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Karnataka Style Avial

Karnataka vegetable avial with step by step photos and videos.

We have already seen both Kerala and Tamil Nadu avial. So definitely Karnataka also has its own version of avial. Even though, all these recipes are called avial, all are different in taste and looks.  I don't think, this avial is as popular as in the other two states.

You know, shallots are very rarely used in Karnataka dishes and is also difficult to buy. During our Mangloreen days, we have never seen shallots in local store. We used to buy it from the market, which occurs only once in a week known as monday market. Yes,as the name indicates it happens only on monday. We will get all the fresh and local vegetables on that day.

The soft vegetables like carrots, drumstick, french beans etc., are best for this recipe. All veggies are cooked till soft without loosing its crunchiness and then combined with spicy coconut paste. Then cook on low heat so that all the flavours infuse into the vegetable thoroughly.  Then beaten curd is used to have a nice sour taste. Finally tempered in typical Karnataka style.

This my seventh recipe of onam series - Different types of avials. Karnataka avial has a different taste and method of normal avial making, try and enjoy.


Karnataka style avial recipe | Gravy type mixed vegetable avial recipe udupi/ Manglore style

Mixed vegetables in tangy spicy coconut gravy
Preparation time: 10 minute | Cooking time: 10 minutes | Total time: 20 minutes


  • 1 small drumstick
  • 1 medium carrots
  • 4 tender french beans
  • 1/2  of a raw banana
  • 1 medium potato
  • 1/2 cup curd
  • 1/4 tsp turmeric powder
  • Salt as needed
  • Water as needed
To grind
  • 1 cup  grated coconut
  • 1 tsp cumin seeds
  • 3 green chilies
  • Water as needed
  • Salt to taste
To temper
  • 1 tsp mustard seeds
  • 1/2 teaspoon split black gram
  • 1 dried red chilies
  • 1 spring curry leaves
  • 1 tbsp coconut oil

Direction of preparation of Udupi / Mangalore style vegetable avial

Preparation of vegetables

  1. Peel and remove the skin of drumstick, potato, carrots,  raw banana and ivy gourd with a vegetable peeler or knife. Cut and remove both ends and strings of French beans. Then chop into equal sized small pieces. 
  2. Grate coconut and set aside.
Instructions for cooking
  1. Take all the vegetables in a thick bottomed pan. I used only a few common vegetables, but you can use any vegetables of your choice except ladies finger, cabbages etc. Put enough salt and water. Note: If you are using hard vegetables, then you have to cook them separately till half cooked. Then only put the remaining ones.
  2. Keep the pan on high flame till the water boils, then reduce the flame to medium low and cook till the vegetables cooked.
  3. Meanwhile, prepare the coconut masala. Take coconut, green chilies, and cumin seeds in the chutney jar.
  4. Add enough water and grind into a smooth paste.
  5. Transfer this into the cooked vegetables. Put turmeric powder and enough water. Mix well.
  6. Cover and cook on medium flame till the gravy thickens and the coconut and spices leave its raw smell.
  7. Now you can pour beaten curd. Mix well and immediately switch off the flame. At this stage, do a taste test and adjust the amount of salt and curd.
  8. Finally, prepare the tempering, heat coconut oil in a pan and  crackle some mustard seeds. 
  9. Then put split black gram (uzhunnu parippu / urad dal). 
  10. Put dried red chilly and curry leaves and mix well. Switch off the flame once the crackling stops. 
  11. Then pour this over the prepared avial and cover with a lid for five to ten minutes before serving.
  12. Serve with steamed rice. Enjoy.
                                                                                                                   Happy cooking

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