Go Back

Thrissur Avial

Thrissur style avial
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Kerala cuisine
Author: Jinoo Jayakrishnan
Pin Recipe


  • 3-3 1/2 cups mixed vegetables of your choice - avial cut (slit lengthwise thinly)
  • 1 cup curd - beaten
  • 1 tbsp coconut oil
  • 1 spring curry leaves

to grind

  • 1/4-1/2 cup grated coconut
  • 1 tsp cumin seeds
  • 3-4 medium sized shallots
  • 2 nos green chilli


  • Slice all the vegetables to avial cut. Cook them in a mud pot (preferably) with turmeric powder, chilli powder and salt.
  • Close and cook in simmer. The moisture in the vegetables are sufficient for the avial to get cooked. If not check in between and sprinkle little water.
  • Meanwhile grind together grated coconut, cumin, shallots and green chilli coarsely. Not to a very fine paste.
  • Also beat the curd in a bowl until smooth. Curd has to be sour to get exact taste.
  • Once vegetables are almost cooked, Add the beaten curd to the vegetables. Toss them gently.

  • Let it cook until vegetables are completely cooked. Now add ground coconut paste. Toss it gently. Pour in some coconut oil and few curry leaves.
  • Close it with banana leaf to get a unique flavor. If not just leave it closed for 30 min before serving.