Avial is one of my favorite dishes from Kerala. I love both my Grandmothers’ and Mother’s Avial. I still miss eating Avial made by them. My recipe follows a lots of tips and guidelines from these leading ladies. Whenever I wanted to make Avial, I had to rush to the Indian grocery store  or Asian grocery store to get some White Pumpkin. However, green squash or Zuchini is very readily available nowadays in Wholefoods, Wegmans or Safeway and I thought why not use that to make Avial. Will it still taste good, more importantly, will the most important member of my family (my adorable little one) acknowledge this as Avial and eat it ?? Well, turns out Zuchini Avial tastes as good as the traditional Avial. You will also see capsicum in the list of ingredients and be surprised, is this really Avial? My Mom always adds capsicum to Avial, it makes it look colorful, she says, so I do need a colorful picture for the blog, so I thought why not !!

Avial has sometimes turned out watery or smashed like a soup when I cook it in the pressure cooker. Two ways to avoid this is to cook it directly on the gas stove (of course, this means you need a watchful eye) or steam it on top of a rice cooker and very important, take it our at the right time !

Serves: 6

Now, let’s get to the recipe:


  • 1 Zuchini 3.5 cup
  • 1/2 green capsicum
  • 1 large raw banana, around 1.5 cup when chopped
  • 1 cup Yam or Suran or Senai
  • 1/4 cup drumstick
  • 2 carrots or 10 baby carrots, around 1 cup when chopped
  • 10-12 beans, around 1 cup when chopped
  • 1/4 tsp turmeric powder
  • To grind to a paste :
    • 1/2 cup shredded coconut
    • 1 cup curd (Prefarbly thick greek yogurt)
    • 1 tsp cumin seeds
    • 1 large green chilly (My green chilly is really spicy, so used one large, you can use 2-3 small green chillies, so adjust it according to spice level )
    • 1/2 tsp raw rice
  • Coconut oil, for sautéing and garnishing
  • Salt, to taste
  • A sprig of curry leaves for garnishing


  • Wash and cut the vegetables into 2 inches long pieces.Remove skin if necessary
  • Heat 1 tsp coconut oil in a pan and saute all the vegetables for a couple of minutes
  • Add around 1/4 cup water, salt and turmeric powder and cook on a slow flame until all the vegetables are well cooked and soft. Keep stirring in between to make sure that the vegetables do not stick to the bottom of the pan. Sprinkle some water, if necessary during the cooking process
  • Grind the coconut along with the curd, green chillies, raw rice and cumin seeds and keep aside
  • Once the vegetables are well cooked, add the ground paste, mix well and simmer for a couple of minutes
  • Add 1 tsp of coconut oil and season with curry leaves and remove from flame

Serve hot with rice and sambhar, or just mix Avial with rice and enjoy the flavors 🙂  Well known combinations are Sambhar-Avial and Adai ( a variety of dosa) and Avial


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