Avial

Avial is a popular dish in South India, particularly in the states of Kerala, Tamil Nadu, and Udupi. It is a thick mixture of various vegetables and grated coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the traditional feast of Kerala.

Ingredients

The primary ingredients of Avial include:

• A variety of vegetables such as yam, plantain, carrot, beans, drumstick, and cucumber.
• Grated coconut
• Green chilies
• Cumin seeds
• Curry leaves
• Coconut oil
• Turmeric powder
• Salt

Preparation

The preparation of Avial involves the following steps: 1. The vegetables are cut into uniform pieces and boiled with turmeric powder and salt until they are tender. 2. A paste is made from grated coconut, green chilies, and cumin seeds. 3. The coconut paste is added to the cooked vegetables and mixed well. 4. The mixture is cooked for a few more minutes until the raw smell of the coconut paste disappears. 5. Finally, coconut oil and curry leaves are added to the dish, and it is removed from heat.

Cultural Significance

Avial holds a significant place in the cuisine of Kerala and Tamil Nadu. It is an integral part of the Sadya, a traditional vegetarian feast served during festivals like Onam and Vishu. The dish is also popular in Udupi cuisine, which is known for its vegetarian dishes.

Variations

There are several regional variations of Avial:

• In Kerala, the dish is usually prepared with a slightly sour taste, often achieved by adding a small amount of tamarind or curd.
• In Tamil Nadu, the dish is sometimes made with a more watery consistency and may include additional spices.

See Also

• Sadya
• Kerala cuisine
• Tamil Nadu cuisine
• Udupi cuisine
• Onam
• Vishu