Avial

Introduction to Avial

Avial is a traditional dish that originates from the southern part of India, particularly Kerala. It is renowned for its unique combination of vegetables and coconut, cooked with flavorful spices. The history of Avial is deeply rooted in Indian culinary traditions, with its origins dating back to the time of the legendary Bhima from the epic Mahabharata, who is said to have invented the dish when he had to hide his identity and work in a kitchen. Avial is also a staple dish during the festival of Onam, an integral part of the Sadya feast.

Ingredients

• 2 cups of mixed vegetables (like carrot, drumstick, cucumber, potato)
• 1 cup of grated coconut
• 2-3 green chillies
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• 1 cup of yogurt
• 2 tablespoons of coconut oil
• A few curry leaves
• Salt to taste

Preparation

Step 1: Preparing the Vegetables

Wash and peel the carrot, potato, and other chosen vegetables like cucumber and drumstick. Cut them into evenly sized pieces to ensure they cook at the same rate. Traditionally, the vegetables are cut into long strips of about 2 inches each.

Step 2: Preparing the Coconut Mixture

In a blender, add the grated coconut, green chillies, and cumin seeds. Blend them into a coarse paste. The paste should not be too smooth, as a bit of texture adds to the authenticity of the dish.

Cooking Process

Step 1: Cooking the Vegetables

Add the cut vegetables into a pot with a bit of water. Add the turmeric powder and salt. Cover and cook on medium heat until the vegetables are tender but not mushy. Keep an eye on the cooking time by using a cooking timer to avoid overcooking.

Step 2: Adding the Coconut Mixture

Once the vegetables are cooked, add the prepared coconut mixture to the pot. Mix gently to ensure the mixture coats the vegetables evenly. Cook for another 2-3 minutes on a low flame.

Step 3: Final Touch

Turn off the heat and add yogurt to the pot. This not only adds a tangy flavor but also helps in thickening the gravy. Finally, drizzle coconut oil and add curry leaves for aroma. Give it a gentle mix.

How to Enjoy Avial

Avial is best enjoyed with steamed rice. It can also be served as a side dish with Indian breads such as chapati or paratha. The medley of vegetables combined with the creamy consistency of coconut and the flavor of curry leaves provide a delightful sensory experience. During traditional feasts, Avial holds its place in a banana-leaf meal, surrounded by other Kerala delicacies.