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potato avial recipe Kerala

Potato Avial Recipe Kerala Style - Potatoes With Coconut & Spices

Potato avial recipe also known as urulaikizhangu avial recipe is a yummy South Indian style avial recipe made using potatoes, which makes an easy vegetarian side dish with rice for lunch or dinner. Serve this potato avial with rice and any other vegetarian curry for an easy, yummy South Indian meal.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 99kcal


  • 4 medium sized potatoes
  • 1 cup grated coconut or shredded unsweetened coconut
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon jeera or cumin seeds
  • 2 green chilies
  • 2 tablespoons yogurt or use diluted tamarind extract
  • 1 medium sized tomato
  • 1 string curry leaves
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt adjust to taste
  • ¼ cup water


  • Wash the potatoes, peel them and cut them into long similar sized pieces ( the pieces are thicker than you cut them for french fries).
  • Cut the tomato lengthwise and keep it separate.
  • Add the potatoes to a pot or saucepan and add little water.
  • Switch on the stove, put on high flames and wait for the water to boil.
  • Once the water starts boiling, add salt, turmeric powder and red chili powder, stir well and close the pot.
  • Cook in low flames for about 5 to 6 minutes or until the potatoes are almost cooked.
  • Meanwhile, you can grind together the grated coconut, green chilies and cumin seeds (if using cumin seeds) - it is also fine to add the finely grated coconut and sliced green chilies just like that if you are not using cumin seeds.
  • Open the pan when the potatoes are cooked ( after 5 to 6 minutes), add the coconut mix ( along with cumin seeds if using), stir everything well. Add the tomato pieces too to the pot and mix well.
  • Close and cook in low flame for 2 more minutes.
  • Open the pan and add the yogurt, mix well.
  • Add curry leaves and oil, gently stir all the ingredients until well combined.
  • Serve the hot potato aviyal for lunch or dinner along with rice and any other curry!


Calories: 99kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Sodium: 119mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 6.5mg | Calcium: 9mg | Iron: 0.5mg