Aviyal recipe



1. Elephant Yam (chena)– a small piece
2. Potato – 1
3. Raw Plantain (pachakaya)– 1
4. Carrot – 2
5. Pumpkin (mathanga)- a small piece
6. Cucumber (vellarikka) – a small piece
7. Drum stick (muringa kay) – 2
8. Colocasia (chembu) – 3-4 small


You can add and do not add the vegetables mentioned above. It will be fine if you have only 2-4 vegetables. You can even add beans or Yard Long Bean to it. Its according to your taste.


9. Green chilly – 3
10. Curry leaves – some
11. Turmeric powder – 1 tablespoon
12. Chilly powder – 1 tablespoon
13. Salt- as required
14. Oil- as required
15. Garlic – 2-3 pieces
16. Grated coconut – 1 half of a coconut
17. Cumin seeds – some
18. Curd – 2-3 teaspoon


Cut the vegetables in equal size and cook all the vegetables with green chilly, turmeric powder, curry leaves, chilly powder, garlic and salt with water. Do not over cook them. Grind the grated coconut, cumin seeds, green chilly, curry leaves in a mixie jar. Make sure you do not make it to a paste form. Mix the curd with the cooked vegetables. Be careful that the vegetables do not get smashed. Then add the coconut mixture to it and let it get cooked. It will give you a good smell. At last pour some coconut oil and remove from fire


Tasty aviyal is ready. Curd is to be added according to your taste. Better to make this aviyal in a mud vessel. You can also cook the vegetables in mud vessel. It gives more taste to your curries and also healthy. Make sure water is not being added in excess. Cook the vegetables in a closed vessel. If you remove the lid after 2 minutes of cooking then the colour change of the vegetables can be avoided.


You can also add some small onions to it, but this can make your aviyal very easy prone to decay.