Avial is a traditional Indian mixed vegetable dish. Originating from Kerala cuisine, avial is also enjoyed in parts of Tamil Nadu and Karnataka. It is a flavourful dish made with a mix of vegetables, coconut, yoghurt, and spices. This traditional dish holds a special place in festive feasts, particularly the sadya during Onam, which is a grand vegetarian spread served on a plantain leaf.
Legend has it that Avial was created by Bhima, one of the Pandava brothers from the Indian epic Mahabharata, during their exile. It features a nutritious medley of vegetables cooked in a coconut-yoghurt sauce, garnished with curry leaves, and infused with the flavours of coconut oil. Serve avial with rice, sambar, pickles, and papadoms for a satisfying and flavourful meal.
The cultural significance of avial lies in its representation of Kerala's rich agricultural heritage. As Kerala is blessed with fertile land and abundant produce, it showcases the diverse range of vegetables grown in the region. Avial is commonly served during traditional Kerala feasts called sadya during Onam, the state's harvest festival. Onam Sadhya, a grand vegetarian feast, is incomplete without an avial. This dish symbolises the spirit of community and togetherness during these celebrations, as it is served in large quantities to be shared among family and friends.
Avial pairs well with various dishes and accompaniments. It can be enjoyed alongside steamed or boiled rice and crispy papadums or banana chips, which make for a delightful crunchy addition. The tanginess of a lemon pickle or the heat of a spicy chutney can enhance the flavours of an avial. Additionally, a cooling buttermilk-based drink like moru (spiced buttermilk) can balance the richness of avial. The versatility of avial allows for harmonious blending with a range of vegetarian dishes, creating a balanced and satisfying meal.
Avial For Health And Wellbeing
Avial offers numerous nutritional benefits due to its combination of vegetables and spices. The variety of vegetables used in avial provides a range of essential vitamins, minerals, dietary fibre, and antioxidants, promoting overall health and reducing the risk of chronic diseases. The addition of coconut provides healthy fats, while yoghurt offers probiotics and protein.
The spices used in avial are turmeric, cumin, and curry leaves. Turmeric contains curcumin, which has anti-inflammatory and antioxidant properties. Cumin aids digestion and may help improve nutrient absorption. Curry leaves are rich in vitamins, minerals, and antioxidants, supporting a healthy metabolism and digestion. The presence of healthy fats, protein, and probiotics from coconut and yoghurt contributes to a well-rounded meal. Avial's nutrient-rich profile makes it a wholesome choice, supporting overall health and well-being.
Kerala Sadya Avial
Ingredients:
1 cup of ash gourd
2 drumsticks
2 carrots
10 green beans
1 raw banana
2 potatoes
1 cup elephant yam or suran, peeled and cut
1/2 teaspoon turmeric
Salt, to taste
For Gravy:
1-1/2 cups fresh coconut, grated
3 green chillies
1 sprig of curry leaves
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon of coconut oil
Salt, to taste
Instructions:
Cut all the veggies lengthwise and steam them along with salt, or cook them in a pressure cooker with some water for two whistles.
Prepare the coconut base by blending coconut, green chilies, and cumin seeds with warm water until smooth.
Transfer the steamed vegetables to a serving bowl.
Place the cooker or a collander back on the stove, turn to medium heat, and add a tablespoon of coconut oil.
Add the torn curry leaves and mustard to temper, and transfer the veggies back into the vessel.
Add the blended coconut mixture and salt to taste, and give it a gentle stir.
Once it is blended well, transfer it to a serving bowl and serve it hot with steamed rice.