When you think of Kerala, India, what comes to mind? palm-fringed beaches, spice markets, and colorful festivals? And of course delicious food! In this post, I want to talk about a vegetarian dish from Kerala called AVIAL. Avial is my all-time favorite Indian dish – it's so flavorful and the perfect comfort food. I hope you get a chance to try it!
If you haven't tried before, you're missing out! This delicious Kerala dish is a must-try for any food lover. Avial is made with vegetables and coconut milk, and it's so flavorful and tasty. You won't believe how good it is until you try it! Make sure to add avial to your list of dishes to try this year. You won't regret it!
HISTORY AND ORIGIN OF AVIAL
There are mainly three popular stories related to AVIAL
Avial is a delicious and nutritious dish believed to have been invented by Bhima during their exile. According to Mahabharata, when Ballava (Bhima's name during the exile) 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 chop up many different vegetables, boil them together and top the dish with grated coconut. 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. Today, this popular dish is enjoyed by people worldwide and is a staple in many Indian households. Whether you enjoy it as a side dish or as a main course, Avial is sure to tantalize your taste buds and leave you wanting more!
One version of the story tells of how the Kauravas tried to kill Bhima, one of their rivals. They poisoned him and then tied him up and threw him into the water, expecting him to drown. However, Bhima was rescued by the Nagas and emerged from the water alive. When the Kauravas heard that he was still alive, they canceled the funeral feast that they had planned. Bhima was unhappy with this decision and decided to mix all of the vegetables together to create a new dish called Avial. This dish later became popular in India. Exciting stories right?
The popular old story goes that a great feast was held by the king of Travancore in Kerala. Every citizen in the kingdom came to partake, but there was a shortage of curry to be served. The stocks in the kitchen were also running low, so when the king visited the kitchen he found that a lot of vegetables were being wasted in the peeling process. The king ordered the cook to make a curry with these peelings, along with some other ingredients, and Avial was born. The king also ordered it to be served as the first item on the Sadhya menu. And thus, Avial became the first dish to be served at such events.
INGREDIENTS IN ANCIENT AVIAL RECIPES WHICH ARE NATIVE TO INDIA
The history of avial dates back to ancient times. It is believed that the first avial was made with native vegetables Over time, the ingredients in avial have changed to reflect the availability of different vegetables. some of the vegetables among them which are still available!!
DRUMSTICK: The Drumstick plant is a native of India, where it has been used for centuries in Ayurvedic medicine. The plant gets its name from its long, cylindrical leaves, which resemble drumsticks. The leaves are rich in vitamins and minerals, and they have been shown to have powerful anti-inflammatory properties. In addition, the Drumstick plant is a good source of protein and fiber. Recent studies have also shown that the Drumstick plant can help to improve blood sugar control and reduce the risk of heart disease. With so many potential health benefits, it is no wonder that the Drumstick plant is gaining popularity around the world.
ELEPHANT FOOT YAM: The elephant foot yam is a large, starchy tuber that is native to India. It is one of the oldest cultivated crops in the country, and it has been grown there for over 4,000 years. Today, the elephant foot yam is an important dietary staple in India, as well as other parts of Asia and Africa. The tuber can be cooked in a variety of ways, and it is often used to make curry dishes. The elephant foot yam is also a popular ingredient in Ayurvedic medicine. In recent years, the crop has become increasingly popular in Western countries as well. The elephant foot yam is now grown commercially in Australia, the United States, and Europe.
SNAKE GOURD : The snake gourd is a climbing vine that belongs to the squash family. It is also known as serpent gourd. The snake gourd is native to tropical Asia and is widely cultivated in India, Sri Lanka, Bangladesh, Nepal, and Thailand. It is also grown in Africa, the Caribbean, Central America, and South America. The plant grows well in hot and humid climates and requires a long growing season. The fruit of the snake gourd is green and resembles a cucumber or zucchini. It can be eaten raw or cooked and is often used in curries and stir-fries. The snake gourd has a long history of cultivation in India and was first mentioned in Sanskrit texts dating back to the second century BCE. Today, it remains an important crop in many parts of tropical Asia and is considered to be a valuable medicinal plant.
COCONUT : Coconuts are a popular fruit enjoyed by people all over the world, but did you know that they are actually native to India? Coconut palms were first cultivated in the country over 2,000 years ago, and they remain an important part of Indian culture today. In fact, coconuts are often used in religious ceremonies and given as gifts on special occasions. The fruit is also a staple of the Indian diet, used in both sweet and savory dishes. Whether you’re enjoying a refreshing glass of coconut water or indulging in a delicious coconut curry, it’s clear that this versatile fruit has a long and rich history in India.
ASH GOURD : Ash gourd is a vine that is native to Asia mainly India. It has been used in traditional medicine for centuries and is now gaining popularity as a natural remedy for a variety of health conditions. Ash gourd is rich in vitamins and minerals and has been shown to boost immunity, improve digestion, and promote weight loss. Additionally, ash gourd has antibacterial and anti-inflammatory properties. The vine is also known as winter melon, white gourd, or wax gourd. It is closely related to the cucumber and squash and shares many of the same health benefits. Ash gourd is an excellent source of vitamins C and B6, copper, manganese, and potassium. It is also low in calories and high in fiber.
