Sunday, November 20, 2005


Aviyal is a traditional South Indian vegetable dish made from an assorted variety of boiled vegetables laced with a deliciously light curry of yogurt, green chilies, coconut and cumin. Fresh curry leaves and some dollops of coconut oil add the finishing touches giving aviyal its distinct flavour. Aviyal is best enjoyed with freshly cooked basmati rice but is also yummy on its own if you are watching your carbs.

Here's how GB makes Aviyal:

1 Potato
1/2 cup French beans
2 carrots
1 green plantain
4 or 5 medium sized arbi (you need to boil the arbi separately and not with the other vegetables)
Half pumpkin each (red and white)
1 cup yogurt (a bit sour if possible)
1 tablespoon rice
1 tsp cumin
1/2 cup grated coconut
5 to 8 green chilies
A pich of hing
2 teaspoons coconut oil
a bunch of fresh curry leaves

Chop all the vegetables and boil them is as little water as is needed. Keep aside.Take 1 tbsp rice and soak in 3 tbsps of water. Then grind with 1 tsp cumin, 1/2 cup grated coconut and five to eight green chillis. Beat the yogurt taking care to remove all lumps. Add the ground masala and boil for few minutes. Then add vegetables to this batter. Stir well and add salt, hing powder stir for few minutes. Once the aviyal becomes thick, keep aside. Heat two teaspoons coconut oil in a small fry pan and add the fresh curry leaves until they sizzle. Then add this mixture to the aviyal.Enjoy with freshly prepared rice.


Blogger rums said...

i love aviyal, though i gave up eating it while in et. the canteen used to serve some dreadful aviyal. will try this out.

2:42 AM  
Blogger Lulu said...

hi rums
since this recipe is kinda rough, please use your discretion for the proportion of masala grind to vegetables etc. let me know how it turns out..

6:27 AM  
Blogger Ramki said...

Hi Lulu,
Have just blogged your Aviyal as a model recipe in the 1001 Aviyal cookbook at

/Thanks for the recipe

3:25 AM  

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