How to make Aviyal -

A Kerala speciality- an assortment of vegetables in yogurt and coconut gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : White pumpkin (सफेद कद्दू ), Fresh coconut (ताज़ा नारियल)

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Aviyal checkout Pethe Ki Sabzi, Pumpkin Paal Kootu. You can also find more Main Course Vegetarian recipes like Kung Pao Potato, Brown Stew, Summer Vegetable Mix, Tawa Vegetables.


Aviyal 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 : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aviyal Recipe

  • White pumpkin peeled 200 grams

  • Fresh coconut Scraped 1/2 cup

  • Raw banana 1 medium

  • Drumstick cut into 2 inch pieces 1

  • Yam peeled 100 grams

  • Broad beans (sem ki phalli/papdi) stringed 8

  • Salt to taste

  • Carrot 1 medium

  • Cumin seeds 1 1/2 teaspoons

  • Green chillies 4

  • Rice 1 tablespoon

  • Yogurt 1 1/2 cup

  • Coconut oil 2 tablespoon

  • Curry leaves 10-12


Step 1

Heat 2-3 cups water in a deep non-stick pan. Deseed white pumpkin and cut into 1 inch thick slices. Cut carrot into long strips.

Step 2

Halve banana vertically and add to the hot water alongwith drumstick pieces. Cut yam into thick strips and add along with carrot.

Step 3

Add salt and stir, cover the pan and cook till vegetables are soft. Set aside half the coconut. Grind the remaining coconut with cumin seeds, green chillies, rice and sufficient water to a fine paste.

Step 4

Transfer into a bowl, add yogurt and mix well. Add white pumpkin and broad beans to pan of vegetables, cover and cook for 3-5 minutes.

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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.