2 hours 45 min

    Aviyal is a south-Indian delicacy and seems like no two households make it the same. Essentially, all the recipes use the same ingredients – vegetables, curd (yoghurt), coconut, spices – but the details and proportions vary. This is my mother's Andhra recipe for Aviyal. I hope you like it as much as we do.

    2 people made this

    Serves: 4 

    • 35g desiccated coconut
    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1 tablespoon split Bengal gram (chana dal)
    • 2 green chillies, chopped
    • 450g natural yoghurt
    • 250ml water
    • 1 pinch salt, or to taste
    • 50g trimmed fresh haricots verts
    • 80g cubed potatoes
    • 75g sliced plantain
    • 60g diced carrot
    • 2 tablespoons cooking oil
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 2 dried red chillies, broken into pieces
    • 1/4 teaspoon caraway seeds
    • 1 sprig fresh curry leaves

    Prep:20min  ›  Cook:25min  ›  Extra time:2hr soaking  ›  Ready in:2hr45min 

    1. Place the coconut, coriander seeds, cumin seeds and chana dal in a container and cover with a few inches of cool water; allow the mixture to soak for 2 hours. Drain. Using a mortar and pestle, grind the mixture with the green chillies into a paste. Stir the yoghurt into the mixture.
    2. Bring the water and salt to the boil in a pot. Add the green beans, potatoes, plantain and carrot to the water and return to the boil; cook until tender. Reduce heat to low and stir the yoghurt mixture into the vegetables; simmer the vegetables in the yogurt mixture for about 5 minutes, but do not allow to boil.
    3. Heat the oil in a small frying pan. Fry the cumin seeds, mustard seeds, red chilli and caraway seeds in the hot oil until they sputter. Add the curry leaves to the mixture and fry together another 30 seconds. Stir the mixture into the vegetable mixture and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I enjoyed the unique flavors of this dish, but I thought it was too "seedy." I think for the first part, I'm going to use ground cumin instead of cumin seeds next time.  -  23 Feb 2011  (Review from Allrecipes US | Canada)