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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.

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)

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

Find it online: https://thefamilycooking.com/avial-rice/