Oats Avial

This savory oatmeal recipe is inspired by Avial, a traditional South Indian dish. It features fresh coconut and veggies, creamy yogurt and turmeric, a spice that will delight your taste buds and add some color to the dish.

Ingredients for servings

    For the paste

  • 4 tsp powdered Quaker Oats

  • 0.25 cup fresh coconut grated

  • 1 tsp cumin seeds jeera

  • 4 green chilies

  • 0.75 cup plain low-fat yogurt

  • Remaining ingredients

  • 1 plantain cut into 1” long strips

  • 1 small carrot cut into 1” long strips

  • 4 green beans cut into 1” long strips

  • 1 celery sticks cut into 1” long strips

  • 1 small sweet potato cut into 1” long strips

  • 0.25 tsp turmeric haldi

  • 3 curry leaves

  • 0.5 tsp mustard seeds sarson

  • 2 ry red chilies

  • Salt to taste


  • Roast the oats for 2–3 minutes. Remove from oven, let cool and grind into a powder.

  • Boil vegetables in 4–5 cups water with a little salt and turmeric for 2 minutes. Drain and keep aside. Grind all paste ingredients until smooth. Add 0.5 cup water to paste and bring it to boil on low heat, stirring continuously. Add vegetables and simmer for a minute. Remove from heat.

  • Heat a non-stick pan. Add mustard seeds. After about a minute, add curry leaves and red chilies. When red chilies darken, pour it on the avial. Serve hot.

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