Ingredients to serve 6 people

2 Raw bananas
2  Medium Sized Potatoes (peeled)
2  Carrots (peeled)
2  Drumsticks     
20 Beans
15  White Pumpkin pieces
10  Chokoe pieces (peeled)
8 Tbs Yoghurt
1 Tbs Sour Cream (optional)
2 Tsp. Salt

Ingredients for the Mixture

½  Cup Freshly  Grated Coconut
2 Green chillies

For Seasoning

2 Tbs. Coconut or any Vegetable Oil
1 Tsp.  Mustard Seeds
Sprigs Curry Leaves

Avial Recipe



All the vegetables should be cut length wise about 2 inches in length.
Microwave the beans, carrots on high for about 6 minutes
Steam cook the potatoes 
Cook the drumstick and white pumpkin directly on the stove in a pan. 

Alternatively, pressure cook all the cut vegetables

Grind the grated coconut and green chillies into a soft mixture by adding a couple of tablespoons of water
Add the ground mixture to the cooked vegetables
Sprinkle the salt  and mix it  thoroughly with the yoghurt. 
Place it on the stove for about two to three minutes. 
Turn the heat off and add some pinched curry leaves on the top.

 Heat the oil in a pan. 
Add the mustard seeds and when it crackles, pour this seasoning on to the curry leaves. 

 It is ready to be served. 

Serving Suggestions:   

Avial can be served with rice and parrupu podi (seen in the picture)or plain cooked toor dal  with a pinch of salt in it. 
It tastes delicious with Adai too.




  1. Shylaja Rao says:


    I have used your Avial recipe for years and comes out well every time! For those of you in the US, Chokoe is Chayote Squash…..if you are vegan, substitute with Soy yoghurt (unsweetened), it turns out just as well!

    Awesome recipe!

    Thank you!