FOOD

Avial, A Culinary Delight From Kerala

My Lunch Today

Avial is a culinary delight from Kerala, my native place.

This dish is made from a large variety of fresh and crispy vegetables in coconut-based gravy.

The vegetables include yam (Elephant’s foot), raw banana, snake gourd, long

beans, cluster beans, ash gourd, yellow striped cucumber,

drumsticks, brinjal, carrot, raw mango, and green chilies.

The tastemakers are fresh Curd (Yoghurt ), coconut oil, and curry leaves.

Avial is the main dish in Sadyas, the traditional banquet of Kerala served on banana leaves.

Avial is known to have been discovered by the Pandava King Bhima. The five great kings of Hastinapur, The Pandavas, and their wife Panchali were exiled into the forest by their cunning cousins The Kauravas. During their exile, Pandavas lived in disguise in the Kingdom of Virata. Bhim the foodie among the five brothers was disguised as the royal cook Bhallav. One day when many guests arrived at Virata, Bhim mixed all available vegetables and made a delicious dish known as Avial.

Avial is also mentioned in ancient historical texts of Kerala ‘’ dating back to the 19th century and also the 20th century.

Stories apart, Avial is a royal dish because of its subtle taste and health benefits.

Avial has an abundance of nutrients and fibers. It is an alkaline dish with a lower PH which is good for digestion and gut health.

Here is my tried and tested Avial recipe :

Spices and Ingredients:

(Makes four servings)

• 200 gm yam

• 2 medium-sized drumsticks

• 1 raw banana

• 200 gm snake gourd

• A handful of long beans

• 100 gm cluster beans

• 100 gm ash gourd

• 200 gm cucumber (Vellarikka)

• 2 long green brinjals

· 1 carrot

• 1 medium-sized raw mango

• 6–8 green chilies

• Plenty of curry leaves

· 1 cup fresh curd/Yogurt

· 2 teaspoons coconut oil

· 2 teaspoons of turmeric powder

· 1 teaspoon Kashmiri chili powder

· 2 teaspoons of cumin seeds

· Salt to taste

PREPARATION :

We can make this dish with a stone pan or any other thick-bottomed pan. “Kal chatti” (stone pan) for this

preparation. After removing the skin, cut the vegetables and green chilies into equal-sized thin strips. Normally one-and-a-half-inch slices are made.

Wash two or three times to remove the grime. Add a teaspoon of coconut oil first and layer the cut vegetables and plenty of curry leaves in the pan.

Add two cups of water, turmeric, one teaspoon of red chili powder, and salt to this mixture.

Cover the pan with a lid and cook on a slow flame. Take the lid off in between and check the water content. If needed more water in small quantities can be added. In traditional homes of Kerala, banana leaf is used to cover the pan, and the dish is cooked on a wood fire. Slow cooking releases the flavors and all vegetables get cooked evenly.

Once the veggies are cooked well you can add the coconut mixture.

Place the grated coconut, cumin seeds, and a few sprigs of curry leaves in the mixer grinder and make a coarse dry paste without adding water. Add this mixture to the cooked vegetables. Clean the mixer of any leftover spices with half a cup of water and this also into the pan. Mix well. Keep the lid back, and slow cook for another five to ten minutes.

Add curd and coconut oil. You add some more fresh curry leaves for the aroma.

Avial ready to serve.

Avial is juicy and alkaline with soft-cooked vegetables with a mild flavor. In every bite, individual flavors stand out. You will bite into every vegetable added with the sweetness of coconut, light sourness from yogurt, pungent aroma of curry leaves. Whatever the stories, Avial is royal indeed because of its abundance of nutrients and fibers.

Make It Vegan!

You can make this nutritious curry into a Vegan delight just by replacing curd or yogurt with two teaspoons of tamarind pulp. Try and enjoy.