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Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course / Side dish
Cuisine: Indian (South Indian)
Keyword: Avial, Aviyal, Mixed Vegetable Avial, Onam Sadya


  • 2 Cups Mixed Vegetables – Drumstick, Raw Plantain, White Pumpkin, Carrot, French Beans, Potato (I have used Sweet Potato), all cut into 2 inch long strips (peel the required vegetables & cut)
  • 2 tbsp Yoghurt Lightly sour, beaten (to be added at the end)
  • 2 Cups Water For the gravy (Adjust for desired consistency)

For the Paste:

  • 1 Cup Coconut Grated
  • 5 Green Chillies Slit
  • 1 tsp Cumin Seeds

For the Seasoning:

  • 1 tsp Coconut Oil
  • 1/2 tsp Cumin Seeds
  • 2 Green Chillies Slit
  • 1 Sprig Curry Leaves


  • Peel the required vegetables & chop them all uniformly into 2 inch long strips. Add raw banana pieces to water to prevent browning.
  • To a blender, add in grated coconut, green chillies & cumin seeds. Add required water and grind to a paste.
  • To a wide pan/kadai, add in all the vegetables. Make sure to place the vegetables that take More time to cook at the bottom of the pan.
  • Add required salt and 2 cups water.
  • Cover and cook the veggies for 7 minutes or till they are cooked well.
  • Now, add prepared coconut masala paste and boil for 5 minutes.
  • Turn off the heat. Now, add yoghurt and a few curry leaves. Mix well.

Let’s prepare the tempering.

  • Heat coconut oil in a pan. Once hot, add in cumin seeds, 2 slit green chillies and curry leaves. Allow to splutter.
  • Pour the tempering to the Avial. Cover and rest for 15 minutes.
  • Mix well & serve with hot rice or Adai.

Recipe Video


  • Cut vegetables uniformly. At the same time, make sure not to dice the veggies very finely, they may turn mushy as you cook.  
  • If using frozen coconut, microwave the frozen grated coconut for 30 secs. This way the coconut grinds better without having fat solids stuck in the mixer/food processor. Adjust the amount of green chilies to suit your spice levels.
  • Add curd only at the time of serving if living in hot climatic conditions.
  •  For tempering gives the best flavour, so try not to skip it.