Avial is a traditional South Indian dish (generally made in Kerala and Tamil Nadu region), mostly prepared in any auspicious occasion. Any ritual ceremony, marriage, birthday or festival is incomplete without Avial being part of the feast in Kerala region.

Surprisingly, its one of the most ancient Indian dish that has been mentioned in folklore of Mahabharata and some say that its been invented by Bhima (one of the Pandavas) during his secret exile period (Ajnjathavasa).  This super easy to make dish is rich in flavors and require very few basic spices that gives it a divine taste. Presenting below the traditional Avial recipe which despite being so humble taste super delicious. Do try!




1 cup of cleaned, peeled and diced Ash Gourd (Petha) slices

1 cup of cleaned, peeled and diced Pumpkin (Kaddu/Sitaphal/Kohada) slices

1 cup of cleaned, peeled and sliced Indian broad Beans or Hyacinth Beans (Sem ki Phali)

3 Drumsticks, cleaned, peeled and cut into 5 centimeter pieces

1 cup of peeled and diced raw Banana (Kacche Kele) slices

1 cup of cleaned, peeled and diced Elephant foot Yam (Suran or Jimikand)

1 and 1/2 cups of water

1 cup of grated fresh Coconut

2-3 Green Chilies

1 teaspoon of Cumin seeds (Jeera) powder

1/2 teaspoon of Turmeric (Haldi) powder

Salt as per taste

1 cup of Yogurt (Dahi)

1 tablespoon of edible Coconut Oil for tempering ( or any other refined Oil can also be used)

2 sprigs of Curry leaves


1. Clean, peel and cut all the vegetables as mentioned in ingredients section and put them together at one place.


2. Put grated fresh Coconut, Green Chilies and Cumin seeds (Jeera) powder in a grinder.


3. Grind it well to form a smooth paste (add water if required to make this thick paste).

4. Add Yogurt (Dahi) to the paste and just give a quick whisk in the grinder ( you can do this with the help of hand Whisker also).

5. All things should get mixed into each other as shown in the picture below.

6. Now put all the vegetables in a pressure Cooker along with water.

7. Add Salt and Turmeric (Haldi) powder into pressure Cooker having vegetables and water.

8. Pressure cook the vegetables for 1 whistle on medium high flame. Allow the pressure to subside by keeping it aside. When pressure gets released, open the lid of the pressure Cooker.

9. Add Coconut, Chilies, Cumin and Yogurt paste (prepared in step 5) into it and mix it well. Cook for a minute on medium flame or till the desired consistency of gravy is achieved. The consistency of gravy should be thick or as per your choice.

10. Put the Avial in another pan for final tempering. Now heat edible Coconut Oil ( or any refined Oil if its not available) in a small ladle/pan on medium heat and add fresh curry leaves into it.  When Curry leaves starts making crackling sound, pour the Oil into prepared Avial and mix it well.

Divine and delicious Avial is ready to be served with Rice, Roti, Poori or Parantha. Trust me its a magical dish with very few spices which taste absolutely yum and is good for our body too with so many nutrients in it. Enjoy!


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