Avial (Mixed vegetable Gravy)

Avial is a south-Indian delicacy, It actually includes mixed vegetables in a yogurt based gravy. It is so very healthier and in tamilnadu its almost a default recipe on all auspicious day.

Veggies commonly used in avial are yam, plantain, carrot, beans, potato, pumpkin, drumstick, snake gourd. To my knowledge carrot and beans are like recent entries :) Usually in the typical Kerala cuisine bitter gourd is added to it.

But i included what i found fresh in the market and based on the availability :)

Preparation time: 10 mins

cooking time: 20 mins

serves - 2


For the gravy: 

  • Cumin seeds - 2 tsp
  • green chilli - 1 large
  • red chilli - 1 (I usually use this, but its optional)
  • shredded coconut - 4 - 5 tbsp

Other Ingredients:

  • bite size chopped mixed veggies - 4 cups (I used carrot, potato, white pumpkin, drumstick, ivy gourd, snake gourd)
  • curd - 1 cup (some people prefer not to use curd, in that case it can be substituted by using ripe mango or tamarind pulp)
  • salt - to taste

For Seasoning:

  • oil - 1 tbsp (coconut oil preferably)
  • mustard seeds - 1 tsp
  • cumin seeds - 1 tsp
  • urad dal - 1 tsp
  • curry leaves - few strands


To Boil the veggie:

In a sauce pan boil the veggies in 1 cup of water , add salt to it and cover it with the lid. Let it cook for 10 - 15 mins. Stir it once in a while and add water if necessary.

To grind the paste:

In a blender, add in cumin seeds, chillis,  shredded coconut and blend into a fine paste by adding very little water and keep it aside.

To Make Avial:

Once the veggies are cooked add in to grind paste to the them and give it a stir and let them cook for couple more minutes. add water only if necessary because you will be adding curd at the end. we don't want our avial to be watery. Then to that add curd and give it a stir and switch of the stove.

Finally in a tadka heat oil and prepare the seasoning and add it to the avial.

Serve hot with

Mysore Rasam



Enjoy and Happy cooking !! :)