Avial
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Mixed vegetables in coconut, curd and coconut oil. A must on the Onam sadya leaf.
Region: KeralaOccasion: Onam sadya, everyday mealsTime: 35 minServes: 4Vegetarian
Ingredients
- 3 cups mixed vegetables cut into 2-inch batons (drumstick, raw banana, elephant yam, carrot, beans, ash gourd, cucumber)
- 1 cup grated fresh coconut
- 2–3 green chillies
- 1 tsp cumin seeds
- ½ tsp turmeric
- ½ cup thick sour curd (or a few pieces of raw mango)
- 2 sprigs curry leaves
- 2 tbsp coconut oil
- Salt to taste
Method
- Cook the vegetables with turmeric, salt and ½ cup water until just tender. Do not let them turn mushy.
- Coarsely grind the coconut, green chillies and cumin with very little water.
- Add the paste to the vegetables and cook for 3–4 minutes.
- Turn off the heat and stir in the whisked curd.
- Finish with raw coconut oil and fresh curry leaves. Cover for 5 minutes before serving.
History
A popular legend says Bhima created avial from leftover vegetables while he served as the cook Vallabha in King Virata's palace during the Pandavas' exile.
Significance
Avial is an essential dish of the Onam sadya, the grand vegetarian feast served on a banana leaf.