Avial  / Kootu by Roopa Padmanabhan


  1. Any green vegetable (choose from kaddhu, petha, cabbage, taroi or sem ki phalli) – 250 gms
  2. Cooked Moong Dal – 1 Cup.

Coconut Paste: Grind Together

  1. Fresh coconut – 3 Tablespoons
  2. Jeera – 1Teaspoon
  3. Green Chillies – 3

For Tempering

  1. Mustard and Jeera Seeds – 1 Teaspoon
  2. Karipattha – 10 Leaves
  3. Oil – 1 Tablespoon


Cook the vegetable with salt, add the cooked dal and the ground coconut paste.

Temper with jeera and mustard seeds and karipattha.

Kootu should be semi solid.


If you use assorted vegetables like Carrot, kela, beans, yam, kaddhu or drumstick and add the coconut paste it is Avial. You can omit the dal and add dahi.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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