Avial recipe / Kerala Style Aviyal recipe / Aviyal recipe in pressure cooker


Avial is traditional recipe of South Indians, a must in kerala cuisine. Avial is a must on Pongal lunch menu in my home. Avial is a prepared with a many varieties of vegetables which is cooked with pigeon pea/toor dal and curd. Avial has a unique taste with the flavor of many veggies in it.

A very simple and easy recipe, also consumes less time. This is a most popular festive recipe when coming to south Indian vegetarian meals. It goes out well with steamed rice and sambar. Also perfect with Adai / Lentil Dosa for dinner and breakfast among all the Tamilians.

Do check out my Adai / Lentil Dosa recipe in this link: https://madraasi.com/2015/04/12/adai-dal-dosa-lentil-crepes/.

Do check out my Sambar recipes in this link: https://madraasi.com/main-course/vegetarian/.





  • Carrot – 1 no
  • Radish – 1 no
  • Drumstick – 1 no
  • Potato – 1 no
  • French beans – 50 gm
  • Broad beans – 50 gm
  • Plantain – 1 no
  • Brinjal / Eggplant – 3 nos
  • Green chillies – 2 nos
  • Coconut – 2 tbsp
  • Cumin seeds – 1 ½ tsp
  • Big onion – 1 no
  • Yogurt / Curd – 2 tbsp
  • Salt
  • Coconut oil – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves –  a strand


  • Finely chop the onion and chop carrot, radish, french beans lengthwise.
  • Chop the other vegetables to medium pieces.
  • Pressure-cook all the vegetables only for a whistles (else the veggies would be mashed).
  • Remove the lid, when the pressure subsides, drain the water and keep the vegetables and water aside.
  • Grind coconut, green chillies and cumin seeds together by adding little water to a fine paste.
  • Heat oil in a kadai, add in the mustard seeds, blackgram and curry leaves and wait until they crackle.
  • Add in the onions and cook until they turn golden brown in color.
  • Pour in the ground masala and cook until the raw smell goes off.
  • Add in the pressure-cooked vegetables along with the salt and cook for few mins.
  • Pour in 2 tbsps. of reserved water drained from the pressure-cooked vegetables.
  • Add in the boiled split peas/toor dal/tuvaram paruppu and cook for few mins.
  • Pour in 2 tbsp. of yogurt/curd and cook for few mins.
  • Keep in medium flame and cook until it becomes semi-thick.
  • Remove from fire.

Serve hot with rice or Adai.

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