Aviyal

Aviyal is a vibrant, wholesome South Indian dish that brings together an array of colorful mixed vegetables—like carrot, beans, drumstick, raw banana, and yam—simmered to perfection in a luscious blend of grated coconut, green chilies, and cumin. Lightly flavored with aromatic curry leaves and a drizzle of velvety coconut oil, this traditional Kerala delicacy is further enriched with a touch of creamy yogurt for a signature tangy finish. Ready in just under an hour, Aviyal is not only a staple in Kerala Sadya feasts but also a comforting, healthy dish that pairs beautifully with steamed rice. Bursting with the goodness of fresh produce and authentic coastal flavors, it’s a must-try for those seeking a true taste of South Indian cuisine.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Mixed vegetables (carrot, beans, drumstick, raw banana, and yam)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 cup Grated coconut
• 3 pieces Green chilies
• 1 teaspoon Cumin seeds
• 0.5 cup Yogurt
• 1 tablespoon Coconut oil
• 10 leaves Curry leaves

Directions

Step 1

Wash and peel the mixed vegetables. Cut them into thick, long pieces approximately 2 inches in length.

Step 2

In a large pan, add the cut vegetables along with turmeric powder, salt, and enough water to cover the vegetables. Cook over medium heat till the vegetables are tender but not mushy, about 10 minutes.

Step 3

Meanwhile, in a blender, grind the grated coconut, green chilies, and cumin seeds into a coarse paste. Add a little water if needed for grinding.

Step 4

Once the vegetables are cooked, add the prepared coconut paste to the pan and mix well.

Step 5

Reduce the heat to low and add the yogurt to the pan. Stir gently to combine all ingredients thoroughly without mashing the vegetables.

Step 6

Cook the mixture for another 5 minutes on low heat, allowing the flavors to meld together. Turn off the heat.

Step 7

In a small pan, heat the coconut oil and add the curry leaves. Fry until the leaves are crispy and aromatic, about 1-2 minutes.

Step 8

Pour the tempered curry leaves along with the coconut oil into the cooked vegetables and stir gently.

Step 9

Serve Aviyal hot with steamed rice or as part of a traditional Kerala Sadya (feast).

Nutrition Facts

Serving size	777 grams (777.0g)

Amount per serving	% Daily Value*
Calories	825

Total Fat 45.60g	58%
Saturated Fat 37.20g	186%
Polyunsaturated Fat 0.30g
Cholesterol 7mg	2%
Sodium 2625mg	114%
Total Carbohydrate 98.10g	36%
Dietary Fiber 29.50g	105%
Total Sugars 31.10g
Protein 20.80g	42%

Vitamin D 59IU	294%
Calcium 496mg	38%
Iron 10mg	58%
Potassium 2356mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 9.4%

Carbs: 44.3%