Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot aviyal recipe, coconut curry, Kerala Onam avial, best aviyal recipe, pressure cooker aviyal, one-pot aviyal recipe recipes with step-by-step pictures and video recipe. Check out the aviyal recipe and if you like the video pls SUBSCRIBE to my channel.
Aviyal, avial recipe, Kerala style mixed vegetable coconut curry, easy aviyal recipe, Kerala aviyal instant pot, avial in the instant pot, mixed vegetable curry with curd and coconut, instant pot avial recipe, coconut curry, Kerala Onam avial, best avial recipe, pressure cooker avial, one-pot avial recipe is a Tasty side dish prepared with vegetables, curd, and coconut. Avial is a delicious south Indian curry widely popular in Tamil Nadu, Kerala, and Karnataka. Avial can be prepared in an instant pot/pressure cooker/ stovetop.
Can I make Vegan Avial?
Yes, replace curd with vegan yogurt and follow the rest of the recipe.
Can I prepare Aviyal in a pressure cooker?
Yes, follow the same ingredients and use a pressure cooker instead of an Instant Pot. Cook for 1 whistle and do quick pressure release.
Can I do natural pressure release?
Yes, but veggies turn a bit overcooked, and also you will have more water in the pot.
How to rest in crunchy vegetables for Avial?
I have cooked for 1 min at high temperature, but you can cook for 0 min and quick release for crunchy vegetables.
Can I mix the ground coconut paste?
After adding coconut paste, avoid mixing it. vegetables might burn. Layering works best
1 layer - oil + water
2 layer - vegetables
3 layer - coconut paste
Can I add cumin seeds to Aviyal?
Traditionally we add cumin seeds to kootu varieties but avial is the exception. In our home, we don't dd cumin seeds to avial recipe.
What kind of vegetables should I use for Kerala avial?
Traditionally all kinds of root vegetables can be used for a vital. You can also use brinjal, snack gourd, etc. In our home, I just go with the available ingredients from my fridge.
Can I skip rice flour?
Rice flour is optional, I prefer a thick consistency a vital. You can skip according to your desired consistency. If you prefer runny a vital adjust the water accordingly.
Should I always add raw mango to the avial?
No, aviyal is always a bit sour. If the curd you are using is non-sour use little mangoes for sourness but the curd is sour skip raw mangoes.
Ingredients
- Mixed Vegetables - 1000 grams peeled and chopped into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)
- Thick Curd - 1/2 cup tight pressed
- Salt - to taste
- Water - 1 tablespoon
- Coconut oil - 1 tablespoon
- Rice flour 1/2 teaspoon
To grind:
- Coconut - 1 cup tightly packed
- Green Chilli - 3 Adjust according to your taste
- Thick curd 1 tablespoon
- Little water
To Temper:
- Coconut Oil - 1 tablespoon
- Curry leaves - few
Instructions
Ground coconut
- Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency
Tempering
- In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set aside
How to make cook vegetables for instant pot Aviyal:
- Add coconut oil and water to the instant pot
- Furthermore, add vegetables and spread
- Sprinkle required salt
- Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot
- If the curd you are going to use is sour, close the lid
- If the curd you are going to use is non-sour, add few raw mangoes and close the lid
- Cook for 1 minute at high temperature and carefully do a quick release
- Transfer the cooked vegetables to a wide vessel
- Add rice flour and gently mix
How to make cook vegetables for traditional Aviyal:
- Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water
- AViyal
- In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
- If required add little rice flour
Prepare aviyal
- Add curry leaves to the cooked vegetables
- In a bowl add curd and mix well
- After the cooked vegetables of completely cool add the curd ad mix gently
Video
Notes
- Be careful while releasing
the pressure - I have used instant pot but you can also cook vegetables for one whistle (quick release) in the pressure cooker
- If you do not want to do quick release then you can also cook vegetables in a cooker separator with little salt and water for 2 whistles
- Alternatively, you can cook vegetables in an open pan with enough water
- Raw mango is optional. if the curd
your use is sour, skip it - Coconut oil gives a nice flavor to the Avial
- I have transferred the cooked vegetables to a separate bowl, but that is optional.
You can retain the cooked vegetables in the instant pot but avoid closing the lid - Avoid adding curd when the cooked vegetables are hot
- Always mix curd well before adding
- For thick consistency aviyal, I used little rice flour, but you can skip if you prefer runny Aviyal
- Use vegan curd (cashew yogurt or soy curd or coconut yogurt) for vegan aviyal
- I have toasted curry leaves separately but you can also add curry leaves while cooking vegetables
- you can add a pinch of turmeric powder while cooking vegetables
- Adjust the Chilli according to your desired spice
- Grind coconut into chutney consistency
- After adding coconut paste, avoid mixing it as vegetables might burn
- For burn-free cooking always follow the layers
- I have cooked for 1 min at high temperature but for crunchy vegetables,
you can cook for 0 min and quick release - Add vegetables of your choice. You can root vegetables or add brinjal, snake gourd, etc.
