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Curry from Kerala

Recipe by Padmaja Ramapriya of

Avial is a curry dish from South India. It uses some seasonalvegetables and because of that, flavor of this dish changes from season to season. This recipe serves 5 members

Ingredients vegetarian 4 servings

  • 3 cups Buttermilk, cultured bulgarian
  • 4 cups Vegetables, mixed
  • 1 piece Ginger, one inch
  • 3 tsps. Cumin Seeds
  • 8 nos. Green Chilies
  • ½ no. Coconut, fresh

Salt to taste


  1. Steam all the vegetables just enough so that they are still firm.
  2. You can also cook the vegetables in a covered vessel with water.
  3. Combine Ginger, coconut, cumin, chillies and little water into paste.
  4. Pour the paste into the cooked vegetables making sure that there is not too much water in the vegetables already.
  5. Simmer covered for 20 minutes. Add Buttermilk to it.
  6. Boil it for another 5 minutes.
  7. Serve hot with rice or you can use it as a side dish for Adai.


Lata Menon

I am from Kerala and we do not prepare'avial'as mentioned in the recipe.The veg used are only once used in Kerala cuisine(like raw banana,yam,ashgourd,pumpkin,stringbeans,drumstick,brinjal etc).We parboil the veg with salt,turmeric and a little water.Add coarsely ground coconut and green chillies(little jeera opt)with sour curd. Sim for 2-3 min add curry leaves and sprinkle some coconut oil.