Avial is a traditional Kerala cuisine prepared with a mixture of vegetables in coconut gravy and curd. There are many variations of avial : dry, semi-dry and gravy. I'm listing down the dry recipe of avial.

Meenakshy Ramachandran


  1. 500 Grams Ash gourd
  2. 300 Grams Yam
  3. 1 Carrot
  4. 5 Beans
  5. 1/2 Snake Gourd
  6. 1 plantain Raw
  7. 1.5 Teaspoons Cumin seeds
  8. 1.5 Cups Coconut
  9. 1/2 Cup Curd
  10. 6 Green chillies
  11. Teaspoon Coconut Oil
  12. Curry leaves


30 mins
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    Cut all the vegetables into 2.5 inch lengths.

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    Cook ash gourd, carrot, snake gourd and beans together with very little water in a vessel. Add salt during cooking. When these vegetables are half cooked, add raw banana to it and cook till all the vegetables are tender. Make sure the vegetables are not overcooked.

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    Cook yam separately in a pressure cooker till three whistles are sounded. Do not add salt while cooking yam since it takes longer to cook if you do so.

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    When yam is cooked, add salt to it and allow it to cook for 5 more minutes in a vessel. Mix yam with the other cooked vegetables. Note: Drain away excess water, if any. Do not throw it away, you can use it for cooking anything else.

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    Grind together grated coconut, green chillies and cumin seeds in a mixer grinder. The mixture should be coarse.

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    Add the mixture to the cooked vegetables and mix well and heat for 2-3 minutes.

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    Add curd to the above mixture and mix well.

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    Finally add curry leaves and coconut oil.

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