Aviyal is a dish that has a unique place in a typical Kerala Cuisine. It is also one of the traditional dishes in Kerala Sadya, a vegetarian feast presented on banana leaves at family celebrations. It is a thick mixture of a lot vegetables, and coconut, and seasoned with coconut oil and curry leaves. Normally, Avial is a choice when I see I have a lot of leftover vegetables at the end of the week. The traditional Aviyal generally uses common vegetables in Kerala like Plantain (Ethakka), Elephant Yam (Chena), Long string beans, Snake gourd, Cucumber, Raw Mango, Drumstick and Carrots. When Avial is made in our house, it is a signal that one of us need to go to store to get fresh supplies.



Elephant yam (Chena) ½ cup

Chopped Zucchini – 1 no

Chopped Carrot   ½ cup

Raw banana   1no

Nendran Banana – 1 no

Chopped White Pumpkin – 1 cup

Chopped Red Pumpkin – 1 cup

Potato – 4 no

Capsicum – 1 no

Chopped raw mango – ½ cup

Curry leaves – 3 stems

Salt    As required

Coconut oil   3 tablespoon

To be Grind:

Coconut   3/4 cup

Green chilly   6 no

Turmeric powder ½ teaspoon

Cumin powder ¼ teaspoon


  • Wash all the vegetables and cut into 2 inch long pieces.
  • Put all vegetables in a microwave bowl and cook for four minutes.
  • Heat the heavy bottom pan, add 1 tbsp of coconut oil and curry leaves. When curry leaves start spluttering add all vegetables and mix it well. Add required water, turmeric powder and salt and cook till vegetables are soften.(Do not add too much water)
  • Grind the coconut, Jeera, and chillies coarsely. Add this to the cooked vegetables. Gently mix them and cook it for few more minutes at low heat.
  • When cooked properly add curry leaves and coconut oil and mix well.  And remove from the stove.

This Recipe is a part of sadhanakitchen – Madappali

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