Avial (Aviyal) – South Indian Vegetarian Recipes (VIDEO)

20 Comments

1. CP February 11, 2019

   Hi Guys. Onions are never used in Avail for the simple reason that Avial is traditionally made during religious festivals and festive days in general. Secondly, because you don't cook Avial for a long time, onions are not added. As the raw taste and fragrance doesn't cook off enough.

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2. Geetha Bashyam February 11, 2019

   Awesome,I always watch your recipes ,they come out so well,easy steps ,you explain so well step by step ,kudos to you both.Happy new year .👍🥗🥗🍲🍲🌮🍱🥥🍒🥦🥒all emojis from my granddaughter,she is 8 year old she loves cooking.

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3. John Dough February 11, 2019

   I watch these two when I have insomnia. I go right to sleep. They have the energy of two sloths.

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4. venkat Raman S. February 11, 2019

   Basically, avial is a dish made  with left over vegetables, a drum stick here, a carrot there, a potato here, and so there is no hard and fast rule about which vegetable to use, or not to use, of course, being a dish from Kerala, coconut is absolutely mandatory, otherwise, you can use pretty much any vegetable available locally, and for the calorie conscious, all these are vegetables, low in calories, with lots of fibre for the constipated, and the diabetics,and being freshly made and consumed, is all the more appreciated by the health conscious, so good eating !!!!

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5. venkat Raman S. February 11, 2019

   One or two mistakes, I think, onions are not usually used, and also you have missed asafoetida powder, but you have highlighted the fact that minimal water is to be used, thats good,otherwise the whole thing becomes too runny, and fluid

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6. evolutiondes February 11, 2019

   coconut paste should be coarse, also not sure if curry leaves without roasting in oil would taste better

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7. priyanka p February 11, 2019

   In kerala we have differnt variations in making avial…we also add tamirind juice insted of curd…we add sour curd to it…but curd gets even more sour as time goes on…tats y tamirind juice is added…and that coconut oil…omg…!!!!

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8. Peter Ferrao February 11, 2019

   hey let me try this hope it turn good for me yummy

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9. Sudhakala Kasibhatla February 11, 2019

   I love all your recipes you make these things so much fun. Is that coconut oil edible ? just one question.

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10. Dhanya Deepak February 11, 2019

    Hi .. A small suggestion ..for those who dont know , you add green peas and double beans … they add great flavour and drumsticks if one likes.

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11. anisa February 11, 2019

    you need to add curd at the end before u add coconut oil to this recipe.

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12. bamburaja February 11, 2019

    @showmethecurry

    cocuonut should not be fine grinded, coarse is the way to go

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13. ShowMeTheCurry.com February 11, 2019

    @beacheson
    We always see hot and sour soup with chicken but have never seen or tried it with spare rib tips. If you try it out, please let us know how it comes out :).

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14. bonabos26 February 11, 2019

    good job 🙂

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15. Namita Sankar February 11, 2019

    I KNOW I AM TOO LATE TO ADD COMMENTS BUT UR VIDEO IS AMAZING

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16. ShowMeTheCurry.com February 11, 2019

    @ThePn2000
    Thanks so much! 🙂

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17. xyz February 11, 2019

    Hetal- I love ur dress and the way u accessorized it….Avial looks good too:)

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18. ShowMeTheCurry.com February 12, 2019

    @AD1248 : we did do our research and found that there are way too many ways of making aviyal.. who would be correct? who is authentic?
    And like you said "aviyel differ in various parts of Kerala"…

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19. ShowMeTheCurry.com February 12, 2019

    @jzaik
    Guess it must be an acquired (or personal) taste because we absolutely LOVE the flavor of coconut oil. Of course, it works only for certain dishes (can't imagine palak paneer made with coconut oil). 😉

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20. Winnie W February 12, 2019

    tthey sell winter melon in chinese markets too and whole also makes great soup 🙂

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