Avial is a dish originated in Kerala. it is an integral part of a Sadhya. Avial is a common dish in Kerala, Tamilnadu and Udupi. It is a mixture of vegetables in grated coconut and seasoned in coconut and curry leaves.
The mythological story behind the origin of a Avial is interesting. Avial is invented by Bhima one of the Pandava Brother during exile. Bhima doesn’t know how to cook so he chopped all the available vegetables and boiled it in grated coconut.
Another story is that long time ago there was a King ruled over Kerala. He was a great foodie and once he visited the kitchen and asked the chef to prepare a new Dish for him during lunch time. since there was no enough time left chef immediately chopped all the available vegetables and Cook it in grated coconut as well as turmeric and season with enough coconut oil and curry leaves. Even though with lot of hesitation the chef presented the dish to the King and he liked it very much and praised chef for his new dish.This is the origin of Avial.
Stories apart, Avial is a great dish that can be cooked with leftover vegetables.
The most common vegetables used for the prepration are yellow cucumber, carrot, raw banana, drumsticks, and potato. Brinjal and pumpkin are optional. Avial is an integral part during Onam sadya and Vishu sadya
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Serving Size: 6
¾ kg fish steaks on the bone. – King Fish is a good option for this curry
2 pieces of Fish Tamarind /Coccum/ […]
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70 g Carrot (about 3/4 cup when grated)
50 g Onion (about 1/2 cup when sliced)
2 Garlic Cloves (about 10 g)
10 g Green Chilies (about 10 chilies […]
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Any fish fillets boneless, skinless, halfed - 500 gms (I used Salmon)
1/4 tsp turmeric powder
1 tsp […]