Aviyal

Aviyal is a traditional dish of the South Indian cuisine, particularly popular in the states of Kerala and Tamil Nadu. It is a thick mixture of various vegetables and coconut, seasoned with coconut oil and curry leaves. Aviyal is considered an essential part of the Sadya, the Keralite vegetarian feast.

Ingredients and Preparation

The main ingredients of Aviyal are a variety of vegetables, coconut, curry leaves, and coconut oil. The vegetables used can include yam, plantain, carrot, beans, pumpkin, drumstick, and others. These are boiled in water with salt and chillies until they become soft.

A paste is made from grated coconut, cumin seeds, green chillies, and a little water. This paste is added to the boiled vegetables. The dish is then seasoned with coconut oil and curry leaves. Some variations of the recipe also include yogurt or tamarind for a tangy flavor.

Cultural Significance

Aviyal has a significant place in both Kerala and Tamil cuisine. It is a staple dish in the traditional Kerala feast known as Sadya, which is served on a banana leaf. In Tamil Nadu, Aviyal is commonly served as a side dish during meals.

The dish is also associated with the mythological character Bhima from the Indian epic Mahabharata. According to legend, Bhima invented Aviyal when he had to prepare a meal with the leftover vegetables.

Variations

There are several regional variations of Aviyal. In Kerala, the dish is typically made with a mix of local vegetables and is more watery in consistency. In Tamil Nadu, Aviyal is often made with fewer types of vegetables and is thicker in consistency.

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