Avial, a quintessential dish on the Onam Sadya menu, epitomizes Kerala’s rich culinary heritage. This vegan delight, prepared with a medley of vegetables and coconut, has been a staple in Kerala’s festive feasts for generations. As Onam approaches, it’s the perfect time to explore this flavorful and traditional delicacy.
The Tradition of Avial: Kerala, known for its vibrant and diverse cuisine, takes great pride in its traditional dishes. Among them, Avial stands out during the Onam festival, a major celebration in the state. Onam marks the beginning of the Malayalam calendar month and is celebrated with grandeur, including a sumptuous Sadya—a grand feast served on banana leaves. This meal typically features around 26 dishes, with Avial being a prominent highlight.
Avial is a thick stew made from a variety of vegetables, cooked in a rich blend of coconut, spices, and coconut oil. The dish is deeply rooted in Kerala’s culinary history. According to ancient lore, Avial dates back to the Mahabharata era. It is said that Bhima, one of the Pandavas, prepared this dish with julienned vegetables, which was so delightful that King Virat rewarded him with gold. Over time, Avial evolved, passing through different generations and regions, retaining its classic essence.
Modern accounts also add an interesting twist to Avial’s story. At the Padmanabha Swamy temple, where large quantities of rice were prepared for the priests, a shortage of vegetables led to the creation of Avial with coconut oil. This adaptation added to the dish’s rich legacy.
Recipe for a Classic Avial:
To make Avial at home, follow this simple and delicious recipe:
Ingredients:
1 cup vellai poosanikai (white pumpkin)
1 cup suran/ratalu (elephant yam)
1 cup grated coconut
10 green beans
2 drumsticks
2 carrots
2 bananas
1 raw banana
1 tbsp coconut oil
½ tsp turmeric powder
Salt to taste
3 green chillies
1 sprig of curry leaves
Instructions:
Prepare the Vegetables: Steam all the vegetables. In a pressure cooker, add salt and the chopped veggies. Cook covered for about 2 whistles. Once done, let the pressure release naturally and transfer the vegetables to a mixing bowl.
Make the Coconut Paste: For the coconut base, blend green chillies, cumin seeds, and grated coconut with a few drops of warm water in a mixer grinder to form a smooth paste.
Combine and Cook: Add the coconut paste to the steamed vegetables. Drizzle a tablespoon of coconut oil over the mixture and add torn curry leaves. Stir well and adjust the salt according to taste.
Serve: Enjoy warm Avial with plain rice, roti, or papad for a complete and satisfying meal.
This traditional Avial recipe not only adds a rich flavor to your Onam Sadya but also connects you with Kerala’s cultural heritage. Enjoy making and sharing this delectable dish with your loved ones!
