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A for Avial - South Indian Curry

Avial, a traditional South Indian curry made using a mix of vegetables and a delicately spiced masala with coconut, cumin seeds and green chillies - the perfect accompaniment to rice


  • 750 scooped pumpkin seeds white , peeled , out grams
  • 2 carrots medium
  • 2 potatoes medium , scrubbed , peels retained
  • 2 can sweet potatoes medium , scrubbed , peels be retained .
  • quartered . 4 eggplants small ,
  • 1/2 tsp turmeric powder .
  • 3/4 tsp salt .
  • 1/2 coconut , freshly scraped .
  • 1.5 tsps cumin seeds .
  • 3 green chillies .
  • 2 tsps rice flour water + (2 tbsp) .
  • 1 tbsp coconut oil .
  • 1 sprig curry leaves .


  • In a large pot, bring 1 cup of water to boil with salt and turmeric. Add all the vegetables. Once it comes to a simmer, reduce the flame, partially cover the pan and cook until all the vegetables are cooked, but don't let them get mushy.
  • In the mixer, grind the coconut, cumin, chillies to a very fine paste using as little water as possible.
  • Add this mix to the cooked vegetables in the pot. Add the rice-flour slurry to this and bring to a simmer until thickened.
  • Heat the coconut oil in a small tadka ladle and crackle the curry leaves in it. Pour over the avial. Serve hot with steamed rice, arachuvitta sambar and preferably, fried appalams / pappadams too!


Other vegetables you can add: Snake gourd, drumstick, peas.