Simple, practical, and full of everyday flavour, avial recipe | aviyal recipe | how to make udupi style aviyal recipe is a vegetarian south indian side dish made with coconut, cumin / jeera, and green chili / hari mirch in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Cuisine: south indian

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:

  • ½ potato (cubed)
  • 2 cups water
  • salt to taste
  • ½ cup cucumber / southe (chopped)
  • 5 long beans / alsande (chopped)
  • 10 tindora (chopped)
  • 1 raw banana / raw plantain
  • 1 carrot (chopped)
  • ½ cup elephant foot yam / suran
  • 1 drumstick (chopped)
  • few pieces mango (optional)
  • few curry leaves

other ingredients:

  • ½ tsp turmeric powder / haldi
  • 1 tsp coconut oil
  • ½ cup curd / yogurt (sour)

for tempering:

  • 2 tsp coconut oil / any oil
  • 1 tsp mustard seeds / rai
  • ½ tsp urad dal
  • 2 dried red chilis
  • few curry leaves
  • pinch asafoetida / hing

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.