The avial is a vegetarian preparation that is indispensable to Malabar cuisine. The aromatic dish is a perennial favourite among the state’s residents, typically served alongside boiled rice and appam.
Avial is a popular vegetarian South Indian dish that often graces Sadya and other festive spreads. It has a creamy base prepared using coconut milk and yoghurt, making it the ultimate companion to steamed rice.
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 hues. Foodies love to pair it with rice or Malabar parotta to satisfy their hunger.
Much like many Indian delicacies, avial has a history, and folklore even takes you back to the period of the Mahabharata. It is believed that this mixed-veg recipe was the brainchild of Bhima, one of 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
Read MoreThe first step is to rinse all the freshly picked vegetables. Now, cut the vegetables into small, long pieces and keep them aside.
Meanwhile, prepare the coconut paste by adding chillies, cumin seeds and a cup of water. Add curd to the same and mix them well.
First, add 1½ cups of water and then pour all the mentioned grated vegetables together in the pressure cooker.
Also, sprinkle red chilli powder, salt to taste and tablespoons of turmeric powder in the cooker.
Cook the vegetables until 1-2 whistles or until they are half-boiled. The next step is to add the coconut paste to the cooker and add some curry leaves for taste.
Cook the vegetables on a high flame for 10-15 minutes. Simmer the vegetables on a low flame for about 5 minutes.
Pour coconut oil evenly over the vegetables. You can also add some more grated coconut at the end if you wish too. Serve!
Avial often contains a variety of vegetables such as drumsticks, carrots, beans, raw banana, pumpkin, yam, and ash gourd. The diversity of veggies give the meal its unique texture and taste.
Fresh coconut is an important ingredient in traditional avial since it lends the meal its original flavour and texture. However, in a pinch, you may use coconut paste or frozen coconut.
Curd may split if cooked at high heat. Always add whipped curd to a dish over moderate heat and prevent boiling it afterwards.
Yes, instead of curd, you may add raw mango or a small amount of tamarind for tanginess.
When kept in an airtight container in the refrigerator, Avial will keep fresh for about 1-2 days.
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