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On an Onam sadhya, where a series of dishes contend for attention, there is one dish that rarely needs an introduction, i.e. avial. The light, coconut-coated vegetables may look like just another item served on the vibrant green banana leaf, but their charm is much more than that and can only be defined by the people who have had it. The blend of vegetables with different textures, a slightly tangy finish, and the aroma of fresh coconut and curry leaves all in one bite makes avial so special.
It is also one of the most useful culinary traditions in Kerala: rather than letting assorted vegetables go bad in the kitchen, they are cooked together. Over time, avial has moved beyond the concept of an everyday mixed-vegetable preparation and has become one of the defining dishes of the grand sadhya feast.
What Is Avial?
Avial is a thick vegetable preparation that is made by cooking a variety of vegetables in one pot with a mixture prepared from freshly ground coconut, green chillies and cumin, and by adding a finishing touch of coconut oil and curry leaves. The vegetables used in avial generally include raw banana, drumstick, ash gourd, carrot, yam, beans and pumpkin, although the blend can vary by household and region.
Unlike other heavily spiced curries, avial does not have a long list of masalas. Turmeric gives it a light colour, whereas the use of sour curd or raw mango is often used to give it the distinctive tang. The vegetables are generally cut into the same-sized long pieces so that they can get cooked evenly while maintaining their bite.
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Why Is Avial So Special During Onam?
Avial fits in naturally to the philosophy of sadhya, where many dishes are served together, and balance is important as much as quantity. Its light coconut base delivers a softer counterpoint to the sharp, spicy and more deeply flavoured preparations.
There is also a useful reason behind the dish. Using so many vegetables in one preparation makes avial a simple way to cook a variety that has all the seasonal goodness, rather than depending on one main star ingredient. The result is not a random mix of vegetables, but each ingredient adds its own texture and soaks up the coconut, chilli and cumin mixture thoroughly.
The final tempering of coconut oil is essential too. Added towards the end rather than cooked, it gives the dish its distinctive fragrance.
How Did Avial Become A Kerala Classic?
Avial is closely knitted with Kerala’s culinary essence, but its history is surrounded by many popular stories rather than one universally accepted origin. One widely known legend connects the dish with Bhim from the Mahabharata, who is said to have made a mixed vegetable dish while living incognito.
What is more straightforward to specify is avial’s deep roots in Kerala’s home cooking and sadhya tradition. Its adaptability helped it span across households. Home cooks could make it with the vegetables that were readily available locally while maintaining the same coconut-based essence.
How To Make Kerala-Style Avial
If you want to try the authentic Kerala-style avial, here is how you can make it:
Ingredients
- 1 cup raw banana, cut into long pieces
- 1 cup yam, cut into long pieces
- 1 cup ash gourd
- 1 carrot
- 1 drumstick, cut into pieces
- ½ cup beans
- ½ teaspoon turmeric powder
- Salt, to taste
- ½ cup thick curd
- 1 tablespoon coconut oil
- Curry leaves
- 1 cup fresh grated coconut
- 2–3 green chillies
- 1 teaspoon cumin seeds
- A little water
Method
- In a pan, put the harder vegetables like yam, raw banana and carrot with a pinch of turmeric, salt and water. Let everything cook until they turn soft.
- Now, add ash gourd, beans and drumstick to this. Cook gently until the vegetables turn soft but still hold their form. Avoid overcooking, as the vegetables can get mushy.
- In a blender, make a coarse paste by grinding coconut, green chillies and cumin with a little water. The consistency of the paste should be thick.
- Once the vegetables get cooked nicely, add the prepared coconut mixture to this and mix gently. Let everything simmer for a few minutes.
- Lower the flame and stir in the beaten curd to this. Keep the flame low and do not bring it to a vigorous boil, else the curd may split.
- Lastly, switch off the flame and drizzle some coconut oil over the prepared avial. Add fresh curry leaves, cover for a few minutes and serve warm with hot rice.
