Vegetable avial

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 cup - vegetable (elephant yam, green plantain, ash gourd, yellow pumpkin, raw mango, snake gourd, cluster beans, drumstick, each cut into 3-inch long strips)
  • 1 cup - beaten curd
  • 1 coconut, grated
  • 6 red chillies
  • 3 tbsp - coconut oil
  • 1 tbsp - turmeric powder
  • Some fresh curry leaves
  • Salt to taste

How to Make Vegetable avial

  • Grind coconut and red chillies to a fine paste. Put aside.
  • Place water in a pan.
  • Add salt, turmeric powder and bring to a boil.
  • Add the vegetables and cook till slightly tender (do not overcook).
  • Remove excess water.
  • Add the coconut-chilli paste, beaten curd, coconut oil, curry leaves and continue cooking for a few minutes over medium heat.
  • Serve hot.