebbars Kitchen says

January 25, 2017 at 10:15 am

you are welcome Rajashree

Reply

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