How to make Avial -

The medley of vegetables in this traditional south Indian dish makes it tasty and healthy too.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Banana (केला), Yam (सूरन)

Cuisine : Kerala

Course : Main Course Vegetarian

For more recipes related to Avial checkout Kaalan, Vazhakai Podimas, Valtande Kosamalli, Raw Banana Curry . You can also find more Main Course Vegetarian recipes like Roasted Pumpkin with Quinoa Palak Chole Turai Aloo Sabzi Soppina Palya


Avial Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Avial Recipe

  • Banana peeled and cut into fingers 1

  • Yam peeled and cut into fingers ¼ medium

  • Drumstick scraped and cut into big pieces 3-4

  • Kerala Cucumber peeled and cut into fingers 1 medium

  • Pointed gourds (parwar) scraped and cut into strips 3-4

  • Ivy gourd (tendli) ends trimmed and halved 6-7

  • Carrot peeled and cut into fingers 1 medium

  • French beans stringed and cut into big pieces 5-6

  • Green chilli 1

  • Red chilli powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Salt to taste

  • Scraped coconut 1 cup

  • Shallots 3

  • Cumin seeds 1 teaspoon

  • Curry leaves 15-18

  • Tamarind pulp 2 teaspoon

  • Coconut oil 1 tablespoon


Step 1

Heat a non-stick pan, add raw banana, yam, drumsticks, cucumber, pointed gourd,ivy gourd, carrot and beans. Slit green chilli and add alongwith red chilli powder, turmeric powder and ½ cup water and mix.

Step 2

Add salt, mix well. Cover and cook till all the vegetables are done.

Step 3

Put coconut in a grinder jar and grind. Halve shallots and add to the grinder jar alongwith cumin seeds, 5 curry leaves and grind into a coarse mixture.

Step 4

Add remaining curry leaves and ground mixture to the pan and mix well. Add tamarind pulp and mix well. Add coconut oil and mix well. Cover and cook for 2-3 minutes

Step 5

Transfer the avial into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.