Kottayam Style Aviyal

When someone asks me, “Which curry is truly traditional, tasty, and originally from Kerala?”—my answer is always Aviyal (or Avial). I know it’s not the only traditional or tasty curry from Kerala—but still, I love giving this “wrong” answer. You know why? Because I just love Aviyal. That’s it!

In Kerala, you’ll find many variations of this dish depending on the ingredients and the season. Though it’s a vegetarian curry at its core, there are non-vegetarian twists too—like Egg Aviyal, Fish Aviyal, and more.

The History and the Myth

Aviyal might be the only curry that comes with a mythical backstory from the Mahabharata! It’s believed that Bheema himself made this dish while working in King Virat’s royal kitchen during their exile. Another story connects it to the Padmanabhaswamy Temple in Trivandrum, during the ritual called Murajapam—a 56-day Vedic chanting tradition. The cook, running out of time and ingredients, threw together a bunch of leftover vegetables—and Aviyal was born!

Whether it’s Bheema’s version or the temple’s story, one thing is common: Aviyal is made using leftover or mixed vegetables. That’s actually the beauty of it—you use almost every vegetable you can get your hands on.

Healthy Aviyal

Here, I’m sharing a traditional version where raw mango is used to give that subtle tangy taste. But depending on the region, some people use tamarind or curd (yogurt) instead. In northern Kerala, curd is more common, and when mango season is over, we switch to tamarind.

Aviyal is one of the healthiest curries you can have regularly. It’s full of assorted vegetables—so your body gets a mix of fiber, vitamins, minerals, and more. The base is made by grinding coconut with cumin, which gives that signature flavour.

And don’t forget the final touch—raw coconut oil, added at the very end. It’s not just for taste—it’s also great for your brain and skin.

Honestly, to fully explain the health benefits of Aviyal, I’d need to write a whole book!
So just try it and see for yourself!

Print Recipe

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Healthy

Kottayam Style Aviyal

Author: Ushadevi Cooking Method: Sauteing, Steaming Cuisine: Kerala Courses: Curries & Side Dishes, Vegan, Vegetarian

Difficulty: Advanced Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Cooking Temp: 100  C

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ kg Yellow Cucumber
• ¹⁄₂ kg Snake Gourd
• 2 Yard Long Beans
• 2-3 Piece Raw Mango
• ¹⁄₂ cup Jack Fruit Seeds
• 1 ¹⁄₂ cup Grated Coconut
• a Handful Curry Leaves
• Coconut Oil & Salt as required
• 1 Drumstick (Moringa Pods)
• ¹⁄₂ teaspoon Cumin Seed
• 4 Green Chillies splitted
• ¹⁄₄ teaspoon Turmeric Powder
• 1 teaspoon Chilly Powder

Instructions

1. Grind coconut and cumin seeds together into a coarse mix without adding any water. Set aside.
2. Cut all vegetables into 3-inch long slices.
3. Take special care when using raw mango, as the sourness can vary depending on the variety.
4. In a thick-bottomed vessel, heat some coconut oil and add a few curry leaves. (Do not fry the curry leaves - just let them sizzle lightly.)
5. When the curry leaves are ready, add all the vegetables except the mango.
6. Add turmeric powder and chilli powder. Mix well to coat the vegetables.
7. Cook for a few minutes on low to medium heat. Then add salt and mix again.

8. Note: Do not add even a single drop of water.

9. Once the vegetables are almost cooked, add the raw mango pieces and continue cooking.
10. Now add the ground coconut-cumin mixture and mix gently.
11. Let it cook for a few more minutes until everything is well combined and fully cooked.
12. Finally, drizzle a little fresh coconut oil on top and give it one last gentle mix.