Avial

Avial
Place of origin Southern regions of the Indian subcontinent
Region or state Indian subcontinent
Associated national cuisine India

Avial (Malayalam: wikt:അവിയല്, pronounced [aʋijal]) is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.[1]

Ingredients

Vegetables commonly used in avial are elephant yam, plantain, pumpkin, carrots, beans, Aubergine, cucumber, drum sticks, snake gourd and avarai, etc. are the recent introduction, while the north Keralan Avial includes bitter gourd also. Some people prefer to skip curd or substitute it with raw mango or tamarind pulp. This dish can be made into a gravy or be made into a semi-solid side dish. It is generally eaten with rice. The word "avial" is also used to denote 'boiled' or 'cooked in water' —this sense being derived from the way the dish is made.

Mythology

It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut.[2][3] There are mythological variations. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There were no sufficient vegetables to cook any single recipe for a side dish, so Bheema used whatever available vegetables to make a new dish, which came to be known as Avial.

Another narrative version relates to the attempt made by Kauravas to kill Bhima. After poisoning Bhima, Kauravas tied Bhima and threw him to water. Kauravas also communicated that they saw Bhima drowning in water. With the completion of the days of mourning, a funeral feast was planned and preparation were underway. Unexpectedly, Bhima emerged from the water, rescued by the Nagas. With this, preparations for the feast was cancelled. However, Bhima was unhappy with this decision, and decided to mix all of the vegetables to prepare a new dish, that later became popular as Avial. Another myth that in the kingdom of thiruvithankor in Kerala there was a great fest held by the king. Every one in the kingdom came to eat so there was a shortage of curry to be served. But in the kitchen also stocks were less so when the king visited the kitchen he found that a lot of vegetables were wasted when they were peeled. The king ordered the cook to make a curry with this along with some other ingredients so Avial was born [4][5]

See also

References

  1. ↑ https://books.google.com/books?id=XykOAQAAMAAJ&q=nair+cuisine&dq=nair+cuisine&hl=en&ei=LEUXTpfrNqq20AHd8YRn&sa=X&oi=book_result&ct=result&resnum=2&ved=0CC4Q6AEwAQ
  2. ↑ "404: Page not found - HostGator". recipes.keralaglobal.com. Retrieved 30 May 2017.
  3. ↑ Gupta, Siddhartha. "Avial,Recipe of Avial,Avial Recipe". www.onamfestival.org. Retrieved 30 May 2017.
  4. ↑ "Bhima and the Story of Avial – Origin of Vegetable Dish Aviyal". www.hindu-blog.com. Retrieved 30 May 2017.
  5. ↑ "Mahabharat Live Blog - The Isha Blog". 11 February 2012. Retrieved 30 May 2017.
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