easy avial recipe | aviyal recipe | how to make udupi style aviyal recipe
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
- firstly, in a small blender take, coconut, jeera and green chili.
- also add water and blend to smooth paste. keep aside.
- in a large kadai cook potatoes with salt and water.
- further add mixed vegetables of your choice.
- add curry leaves, turmeric and mix well.
- cover and cook the veggies for 7 minutes or till they are cooked well.
- add prepared coconut masala and boil for 5 minutes.
- turn off the flame and add half cup of sour curd.
- meanwhile, prepare tempering by heating oil.
- add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
- further, pour the tempering onto the avial and mix well.
- 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.