What makes a meal a sadya? Is it the banana leaves? The presence of payasam? Is it the feeling of eating together? Celebrating together? Whatever your answers are, one thing is for sure – the presence of avial can be a distinguishing factor between a sadya and a regular meal.
The recipe for avial, according to mythology, was developed by none other than Bhima of Pandavas. While the Pandavas were in exile, Bhima took over the role of a head chef in the King's kitchen in the Kingdom of Virat. Bhima, when he was told to prepare a meal, chopped random vegetables and threw them into a gigantic vessel to cook. Once they were cooked to perfection, he added grated coconut and some other ingredients and stirred it all together using a large iron ladle. The dish, which Bhima named avial, was much loved by the King. The story shows avial's royal origins.
Read the story of avial here
This Onam, Onmanorama, along with social media sensation Chef Arun Vijayan, brings you a classic Malabari avial recipe that tastes absolutely royal.
Ingredients
200gm curry cucumber
150gm carrots
200gm long beans
150gm raw banana
300gm yam
400gm snake gourd
250gm drumsticks
15gm turmeric powder
15gm cumin seeds
200ml coconut oil
60gm shallots
Salt to taste
60gm green chillies
300ml curd
4 sprigs of curry leaves
2 coconuts (big), grated
Preparation
Crush grated coconut, shallots and cumin seeds together
Keep it aside
Cut all the vegetables in baton shape
Boil them with salt and turmeric powder
Once the vegetables are half-cooked, add the crushed coconut mixture
Cook it in low flame
Add the curd to the avial mix
Sprinkle some coconut oil on top of it and mix well
Add curry leaves
This classic Malabari avial is ready to serve