Aviyal is a quite ancient, with reference to it being found in the Mahabharat’s Virata Parva. According to traditional folklore, Bhima disguised himself as Ballala and became the cook for the Virata King. Once the king had unexpected guests and there were few vegetables left in the kitchen at that late hour, and none of these veggies were enough for preparing a dish on their own. So Bhima cut and boiled all veggies together and mixed them with grated coconut and curd, thus inventing Aviyal.
Aviyal is a delicious preparation made with mixed vegetables, curd, and coconut seasoned with coconut oil. It occupies an important place in Kerala cuisine and is must for Onam Sadya. Avial has many variations since it’s a South Indian recipe.
Like many other dishes around the world, avail was born out of the need to use up leftover vegetables, I’m sure, I must, however, that the fresher the vegetables, the better. Avial is a traditional side dish served as an essential side dish of a Sadya especially Onam Sadya. Avial has a unique position in Kerala as well as Tamil cuisine. It is a delightful mixture of all sorts of vegetables.
Avial is one of my favorite dishes ever and was a regular at my home when I was a kid. I hope you all enjoy this simple South Indian delicacy as much as I do
Cut the vegetables length wise 3 inch pieces.
Cook the vegetables in water by adding salt, turmeric powder and two green chillies in a pressure cooker for 2 whistles.
Cook it until the water dry.
Grind coconut, ginger, green chilly, small onion, cumin and turmeric powder in a mixer jar.
Pour this mixture into the cooked vegetables and mix.