Avial is a unique South Indian stew that is considered to have been originated in South India and it is common in Kerala, Tamil and Udupi delicacies. It's a thick blend of veggies and coconut, seasoned with coconut oil and curry leaves. It occupies a crucial place in Kerala dishes and is important for Onam Sadya.
Avial is a tasty mixture of mixed vegetables in coconut and yogurt mixture. Seasoned with curry leaves and coconut oil, Avial is a healthy and also traditional food in Kerala dishes. It is a simple recipe but will take time to make mainly because of all veggie chopping involved. Vegetables frequently used in avial are eggplant, plantain (raw banana), cucumber, drum sticks, pumpkin, carrots, beans, Carrots, beans, snake gourd and avarai. etc. Some individuals opt to skip curd or replace it with raw mango or tamarind pulp. Vegetables like capsicum, radish, beets, turnips etc. are avoided as they affect the texture entirely and do not suit with the yogurt base.
Avial is produced in two variations, dry or with gravy. Dry, of the thicker consistency is usually prepared among the side dishes, to have it with rice plus a main dish, specifically in a feast. On the regular day, it's prepared with sufficient gravy to have it with rice, since the main dish itself. The quantity of water used while cooking the veggies and making the coconut paste can determine whether the avial is gonna be dry or with gravy. In either case, folks of Kerala always have it with rice, while outside Kerala it's more popular as being the combination "Adai/Avial", adai being a kind of crepe, made from a spicy batter of rice and lentils.
Avial is a gastronomic delight that has its roots in Kerala. It's also healthy mainly because it has a lot of the veggies in it.