Avial Rice

Why You’ll Love This Recipe

Avial Rice is a refreshing break from heavily spiced rice dishes. It’s light, cooling, and packed with the goodness of vegetables and yogurt. The blend of coconut and curd gives it a creamy, tangy flavor that’s unique and deeply satisfying. Naturally vegetarian and gluten-free, this dish is simple to prepare, loaded with fiber and nutrients, and a great way to enjoy leftover avial or use up a variety of vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked rice (preferably cooled or day-old rice)
• Mixed vegetables (carrot, beans, drumstick, yam, raw banana, ash gourd, etc.)
• Grated coconut
• Green chilies
• Cumin seeds
• Yogurt (fresh and slightly sour)
• Coconut oil
• Curry leaves
• Salt
• Water (as needed)

Directions

1. Cut vegetables into uniform lengths and cook them in lightly salted water until tender but not mushy.
2. Grind grated coconut, green chilies, and cumin seeds into a coarse paste.
3. Add the coconut paste to the cooked vegetables and simmer gently for 2–3 minutes.
4. Turn off the heat and let the mixture cool slightly.
5. Add whisked yogurt to the mixture and mix well. Do not boil after adding yogurt.
6. In a separate pan, heat coconut oil and add curry leaves.
7. Pour the tempering into the avial and mix gently.
8. Add the cooked rice and combine thoroughly until well mixed.
9. Serve immediately or slightly warm.

Servings and timing

This recipe serves 3–4 people and takes about 30–35 minutes to prepare, especially if the rice is pre-cooked.

Variations

• Vegan version: Use dairy-free yogurt like coconut or cashew yogurt.
• Add garlic: Though not traditional, a hint of garlic can enhance flavor for some palates.
• Make it spicier: Add more green chilies or a small amount of crushed black pepper.
• Use only seasonal vegetables: Stick to regional produce like ash gourd, raw banana, and yam for authenticity.
• No-grind version: Use ready-made coconut paste for a faster version.

Storage/Reheating

Store Avial Rice in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm on the stovetop or in a microwave. Avoid boiling, as reheating yogurt at high heat can cause it to curdle. Stir in a spoon of water or curd to refresh the texture before serving.

FAQs

What kind of rice works best for Avial Rice?

Short- or medium-grain rice like sona masoori or ponni rice works best. Basmati can also be used but is less traditional.

Can I use leftover avial?

Yes, leftover avial is perfect for making this rice dish—just mix with cooked rice and adjust seasoning.

Is Avial Rice spicy?

It’s mildly spiced with green chilies. You can adjust the heat level to your taste.

Can I use frozen vegetables?

Yes, frozen mixed vegetables work, but fresh, local produce gives the best taste and texture.

Is Avial Rice vegan?

Traditionally, it contains yogurt, but you can easily substitute with a plant-based yogurt for a vegan version.

Can I skip yogurt?

Yogurt is key for the tangy flavor. If you must skip it, add a small amount of tamarind pulp for acidity.

Can I prepare this dish ahead of time?

Yes, prepare and store it in the fridge. Reheat gently before serving.

What can I serve with Avial Rice?

It goes well with papadam, pickle, or a small bowl of plain curd.

Can I add curry powder or garam masala?

No, avial is traditionally not made with spice powders. The flavor comes from coconut, yogurt, and green chilies.

Why should I not boil the yogurt?

Boiling yogurt can cause it to split or curdle. Always add it after removing the dish from direct heat.

Conclusion

Avial Rice is a nourishing, delicious way to enjoy a traditional South Indian dish in rice form. With its unique blend of textures and subtle flavors, it offers comfort, nutrition, and a touch of South Indian heritage in every bite. Whether you’re using leftover avial or making it fresh, this wholesome meal is both satisfying and refreshingly different from your usual rice recipes.

Avial Rice

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Avial Rice is a comforting South Indian rice dish made by mixing cooked rice with avial — a mildly spiced curry of vegetables, coconut, and yogurt. It’s creamy, tangy, and perfect for a light, nourishing meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: South Indian

Ingredients

• 2 cups cooked rice (preferably cooled or day-old)
• 2 cups mixed vegetables (carrot, beans, drumstick, yam, raw banana, etc.)
• 1/2 cup grated coconut
• 2–3 green chilies
• 1/2 teaspoon cumin seeds
• 1/2 cup yogurt (slightly sour, whisked)
• 1 tablespoon coconut oil
• 8–10 curry leaves
• Salt to taste
• Water as needed (for cooking vegetables)

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Instructions

1. Cut the vegetables into uniform strips or pieces. Boil them in lightly salted water until just tender. Drain excess water if any.
2. Grind grated coconut, green chilies, and cumin seeds into a coarse paste using a little water.
3. Add the coconut paste to the cooked vegetables and simmer for 2–3 minutes over low heat.
4. Turn off the heat and allow the mixture to cool slightly.
5. Once cooled a bit, stir in the whisked yogurt and mix well. Do not boil after adding yogurt.
6. Heat coconut oil in a small pan and add curry leaves. Let them splutter.
7. Pour this tempering into the avial mixture and stir gently.
8. Add the cooked rice to the avial and combine thoroughly until everything is well mixed.
9. Serve immediately or slightly warm with papadam or pickle.

Notes

• Do not overcook the vegetables — they should hold their shape but be soft.
• Always add yogurt after switching off the heat to avoid curdling.
• You can use leftover avial — just mix with cooked rice and temper with curry leaves in coconut oil.
• Use only coconut oil for authentic flavor.

Nutrition

• Serving Size: 1 cup
• Calories: 240
• Sugar: 5g
• Sodium: 290mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 5mg