> ## Documentation Index
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> Use this file to discover all available pages before exploring further.
# Avial Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
## Ingredients
### for coconut masala paste:
* 1 cup coconut *(fresh / desiccated)*
* 1 tsp cumin / jeera
* 4 green chili / hari mirch
* water as required *(to blend smooth)*
### vegetables:
* ½ potato *(cubed)*
* 2 cups water
* salt to taste
* ½ cup cucumber / southe *(chopped)*
* 5 long beans / alsande *(chopped)*
* 10 tindora *(chopped)*
* 1 raw banana / raw plantain
* 1 carrot *(chopped)*
* ½ cup elephant foot yam / suran
* 1 drumstick *(chopped)*
* few pieces mango *(optional)*
* few curry leaves
### other ingredients:
* ½ tsp turmeric powder / haldi
* 1 tsp coconut oil
* ½ cup curd / yogurt *(sour)*
### for tempering:
* 2 tsp coconut oil / any oil
* 1 tsp mustard seeds / rai
* ½ tsp urad dal
* 2 dried red chilis
* few curry leaves
* pinch asafoetida / hing
## Instructions
1. firstly, in a small blender take, coconut, jeera and green chili.
2. also add water and blend to smooth paste. keep aside.
3. in a large kadai cook potatoes with salt and water.
4. further add mixed vegetables of your choice.
5. add curry leaves, turmeric and mix well.
6. cover and cook the veggies for 7 minutes or till they are cooked well.
7. add prepared coconut masala and boil for 5 minutes.
8. turn off the flame and add half cup of sour curd.
9. meanwhile, prepare tempering by heating oil.
10. add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
11. further, pour the tempering onto the avial and mix well.
12. finally, serve, avial / aviyal along with plain rice or shamige.
## Coconut masala paste recipe
firstly, in a small blender take, 1 cup coconut, 1 tsp jeera and 4 green chili.
also add water as required and blend to smooth paste. keep aside.
## Avial recipe
firstly, in a large kadai take cubed potatoes.
add 2 cups of water and salt. boil for 5 minutes, or till they are almost cooked.
further add mixed vegetables of your choice. if you are using mango then skip addition of curd at last stage.
add curry leaves, turmeric and mix well.
cover and cook the veggies for 7 minutes or till they are cooked well.
add prepared coconut masala and mix well.
boil for 5 minutes or till the raw smell of coconut fades away.
now add a tsp of coconut oil to enhance the flavour of aviyal.
turn off the flame and add half cup of sour curd. switch off the flame, else the curd will curdle.
mix well and check for seasoning.
meanwhile, prepare tempering by heating oil.
add mustard seeds, urad dal, dried red chilis, curry leaves and asafoetida. allow to splutter.
further, pour the tempering onto the avial and mix well.
finally, serve, **avial / aviyal** along with plain rice or \[\*\*shamige.
\*\*]\(/recipes/akki-ottu-shavige-idiyappam-recipe)
## Video
## Notes
* firstly, use variety of vegetables to make aviyal more healthy and tasty.
* furthermore, to make avial of thick consistency add little water while cooking vegetables, or steam them.
* most noteworthy, whisk the curd well and turn off the flame before adding it to avial, as they might curdle.
* also adding coconut oil will enhance the flavour.
* if you prefer to have very thick avial gravay, add 1-2 tsp of soaked channa dal / soaked rice while grounding coconut.
* additionally, skip the addition of curd if you are using raw mango.
* finally, **avial / aviyal** taste great when it is slightly spicy and creamy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/avial-recipe-aviyal-udupi-style-aviyal/](https://hebbarskitchen.com/avial-recipe-aviyal-udupi-style-aviyal/)
\*\*]\(/recipes/akki-ottu-shavige-idiyappam-recipe)