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Kerala Aviyal

Kerala-Style Aviyal

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian


  • Coconut Oil, 1 tbsp + 1 tbsp
  • Water, 1/2 cup
  • Turmeric, 1/2 tsp
  • Salt, 2-3 tsp
  • Curry Leaves, 2 sprigs (10-15 leaves)
  • Tamarind Paste, 1/2 tbsp
  • Yogurt, 1/4 cup

The Paste

  • Grated Coconut, 2 cups
  • Shallots, 3, quartered
  • Green Chili Peppers, 2, diced
  • Cumin Seeds, 1 tsp
  • Water, 1/4 cup

The Veggies

  • Green Plantain, 1, cut lengthwise into 2” strips
  • Elephant Yam (Chena/Suran), ½ cup, cut lengthwise into 2” strips
  • Carrots, 1, cut lengthwise into 2” strips 
  • Drumsticks/Moringa, 3, 2" pieces
  • White or Yellow Pumpkin (Mathanga) or Butternut Squash, ½ cup, cut lengthwise into 2” strips
  • Yellow Cucumber (Vellarikka), ½ cup, cut lengthwise into 2” strips, seeds removed
  • Snake Gourd (Padavalanga), ½ cup, cut lengthwise into 2” strips, seeds removed


Make the paste. 

  • In a small blender, add all the paste ingredients and grind together until it’s evenly combined. Add 1-2 tbsp of water if needed to help the paste grind together. Set aside.

Cook the veggies.

  • In a deep skillet on medium high heat, add in 1 tbsp of coconut oil. 
    Once the oil is hot, add in the veggies along with a ½ cup water, turmeric, salt, and curry leaves. Cook covered on medium low heat for 2-3 minutes until the veggies are about halfway cooked.

Mix in the paste, tamarind, yogurt.

  • Add the coconut and tamarind then mix in with the veggies being careful not to break them up. Cover and cook for 3-4 minutes just until the veggies are tender then remove from heat.
    When it is cool, add the whipped yogurt and check for salt. Add the last 1 tbsp of melted coconut oil on top and mix evenly. Done!
Keyword Aviyal, Kerala, Onam, Plant-based, Sadhya, Vegan, vegetarian