Avial

Avial is a cherished traditional dish from Kerala, with origins tracing back to the ancient Sangam literature. This hearty dish is a delightful medley of thirteen different vegetables, all brought together by the rich flavors of coconut oil and curry leaves. Avial is commonly enjoyed in both Kerala and Tamil Nadu, with each region adding its own unique touch.

In Southern Tamil Nadu, the dish often features up to fifteen vegetables, including later additions like carrots and beans. Meanwhile, Central Travancore presents a variation with a thinner gravy, contrasting with the classic thick consistency.

The vegetables typically used in Avial are a vibrant mix: elephant yam, plantain, ash gourd, carrots, beans, eggplant, cucumber, drumsticks, snake gourd, and avarai, with some versions even including bitter gourd. Depending on the recipe, Avial can be a thick, hearty side dish or a more gravy-like accompaniment, and it's usually served with rice. The name "avial" itself means 'boiled' or 'cooked in water,' aptly describing its preparation method.

According to legend, Avial was invented by Bhima during his exile. One popular tale suggests that while Bhima was working incognito as a cook in King Virata's kitchen, he creatively combined various vegetables and coconut to create this dish. Other myths tell of Bhima making Avial to feed unexpected guests or even creating it after being saved by the Nagas. There is also a story where Avial was born out of necessity during a royal feast when ingredients for curry were in short supply.

Beyond its delicious taste, Avial holds a special place in South Indian culture. It is often the first item served in a Sadhya, a traditional South Indian feast, making it not just a dish, but a cherished part of the region's culinary heritage.