- You can add few cumin seeds while preparing coconut paste
Ingredients:
Mixed Vegetables - 1000 grams, peeled and chopped into bite-size pieces (I used potato, white pumpkin, carrot, beans, chayote, raw banana, and drumstick)
Thick Curd - 1/2 cup, tight pressed
Salt - to taste
Water - 1 tablespoon
Coconut oil - 1 tablespoon
Rice flour 1/2 teaspoon
To grind:
Coconut - 1 cup, tightly packed
Green Chilli - 3 (Adjust according to your taste)
Thick curd 1 tablespoon
Little water
To Temper:
Coconut Oil - 1 tablespoon
Curry leaves - few
Ground coconut
Combine coconut, green chilli, thick curd, and little water and grind into chutney consistency
Tempering
In a small tadka pan add coconut oil and curry leaves, roast the curry leaves, and set them aside
How to make cook vegetables for instant pot Aviyal:
- Add coconut oil and water to the instant pot
- Furthermore, add vegetables and spread
- Sprinkle required salt
- Add the ground coconut paste and spread but make sure the coconut paste doesn't stick to the pot
- If the curd you are going to use is sour, close the lid
- If the curd you are going to use is non-sour, add few raw mangoes and close the lid
- Cook for 1 minute at high temperature and carefully do a quick release
- Transfer the cooked vegetables to a wide vessel
- Add rice flour and gently mix
How to make cook vegetables for traditional Aviyal:
- Boil water in a vessel and when the water boils, add carrot, beans, potato, drumstick, white pumpkin with a little salt; cover and cook. Once the veggies are half cooked add raw banana; cook till veggies are fork-tender. In a colander drain the veggies and keep the water
- In the same pan add the cooked vegetables, required salt along with the coconut paste. Sprinkle the veggie cooked water according to the consistency you desire (generally Aviyal is thick so I add very little water) and cook
- If required add little rice flour
Prepare aviyal
- Add curry leaves to the cooked vegetables
- In a bowl add curd and mix well
- After the cooked vegetables of completely cool add the curd ad mix gently
You know what I never make aviyal properly 😉 This looks fab, I gotta try your recipe!!!
Thanks Malar:-) waiting to hear from you
This seems like real comfort food, creamy and hearty. Looks delicious.
Thanku Suzanne:-)
Lovely combination if veggies and looks delightful V... 🙂
Thanku Chitra:-)
Aviyal looks awesome Vidya .. My favourite thing too.. 🙂
Thanku Arasi:-)
Aviyal looks delicious, I make all the three version of it,
Wow I should try that:-) thanku Swathi
This is my daughter's favourite side dish! We normally make it on special occasions but when the craving strikes there is no particular time for it. You are tempting me now!
🙂 if its daughter's fav I can understand the frequency
My favorite! You do have a lot of other coconut-based recipes I have to check. 🙂
Thanku Apsara:-)
Hi Vidya,Avial is an inevitable dish of Kerala cuisine also. Recipe is similar with slight changes here and there. Your Avial looks very delicious. Seeing your work inspires me to cook more vegetarian dishes.
Thanku Saritha:-) I am also waiting for all your vegetarian dishes
Yummy. 🙂 I make it same way too. But I mix the coconut mixture in yogurt and then add it to the veggie 🙂
Thanku Sri:-)
Looks great Vidya..
Thanku Subha:-)
I too love coconut based dishes and aviyal is one of my favourite:)...Thanks for sharing dear:)
Thanku Padma:-)
i love avial too, but I'm yet to try making it at home. Your recipe looks so easy. I always thought its something very difficult n time consuming 🙂
Its very easy, Namrata. Do try it
Looks super tasty! I want to try this recipe!
Thanku Morcella:-)
Avial preparation romba azhaga irruku! remind me of my mom who makes this whenever there is adai batter. Your combo with puliyodarai sounds interesting, have to try that!
Thanku Mullai:-) yes pa Adai aviyal is yet another classic combo
one of my fav with Ada...
Thanku Veena:-)
Nice and yummy avial
Thanku Vani:-)
Delicious-looking dish! I love coconut.
Thanku:-)
All time favourite!! Love it 🙂
Thanks dear:-)
Yummy yummy!!!
Thanku Francesca:-)