Avial is a popular dish from Kerala and Tamil Nadu and it is one of the must have dishes on the Onam Sadya/feast. It is a rich and creamy recipe loaded with coconut and coconut oil and loads of vegetables. Sounds complicated? Nahhh!!! It is one of the easiest recipe to prepare, even on a weekday. I swear! It’s just a three step process.

  1. Chop and boil the vegetables.
  2. Grind coconut and green chillies and mix it with curd.
  3. Now mix the ground masala and vegetables and simmer.

Boom you are done ! If you notice, the first step is the time consuming part here. Traditionally for avial, loads of vegetables like drumstick, raw banana/plantain, carrots, potatoes, ash gourd, peas, brinjals and much more are added. But on a busy day when we don’t have sufficient time, how about just using carrots and zucchini. Both are easy to cook and chop. 🙂 Thank you R’s Mom for sharing this wonderful idea.


Here is the recipe,


  • Green Zucchini – 2
  • Carrot – 2
  • Grated Coconut – 1/3 cup
  • Green Chillies – 2
  • Yogurt / Curd – 1 cup ( I used Greek yogurt for this recipe)
  • Turmeric powder – a pinch
  • Water – 3 to 4 tbsps +  1.5 cups
  • Salt – 2 tsps
  • Curry leaves – few
  • Coconut Oil – 2 tsps


  • Peel the zucchini and carrot, skin and chop them into cubes.
  • In a kadai or heavy bottomed vessel, add the 1.5 cups of water , pinch of turmeric and the chopped vegetables and let it simmer.
  • We need to cook until the vegetables are tender.


  • Meanwhile grind the grated coconut and green chillies together by adding 3 to 4 tbsps of water.
  • Mix the ground masala, curd and salt together.
  • When the vegetables are tender, add the coconut curd mixture and mix well.
  • Let it simmer in low heat. We don’t want to bring it to a boil as curd might curdle.


  • When the froth starts to form, turn off the heat.
  • Add the curry leaves and the coconut oil and mix well.


That’s it. Yummy and easy avial is ready. Serve hot with rice.



  • Adjust the salt and green chillies according to your preference.
  • We prefer milk and un-sour curd for this avial.
  • Adding curry leaves and coconut oil towards the end enhances the flavor and adds freshness to the recipe. It can be added when boiling the vegetables too.
  • Add vegetables of your choice.


Image credits: Vidhya


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