How to make Aviyal- Sk Khazana -

Mixed vegetables cooked in South Indian style where you can get the taste of each vegetable

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yam (सूरन), Ash gourd (petha) (पेठा)

Cuisine : South Indian

Course : Main Course Vegetarian

For more recipes related to Aviyal- Sk Khazana checkout Undhiyo, Suran Aloo Subzi, Eriseri, Suran Kuttu . You can also find more Main Course Vegetarian recipes like Aviyal- Sk Khazana Sev Ganthia Saag Green Peas Mash Mangodi Ki Sabzi

Aviyal- Sk Khazana

Aviyal- Sk Khazana Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aviyal- Sk Khazana Recipe

  • Yam (suran), peeled and cut into 1 inch thick strips 100 grams

  • Ash gourd (petha) peeled and cut into 1 inch thick strips 100 grams

  • Raw banana peeled, cut into 1 inch thick strips and soaked in 100 grams

  • Carrot cut into 1 inch thick strips 1 small

  • Broad beans (sem ki phalli/papdi) cut into 1 inch pieces 5-6

  • Potato peeled, cut into 1 inch thick strips 1 medium

  • French beans stringed and cut into 1 inch pieces 6-8

  • Drum sticks peeled and cut into 1 inch pieces 2

  • Green peas blanched 1/4 cup

  • Salt to taste

  • Turmeric powder a pinch

  • Fresh coconut scraped 3/4 cup

  • Green chillies 3

  • Cumin seeds 1 1/2 teaspoons

  • Asafoetida (hing) 1/4 teaspoon

  • Curry leaves 10-15

  • Coconut oil 2 teaspoons

  • Yogurt whisked 2 tablespoons

  • For the tempering

  • Coconut oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 6-8

  • Asafoetida (hing) a pinch


Step 1

Heat an earthen pot, add yam, ash gourd, raw banana, carrot, broad beans, potato, French beans, drum sticks and ¾ cup water. Add salt and turmeric powder, mix well, cover and cook for 5-6 minutes or till the vegetables are cooked.

Step 2

Meanwhile put coconut in a blender jar, add green chillies, ginger, cumin seeds, asafoetida and ½ cup water and blend to a smooth paste.

Step 3

Add the ground paste and curry leaves to the vegetables and mix well. Let it simmer for 2-3 minutes.

Step 4

Add coconut oil and mix well. Add green peas and cook for a minute. Take the pan off the heat.

Step 5

For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida. Take the pan off the heat , add the tempering to the avial and mix well.

Step 6

Transfer into a bowl and let it cool down slightly. Add yogurt and mix well.

Step 7

Transfer into a serving bowl and serve immediately.

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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.