CURRY LEAVES : Curry leaves are an integral part of Indian cuisine, with a history that goes back centuries. Native to India and Sri Lanka, curry leaves are used to add flavor to curries, stews, and other dishes. The leaves have a unique flavor that is reminiscent of both lemon and lime. Curry leaves can be fresh or dried, and they are often used in conjunction with other spices such as cumin, turmeric, and ginger. In addition to their culinary uses, curry leaves are also said to have numerous health benefits. Some research suggests that they can help to lower cholesterol levels and blood sugar levels. Curry leaves are also a good source of vitamins A and C, as well as iron and calcium. Whether you're looking to add flavor to your cooking or improve your health, curry leaves are worth a try!
KANTHARI CHILLI : The kanthari chili is a small, but extremely hot pepper that hails from Kerala, India. It is also known as the wood apple chili, due to its similarities in appearance to the fruit of the same name. The kanthari chili has a long history in Kerala, where it has been used both as a food and as a medicine for centuries. In fact, the kanthari chili is still used today in Ayurvedic medicine. The heat of the kanthari chili is said to help stimulate digestion and clear congestion. It is also used as a natural insecticide. Although the kanthari chili is not native to North America, it is now grown in many parts of the continent. Those who are brave enough to try it will find that it adds a unique flavor to food. Be warned, however, that this chili packs a serious punch!
CUCUMBER: The cucumber is a versatile vegetable that has been cultivated for thousands of years. Native to India, cucumbers were first mentioned in Hindu texts dating back to 3000 BCE. The ancient Greeks and Romans also grew cucumbers, and the vegetable eventually spread to other parts of Europe and Asia. Today, cucumbers are grown all over the world and are a staple in many cuisines. Whether eaten raw, pickled, or cooked, cucumbers are a delicious and healthy addition to any meal.
STEPS TO MAKE AVIAL
PREPARATION
1 cup of each vegetable( cut in big equal size and shape)
1 cup grated coconut
½ beaten curd
10 curry leaves
3-4 kanthari chili
Salt
Turmeric
STEP 1 : Soak vegetables in lukewarm water with turmeric and salt for a half-hour.
STEP 2 : Boil-soaked vegetables
STEP 3 : mix finely grated coconut, and green chili paste, and salt cook to make thick masala
STEP 4 : Toss boiled veggies in the masala along with beaten curd
STEP 5 : Garnish with fried curry leaves and raw coconut
MODERN TWIST
Who would have thought that the humble avial, a traditional South Indian dish made with vegetables and yogurt, could be so versatile? These days, you can find avial made with all sorts of different vegetables, from beans and potatoes to onions and cauliflower. And if you're feeling adventurous, there are even some non-vegetarian recipes out there, like egg avial.
INGREDIENTS IN MODERN AVIAL AND THEIR NATIVE PLACE
CARROT : The origin of the carrot is thought to be in Central Asia, where it was first cultivated for its leaves and seeds. The modern-day carrot most likely originated in Afghanistan, and from there it spread to India and other parts of Asia. It is believed that carrots were introduced to India by Persian traders during the 10th century. Carrots quickly became a staple in Indian cuisine, and they remain an important part of the country's culinary culture today. India is now one of the world's leading producers of carrots, and the vegetable is enjoyed by millions of people across the country.
POTATO : The potato is a root vegetable native to the Americas, specifically the Andes region of South America. It was first domesticated by the Inca people of Peru and Bolivia between 8000 and 5000 BC. potatoes were introduced to Europe in the 16th century by Spanish explorers, and soon became a staple crop in England, Ireland, and other parts of northern Europe. potatoes were introduced to India by the Portuguese in the 16th century, and today they are an important part of the diet in many parts of the country. The potato is a versatile vegetable that can be used in many different dishes, and it is an excellent source of vitamins and minerals.
PLANTAIN : The history of the banana is fascinating. Bananas are believed to have originated in Southeast Asia(Indonesia), and they were first brought to India by traders from that region. Indian bananas are thought to have been cultivated for more than 4000 years, and they play an important role in the country's cuisine. There are many different varieties of bananas, and they are used in both sweet and savory dishes. In addition to being eaten fresh, bananas are often cooked or fried. They can also be made into preserves and chutneys. Indian bananas are an essential part of the country's culinary heritage, and they are enjoyed by people all over the world.
BEANS : The French bean is native to Central and South America, and was first introduced to Europe by Spanish explorers in the 16th century. It is thought to have been brought to India by the Portuguese in the early 17th century.
BRINJAL : The brinjal is a plant that is native to Africa and Asia. It was first introduced to India by the Portuguese in the 16th century. Since then, it has become an important part of Indian cuisine.
Whether you're a fan of traditional South Indian cuisine or like to experiment with new recipes, there's no doubt that avial is a delicious dish. And it's not just limited to India either - you can find avial all over the world. So why not give it a try? You might be surprised at how much you enjoy it.
Did you know our bright and light idly initially was not made with rice?...then how it was made in the early days??.and when idly met with his partner rice.
we'll answer all these questions in our next blog
so stay tuned!!!
Comments