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Avial Avial with Yogurt

This is one of the favorite of all keralites. It is a very nutritious and healthy. Lots of vegetables are used for preparation. As the name itself denotes cooking vegetable in steam “AVI” or steam. The cooking is very simple. It is a must in all sadhya.



  1. Vellarikka -1 medium size
  2. Drumstick- 1 No
  3. Snake gourd- 1 No .
  4. Snake beans (Achinga)-1 cup
  5. Yam (chena)– ½ piece
  6. Raw Banana- 1 no
  7. Brinjal (green long)- 1 No
  8. Carrot-1 No.


  1. Turmeric -1/2 tsp
  2. Chilli powder- 1 tsp

For  Sourness (Puli)

  1. Sour Yogurt -1/4 cup

Or  Sour  raw mango 100 grams

For Coconut Mixture

  1. Coconut -1 1/2   cup
  2. Green Chilli – 4-5 nos
  3. Jeera- ½ tsp
  4. Shallot -2 Nos(optional)
  5. Garlic-1 Clove (optional)

Pound them and keep aside

For Tempering

  1. Coconut oil-  4 table spoon
  2. Curry leaves-3 stalk


  1. Cut length wise all the vegetables in equal size. i.e 1 inch pieces -finger shape.
  2. Raw Banana should cut and washed 3-4 times so that the Karra (stains) goes away and keep immersed in water. Immerse the brinjal in water. This is to avoid the vegetable to turn black.
  3. Take a deep vessel, add ½ cup of water, turmeric, chilli powder and salt. Add to this the vegetables. Cover it with a lid. And let it cook. The vegetables should not be overcooked or mushy, it should not be stirred too much as it will break. (We should be able to pick each vegetable separately.)
  4. Once it  cooked add the sour mango( if you choose to use mango). And Let it cook.
  5. Pound the coconut, green chilli, jeera, shallot* and garlic*. Mix it to vegetable. [Add Yogurt (If you are using yogurt), add it at this stage. Let bubbles come, do not boil]. Remove it from fire and add curry leaves and coconut oil and cover it with lid.
  • *Shallot and garlic is optional. Many people do not add garlic and shallot. But it tastes good.
  • Sour mango is added when you want a dry avial. Mangoes give a much better flavour to avial
  • Avial can be made in gravy form by adding curd.
  • If you don’t have raw mangoes in hand or they are not sour enough, you can add 1 tbsp tamarind water.


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