Aviyal (அவியல்)

Recipe Categories: Indian

Aviyal (அவியல்)



  • Potato (Medium) – 1 no (peel the skin and cut in to pieces)
  • Carrot – ½ cup
  • Peas – ½ cup
  • Beans – ½ cup
  • Chow chow/Chayote (Medium) – 1 no (peel the skin and cut in to pieces)
  • Drumstick – 8 to 10 nos
  • Curd – ½ to 1cup (little sour)
  • Coconut oil / any cooking oil – 3 tbsp
  • Curry leaves – 1 sprig
  • Hing – 2 pinch
  • Salt – to taste


  • Coconut – 4 tbsp
  • Green chili – 2 nos or to taste


  • Wash and cut all the veggies into medium size pieces.
  • Take a heavy bottom pan and add the veggies with enough water and cover it with the lid. Let it cook for sometime. And check if water is needed. If needed sprinkle it and mix well. Cook until it becomes tender.
  • Add salt, hing and curry leaves and mix it well.
  • Grind the coconut and green chili with some water to the fine paste.
  • Add the ground product and let it cook for 1 minute. Add the curd and mix it well. Then add the coconut oil  and mix well and switch off the stove.
  • Serve it hot with rice or side dish for Adai.


  • Apart from beetroot (changes color) and Okra (gooey) you can add any veggies.
  • You can add ½ tsp of cumin seeds while grinding. It’s optional.
  • The gravy should be thick not watery.

There are 3 Comments

  1. Posted by Geetha Reply

    ur aviyalis very super… very tasty

  2. Posted by Geetha Gopal Reply

    Your avial is very tempting. I also make avial adding yam, yellow pumpkin pieces. But the proceedure is the same as you have said. Only with coconut oil avial tastes well. After removing from fire and if curry leaves are added, it enhances the aroma. You avial picture is very attractive.

    • Posted by usha Reply

      ur avial is very tempting , i am also same way of u told , its came fine and super

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