My mom has been making this coconut based curry at home right from my childhood, and everyone in our family used to love scooping up the curry with some amazing Adai! But over the recent years, I think it just went to being one of those forgotten favorites.

Having heard the name Avial often over the past few days in different contexts as names of an upcoming movie and a band that has been fast growing, the thought of this sumptuous curry got me all drooling again! Incessant craving led to some instantaneous decisions, and in a while I was looking around the kitchen for veggies!

Loaded with heaps of vegetables, it makes for an amazingly nutritious dish, and also as an easy way of finishing off some leftover veggies! I’ve used six of the most commonly used vegetables in every Avial (this is what we had at home :P).

One of my most favorite parts about cooking anything is the chopping job! This recipe holds a good amount of chopping up. I thoroughly enjoyed chopping each vegetable into a perfectly shaped julienne, and further letting the delectable coconut curry infuse into these vegetables.

Hope you all have a lovely time trying out this recipe. I’m sure it’ll see to pleasing your palettes too. 😀



  1. Drumstick – 1
  2. Carrot (big) – 1
  3. Yellow pumpkin -100 gm
  4. Beans – 10
  5. Potato – 1
  6. Plantain- 1
  7. Yam – 100 gm
  8. Jackfruit seeds (boiled, peeled and halved) – 10 (optional)
  9. Turmeric powder – a pinch
  10. Coconut – 1/2
  11. Curd – 1 cup
  12. Green Chilies – 6
  13. Cumin Seeds – 1 tsp.
  14. Salt – to taste

For the Seasoning:

  1. Coconut oil – 2 tbsp.
  2. Curry leaves – 2 sprigs
  3. Red Chilies – 3
  4. Urad dal – 1/2 tsp.


  1. Chop up all vegetables into juliennes. Av
  2. Boil half a liter of water in a thick bottom vessel, add turmeric powder and salt, and  tip in the yam, carrots and beans and cook for around 3 minutes. Then, add in the drumsticks, plantain, potatoes and cook on a medium flame for 3 minutes. Then add the pumpkin and let it cook till all vegetables are 3/4th done.
  3. Meanwhile, grind coconut, chilies and cumin to a fine paste. Once vegetables are cooked, pour in this ground mixture. Let this cook for two minutes.
  4. Now, add the curd and let it boil for two minutes.
  5. In a small pan, add the oil, and once hot add the other ingredients for the seasoning. As the urad dal turns golden brown, remove it from the heat and pour it over the coconut gravy. Stir it in, and serve with some Adai.


Recipe for Adai will soon be posted on the blog! Cheers until then! 😀

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