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Kerala Special Aviyal Recipe: A Very Healthy Dish Made of Mixed Vegetables

Updated on December 10, 2019
Heera Harindran profile image

Cooking has always been my passion. I prefer simple recipes with easily available ingredients.

The Importance of Aviyal in Kerala Sadhya

Kerala Aviyal is a traditional recipe which is prepared by using a mix of vegetables and is considered an unavoidable dish in the typical Kerala Sadhya. Kerala Sadhya is usually served during Hindu marriage ceremonies throughout the year and during special occasions like Onam, Vishu and so on. These days, we have a lot more add-ons which make Kerala Sadhya a bit different from the traditional one but Aviyal is still a predominant dish in the Sadhya.

Homemade Kerala Sadhya
Homemade Kerala Sadhya

Kerala Sadhya

Kerala Sadhya shown above has Inji(ginger) curry, Cabbage Thoran, Aviyal, Vendakka(Lady's finger) Kichdi, Pineapple and Beetroot Pachdi, Stew, Achinga(Long beans) Mezhukkupuratti, Naranga(Lemon) and Kadumanga(Cut mango)Pickles, Upperi(Banana chips), Sharkkaravaratti(Jaggery chips), Parippu (Curry) and Pappadam.

Apart from those shown in the picture, we also have Sambar, Pulissery, Rasam as well as Payasam(dessert) being served during the Sadhya.

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Historical Significance of Aviyal : Interesting Facts

There are many interesting facts behind the origin of Aviyal.

  • According to Hindu mythology, in the Mahabharata, it is believed that Aviyal was prepared by Bhima, one of the five Pandava brothers (Pancha Pandavas) who was asked to serve the guests of a king. But unfortunately, Bhima did not know how to cook and so he decided to make a dish out of mixed vegetables adding grated coconut and served the guests.
  • Another interesting fact is that in a kingdom in Kerala when a feast planned by the king had a lot of guests pouring in, there were not enough side dishes to be served, as planned. So the king ordered the cooks to mix all the leftover vegetables and prepare a new dish to be served, which turned out to be the so-called Aviyal.
  • It is also believed that in households when a lot of guests come in and no vegetables are sufficient enough to make a single dish, a mixed veg dish can be made out of the available chopped vegetables, which is highly nutritious as well.


Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 5


  • 1 cup elephant yam, julienned
  • 1 carrot, sliced
  • 1/2 cup snake gourd, sliced
  • 1/4 cup raw mango, sliced
  • 1 brinjal, cut into pieces
  • 1 raw plantain, cut into pieces
  • 1/2 cup cucumber, cut into pieces
  • 1/2 drum stick, cut into pieces
  • 2 green chillies
  • 3 tablespoons coconut oil
  • 3-5 cups water
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 strip curry leaves
  • as per taste salt

For the mix:

  • 10-12 cloves garlic
  • 1 cup coconut, grated
  • 6 small onion
  • 3 green chilli
  • 1 teaspoon cumin seeds

For seasoning:

  • 2 tablespoons coconut oil
  • 1 strip curry leaves


  1. Wash the vegetables and soak brinjal, elephant yam, and raw plantain in water for a few minutes.
  2. Pour three tablespoons of oil into an aluminium pan or a wok and add julienned elephant yam to it and saute for 2 minutes. Then add about one cup of water and close with a lid and cook in medium flame for 3-4 minutes as elephant yam takes more time to cook.
  3. Now add all the other vegetables to this and add two cups of water and add some amount of salt and close it with a lid and cook in medium flame.
  4. While it cooks, the ingredients for creating the mix which includes grated coconut, garlic, small onions, green chilli and cumin seeds can be ground in a mixer grinder but need not necessarily form a paste.
  5. Now, this mix can be transferred to the vegetables which are almost half cooked and stir so that the mix spreads evenly. Add the remaining water, turmeric powder, red chili powder, and salt to taste and cook it for another 10 minutes or so.
  6. Once perfectly cooked, two tablespoons of coconut oil can be poured throughout and curry leaves can be spread for seasoning and switch off the flame. Now, the Kerala style Aviyal is ready to eat. Enjoy !!

Different Stages of Preparation

Ingredients kept ready to use
Ingredients kept ready to use
Elephant yam sauteing
Elephant yam sauteing
Ingredients ready for mixing
Ingredients ready for mixing
Mix transferred to the cooked vegetables
Mix transferred to the cooked vegetables
Kerala Aviyal after seasoning
Kerala Aviyal after seasoning

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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2019 Heera


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