Avial
Avial is the undisputed star of the Onam Sadya, a beautiful and wholesome stew that perfectly encapsulates the spirit of Kerala's harvest. It is a brilliant medley of various seasonal vegetables, all cut into uniform strips, cooked to perfection, and brought together in a creamy, tangy gravy of ground coconut and yogurt. This dish is a testament to the region's agricultural bounty, a celebration of colors, textures, and flavors on a single plate.
The genius of Avial lies in its balance. No single vegetable overpowers the other; instead, they all contribute to a harmonious whole. From the earthiness of yam and the sweetness of carrots to the subtle notes of raw banana and drumsticks, every bite is a new discovery. The final touch—a generous drizzle of fragrant, virgin coconut oil and a sprig of fresh curry leaves—elevates the dish to a divine status. It’s a dish that is not just cooked, but lovingly assembled, a culinary embodiment of unity in diversity, much like the festival of Onam itself.
Ingredients
- 2 cups Mixed vegetables, cut into strips (yam, carrots, beans, drumsticks, raw banana)
- 1/2 tsp Turmeric powder
- Salt to taste
- 1 cup Grated coconut
- 2-3 Green chilies
- 1 tsp Cumin seeds
- 1/2 cup Yogurt, whisked
- 2 tbsp Coconut oil
- 1 sprig Curry leaves
To Grind:
For Tempering:
Instructions
- Cook the mixed vegetables with turmeric powder and salt in a little water until they are tender but still firm.
- Grind the coconut, green chilies, and cumin seeds to a coarse paste without adding much water.
- Add the ground coconut paste to the cooked vegetables and mix gently. Cook for 5 minutes until the raw smell of the coconut disappears.
- Turn off the heat. Add the whisked yogurt and mix well. Do not boil after adding yogurt.
- In a separate small pan, heat the coconut oil. Add the curry leaves and let them splutter.
- Pour this tempering over the Avial.
- Cover and let it sit for a few minutes for the flavors to meld. Serve hot.