Aviyal | Easy Avial Recipe with Curd - Cooking From Heart (2024)

Quick, healthy and delicious side dish recipe made with mixed vegetables and curd – Aviyal with step wise pictures. Easy Avial recipe, best as side dish for rice or adai.

So I shared the recipe for Godhumai Rava Adai recently where I mentioned that I would share the side dish that I made along very soon. Here it is – easy Aviyal recipe made with mixed vegetables and curd. Avial/Aviyal is such an easy, quick and healthy side dish which can be served as an accompaniment to rice as well. Its funny how I took all these years to share something as basic as Aviyal. Growing up in Telugu speaking Andhra home, we rarely made it but then we had neighbors who would treat us to delicacies like these. I made this based on what was shared by my mom, who learnt it from one of our neighbors. I decided to pair it with Adai as it is such a classic combination. Adai – Aviyal – White Butter – Jaggery – Pure Bliss 🙂

There are many variations to this basic Aviyal recipe. My mother-in-law uses a different set of vegetables, mostly tubers and gourds with no curd at all. Probably that’s a recipe for some other day but today’s recipe has curd in it. Between Kerala and Tamilnadu, Aviyal is made slightly differently although the basics remain the same – coconut and curd. I usually add drumsticks, pumpkin, raw banana in our aviyal along with other English vegetables although traditionally only country veggies are used. Coconut oil, ground coconut with mild spices and slightly sour curd makes it one of the easiest and yet, nutritious side dishes for both rice and breakfast alike.

How to make Aviyal | Easy Avial Recipe with Curd

📖 Recipe

Detailed step-wise picture recipe of making Aviyal | Easy Avial Recipe with Curd

1. In a thick bottomed pan, add chopped vegetables and pour water enough to cover the vegetables. Add turmeric powder and heat on medium flame until the vegetables are cooked.

2. Meanwhile make a thick paste of coconut, cumin seeds and green chillies.

3. As the vegetables are cooked, simmer the flame and add the prepared coconut paste.

4. Add salt as needed and cook the mixture until it begins to boil.

5. Remove from heat and add curd. Whisk it quickly so that it doesn’t curdle.

6. In a small pan, heat coconut oil and add mustard seeds along with cumin seeds. As they splutter, add fresh curry leaves. Add this tempering to the Aviyal and mix it well.

7. Serve hot with rice or as a side dish for any kind of Adai.

Recipe Notes

• Use any vegetable that you have in your pantry – raw mango, brinjal, drumsticks, raw banana, yams, potatoes, pumpkin, bottle gourd, cucumber, carrots, beans – any of these can be added.
• If you think the aviyal is too runny, make a slurry of a tablespoon of rice flour ad water – mix it in the aviyal. It will thicken up in a while. This trick also works if the curd looks curdled after adding to the vegetables.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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