Instant Pot Avial (Kerala Mixed Vegetable Curry)

Instant Pot Avial – A traditional South Indian curry made with mixed vegetables, coconut and yogurt. It is typically served with rice as part of a festive meal or Onam Sadya and is perfect for any occasion!

What is Instant Pot Aviyal?

Avial is a traditional South Indian mixed vegetable curry, especially famous in the states of Tamil Nadu and Kerala. It is made with a variety of vegetables such as carrots, beans, yam, plantain, ash gourd, bottle gourd and yellow cucumber. The vegetables are cooked until tender and mixed with ground coconut and yogurt.

This mildly spiced dish is a important part of the Kerala Onam Sadya menu. It is often served with as a side dish with rice during festival and special occasions.

Making the traditional avial in instant pot simplifies the process by cooking the veggies quickly, while still retaining the authentic taste.

Ingredients & Substitutions:

Vegetables – You will need a variety of colorful vegetables. I have used beans, carrots, plantains, drumsticks, and bottle gourd.

Fresh Coconut – You can use fresh or frozen coconut in this recipe. Thaw it before using if using frozen coconut.

Yogurt – Use fresh or sour yogurt as per your taste preference. Replace it with any plant-based yogurt if you are vegan.

Cumin Seeds – Swap it with ground cumin if cumin seeds are not available.

Turmeric Powder – Adds a lovely color.

Green Chilies – Add more or less green chillies as per your taste preferences.

Curry Leaves – Do no skip adding curry leaves, they add a lovely and authentic flavor.

Coconut Oil – It is key to an authentic avial. Use a good quality coconut oil for aroma and richness. Do not skip it.

Serving suggestions:

This South Indian Aviyal tastes great with hot steamed rice. It can also pairs well Adai. Include it as a part of the traditional Kerala sadya (feast). It goes well with other classic South Indian dishes.

Storage suggestions:

It tastes best on the same it is made. However, you can store it in the refrigerator for a day. Do not re-heat it again. Let it sit on the kitchen countertop until it reaches room temperature, then serve.

Tips & Notes:

Make sure to choose a variety of vegetables which is important for flavor and texture of the dish.

Chop the vegetables in to 2-3 inch long pieces of same size so they cook evenly.

Do not add too much water to the coconut while grinding, it can affect the consistency of the final dish.

Add less yogurt for thicker consistency of aviyal. Add yogurt after turning off the instant pot to prevent it from curdling.

Use plan-based yogurt to make vegan avial.

You can also drizzle some coconut oil towards the end to enhance the flavor.

Step by step instructions:

Add coconut, green chilli, cumin seeds, and ¼ cup of water to a small blender jar and grind it to a paste. Do not add more water than needed.

Keep it aside until use.

Turn of the instant pot. Press the SAUTE button and add coconut to the inner vessel of the instant pot.

Heat oil and add 1-2 sprigs of curry leaves and sauté for a few seconds.

Then add chopped vegetables like raw banana, drumsticks, carrots, bottle gourd and green beans.

Add turmeric powder, required salt and ½ cup of water to it.

Mix everything well until combined.

Cover the pot with lid.

Cancel the Saute mode. Set the valve to the sealing position. Press Manual/Pressure Cook button and adjust the time to 4 minutes.

Quick release the pressure manually.

Wait until the metal pin drops and open the lid.

Add the ground coconut paste to the cooked veggies and mix well.

Press the saute button again let it cook for 2-3 minutes.

Turn off the instant pot. Add well beaten yogurt.

Adjust salt and mix well. Drizzle coconut oil on top if you want.

Serve & enjoy!

Few more Instant Pot recipes:

• Instant Pot Vermicelli Kheer
• Instant Pot Lemon Rice
• Instant Pot Boiled Peanuts
• Instant Pot Chestnuts
• Instant Pot Sweet Pongal
• Instant Pot Strawberry Jam

Instant Pot avial recipe video recipe below: