Avial

Avial is an Indian dish with origins in the Kerala region, although it is equally popular in Tamil Nadu and Udupi. Its name means to be cooked, and the dish consists of a combination of vegetables, coconut, and curry leaves. Avial is an integral part of the Indian vegetarian feast called Sadhya. The key to making a great avial is to pay attention to the vegetables, which need to have contrasting colors, such as winter melon, carrots, and beans. There are numerous theories and stories about the origin of avial. One says that a king did not like to see anything wasted, so he ordered his chef to make a dish out of vegetable leftovers, and avial was created as a result. Another one says that the dish was invented by Bhima, a warrior who was disguised as a cook during his exile, so he sliced some vegetables, boiled them, added coconut, and the dish became quite popular. Regardless of its origins, avial remains a colorful, tasty staple of South Indian cuisine.