Avial is not just a dish; it’s a celebration of South India’s culinary heritage. Legend has it that this vibrant, nutritious medley of vegetables was first created in the royal kitchens of Kerala. The story goes that an inventive chef, faced with leftover vegetables, decided to combine them all with coconut and spices, creating a dish so divine that it became a staple in feasts and festivals. Over time, Avial transcended boundaries, becoming a beloved part of Tamil, Kerala, and Karnataka cuisines.
The beauty of Avial lies in its simplicity and versatility. Each bite takes you on a journey through the lush, tropical landscapes of South India, with the aroma of coconut oil and curry leaves transporting you to a traditional home kitchen. Whether served with steaming rice or as a complement to a grand meal, Avial is a dish that nourishes both the body and the soul.
Ingredients:
- Mixed vegetables (Potato, carrot, yam, beans, ash gourd, pumpkin, raw banana, drumstick, raw mango, etc.) – 1 cup each, cut into long strips
- Grated coconut – 1 cup
- Green chilies – 2-3 (adjust according to spice level)
- Cumin seeds – 1 tsp
- Optional: Curd (yogurt) – 1/2 cup
- Turmeric powder – 1/2 tsp
- Curry leaves – A handful
- Shallots – 4-5 nos
- Coconut oil – 2 tbsp
- Salt – To taste
- Water – 1/4 cup
Procedure:
Prepare the Vegetables:
- Wash and cut the vegetables into long, even strips for uniform cooking.
- Begin by cooking the harder vegetables (like yam, raw banana, and carrots) in a pot with a little water and a few drops of oil until they are half-tender.
- Add the remaining vegetables and cover them with a banana leaf while cooking—this imparts a subtle, fragrant aroma to the dish.
Grind the Coconut Mixture:
- In a blender, grind the grated coconut, green chilies, a few curry leaves, and cumin seeds into a coarse paste. Add a little water if necessary to aid the grinding process.
Combine the Coconut and Vegetables:
- Once the vegetables are tender but not mushy, add the ground coconut mixture. Stir gently and let it cook on a low flame for 3-4 minutes to ensure the flavors meld beautifully.
Add Sourness:
- If you’re using raw mangoes, let their tanginess shine through by adding them during the vegetable cooking stage. Alternatively, beat the yogurt until smooth and add it to the cooked vegetables at this stage. Stir well and let it warm gently for a minute, avoiding a boil to preserve the yogurt’s texture.
Finish with a Fragrant Touch:
- Add a handful of fresh curry leaves and drizzle coconut oil generously over the dish. Cover the pot immediately to trap the aroma of the coconut oil and curry leaves, a signature of authentic Avial.
Serving Suggestion:
Serve Avial warm as a main dish with steamed rice or as a side dish in a traditional South Indian meal, complete with sambar, rasam, and papadam. Its creamy texture and vibrant flavors make it a crowd-pleaser at festive feasts and everyday meals alike.
Why You'll Love Avial
Avial isn’t just a dish; it’s a healthy, wholesome way to celebrate vegetables. Rich in fiber, packed with vitamins, and infused with the goodness of coconut oil, it’s as nourishing as it is flavorful. So, gather your vegetables, embrace the traditions, and create your own story with this iconic South Indian delicacy.
Enjoy your delicious and aromatic journey through the flavors of South India!
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