Aviyal is a mixture of vegetables cooked in thick coconut/yogurt sauce. It is usually served with rice. I like to eat this with adai, a lentil based crepe. I tasted this combination for the first time in Sri Karpagambal Mess in Mylapore, Chennai years ago and since then have been hooked to adai/aviyal combo. Aviyal requires specific vegetables to get the right flavor. I use the aviyal vegetable mix available in the frozen section of most Indian grocery stores. While I mostly like to use fresh veggies, I don’t mind using frozen veggies for this dish simply because it minimizes my effort and helps me make this dish in 15 minutes.



1 bag of frozen aviyal vegetables ( I used daily delight brand)  or

2 cups of mixed fresh vegetables- ash gourd, cucumber, carrot, drumstick, beans, raw plantain, potato, raw mango and elephant foot yam

1/4 cup yogurt

1/2 cup grated coconut

3 green chilies

1 teaspoon cumin seeds

1 teaspoon coconut oil

1 teaspoon mustard seeds (optional)

4 curry leaves

1/4 teaspoon turmeric powder


1. Thaw the frozen vegetables according to package instructions and cook them in the microwave with 2 tablespoons of water and turmeric powder for 8minutes.

2. Grind the coconut, green chilies and cumin seeds into a coarse paste.

3. Transfer the cooked vegetables to a nonstick pan along with the water.

4. Add the ground coconut paste and cook for 5 minutes on medium heat.

5. Remove from heat, add yogurt and mix well.

6. Heat coconut oil in a separate pan and when its hot, add mustard seeds and curry leaves. Fry for 30 seconds, add it to aviyal and mix well


One thought on “Aviyal

  1. Pingback: Adai/Lentil Crepes | Eat,live,burp

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