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VEGETABLE DISH

Avial
KERALA, INDIA
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Avial is an Indian dish with origins in the Kerala region, although it is equally popular
in Tamil Nadu and Udupi. Its name means to be cooked, and the dish consists of a
combination of vegetables, coconut, and curry leaves. Avial is an integral part of the
Indian vegetarian feast called Sadhya.

The key to making a great avial is to pay attention to the vegetables, which need to
have contrasting colors, such as pumpkin, carrots, and beans. There are numerous
theories and stories about the origin of avial. One says that a king did not like to see
anything wasted, so he ordered his chef to make a dish out of vegetable leftovers, and
avial was created as a result.

Another one says that the dish was invented by Bhima, a warrior who was disguised
as a cook during his exile, so he sliced some vegetables, boiled them, added coconut,
and the dish became quite popular. Regardless of its origins, avial remains a colorful,
tasty staple of South Indian cuisine.
MORE ABOUT AVIAL

MAIN INGREDIENTS

GOURD


PUMPKIN

GREEN BEANS

PLANTAIN


 COCONUT

CURRY LEAVES

HOT PEPPER


 CUMIN

YOGURT

COCONUT OIL

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