Avial: History Of South Indian Mix-Veg, Varieties, & Cooking Tips

Among several South Indian delights, avial shines amid regional delicacies arranged in a traditional thali. It is a mixed-veg dish boasting the goodness of all the seasonal produce and creamy coconut-based gravy. It is an integral part of the traditional spread in Tamil Nadu and Kerala.

If you have ever indulged in Sadya around Onam or Pongal, you must have witnessed this dish served along with rice, papadam, pachadi, pickle, salt, payasam, and more. Even when you order a South Indian thali, this dish graces your plate with all its vibrant hue. Foodies love to pair it with rice or Malabar parotta to satisfy their hunger.

Avail: History Of Mix-Veg Prepared In Kerala And Tamil Nadu

Much like many Indian delicacies, avial has a history, and folklore even takes you back to the period of Mahabharata. It is believed that this mix-veg recipe was the brainchild of Bhima, one among the mighty five Pandavas. Some texts say that when he was in exile, he cooked many vegetables in a curd and coconut gravy and called it avial.

Historically, the dish is associated with temple feasts and is considered a staple in South Indian Brahmin households. The mildly spicy delicacy is known for the balanced flavours and loads of nutrition that it offers.

Also Read: A South Indian Mumbaikar's Diary: How My Pantry Evolved Through The Decades

Different Avial Recipes

Drumstick Avial

To prepare murungakkai or drumstick avial, a paste of coconut and green chillies is cooked in a yoghurt-based gravy. This recipe is spicier than other regional recipes and can be paired with rice.

Tamil Nadu Avial

In Tamil Nadu, avial is prepared using regional produce like yam, raw banana, drumsticks, and carrots. This regional preparation also uses raw mangoes instead of curd to infuse sourness into the recipe, puri, or parotta.

Kerala-Style Avial

Kerala’s regional recipe of avial is considered the most authentic one. It uses coconut milk and curd to create a smooth, creamy, and slightly sour base in which bananas, carrots, drumsticks, beans, and other seasonal produce are cooked.

Jackfruit Avial

Chakka or jackfruit avial is a variant in which the base is of coconut, and ripe jackfruit is cooked in it. The delicacy flaunts sweetness from jaggery and robust notes from cumin powder. When the summer season begins in Kerala, it is called the jackfruit season which is when this recipe is cooked across the state.

Cooking Tips To Ace The Recipe For Avial

Cooking avial is easy only if you have a few tips handy on your fingers. Since you will be working with curd and coconut milk, you must strike a balance in flavours for the dish to shine in the midst of other South Indian delicacies. The following tips will help you prepare a lip-smacking batch,

• Always use fresh coconut as it adds nuttiness and takes the flavour profile up a notch.
• Cut vegetables uniformly because uneven sizes do not appeal to the eyes.
• Use curry leaves for tempering and infusing the ingredients with earthy tones.
• Always add yoghurt at the end to avoid curdling.
• If the dish is creamy, add lemon juice for sourness. However, if it is tangy, add jaggery to balance the flavours.
• Cook vegetables until they are tender yet have a crunch. Overcooking will make the veggies go soggy.