Avial is a traditional vegetarian dish that originates from the Indian state of Kerala. According to local folklore, the dish was invented by Bhima, one of the Pandava brothers from the Indian epic, Mahabharata. During their exile, Bhima had to prepare a meal using the limited vegetables available. He chopped various vegetables, boiled them together, and added grated coconut, which resulted in the creation of Avial.

Tamil Nadu-Style Avial is a classic South Indian dish, having deep roots in Tamil Nadu too. This variation emphasizes flavors unique to Tamil Nadu’s culinary traditions. Avial originated from the need for a wholesome, nutritious dish using locally available vegetables. Some of the differences in variation between the Tamil Nadu and Kerala version are given below.

Differences Between Kerala Avial and Tamil Nadu-Style Avial

Color: Kerala Avial is white, while Tamil Nadu Avial is yellow due to the addition of turmeric.
Consistency: Tamil Nadu Avial is more liquid and tangier compared to the thicker, creamier Kerala version.
Ingredients: Both versions use a mix of vegetables, but the preparation and seasoning differ.

Cultural Significance of Avial Recipe

Avial is an integral part of Tamil Nadu’s traditional cuisine. It is often prepared during festivals and special occasions, symbolizing abundance and prosperity. The dish is also a staple in Tamil Nadu weddings, where it is served as part of the elaborate feast.

Ingredients and Preparation

Tamil Nadu-Style Avial includes a mix of vegetables such as ash gourd, drumsticks, carrots, beans, raw banana, and yam. The vegetables are chopped into uniform pieces and boiled until tender. The seasoning involves coconut oil, curry leaves, and a blend of spices unique to the region. Coconut paste and yogurt are added to create a creamy and tangy base, making the dish rich and flavorful. Turmeric is added, giving the dish a yellow hue.

Interesting Facts

The name “Avial” is derived from the Tamil word “aviyal,” meaning “boiled” or “cooked in water,” reflecting the cooking method.
Tamil Nadu-Style Avial is known for its balanced use of spices, making it flavorful without being too spicy.
The dish is celebrated for its use of seasonal and locally sourced vegetables, making it both sustainable and nutritious.
Avial is typically served with steamed rice and can be accompanied by other traditional Tamil Nadu dishes like sambar and rasam.
The unique combination of vegetables, coconut, and yogurt makes Avial a balanced and nutritious dish, rich in vitamins, minerals, and fiber.

By trying this recipe, you can experience the authentic taste of Tamil Nadu’s culinary heritage. Stay tuned for the Kerala-style Avial recipe coming soon! Explore more South Indian recipes in Southern Spice!

Tamil Nadu-Style Avial Recipe

Recipe by Sam Aiyar

5.0 from 1 vote

Course: MainCuisine: TamilnaduDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

640

kcal

Total time

hour

Tamil Nadu-Style Avial is a traditional South Indian dish, known for its vibrant yellow hue and tangy flavor. This wholesome recipe combines a variety of fresh vegetables, coconut, and yogurt, creating a unique and delicious curry.

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Ingredients

For the Coconut Paste
1 cup grated coconut
2 green chilies
1 piece ginger (optional)
1 teaspoon cumin seeds
1/2 cup water (as needed for grinding)
For the Vegetables
1 cup mixed vegetables – Carrot, beans, potato, pumpkin, ash gourd, drumstick and raw banana.
Additional Ingredients
1 cup thick curd (yogurt)
1 tablespoon coconut oil
1 sprig curry leaves
1 teaspoon salt
1/2 teaspoon turmeric
2 cups water (as needed for boiling vegetables)

Instructions

Prepare the Vegetables: Wash, peel, and cut the vegetables into uniform-sized pieces. Boil the vegetables in a pressure cooker with two cups of water (for four cups of vegetables), turmeric and some salt, for just one whistle, until they are just tender but not mushy.
Make the Coconut Paste: In a blender, grind the grated coconut, green chilies, ginger and cumin seeds with a little water to form a coarse paste.
Cook the Avial: Add the coconut paste to the cooked vegetables. Mix well and cook on a low flame for a few minutes.
Add Curd: Add the thick curd to the mixture and stir gently. Ensure the flame is very low to prevent curd from curdling. Cook for another minute or two.
Season with Coconut Oil and Curry Leaves: Finally, add virgin coconut oil and fried curry leaves to the avial. Mix well and remove from heat.
Serve: Serve the avial hot with rice or as a side dish. Enjoy your delicious Tamil Nadu-style avial!

Notes

Note: You may also cook the vegetables in a heavy bottomed vessel with the same quantity of water and salt. Do not overcook the vegetables.
Additional Info: For added tanginess, you can include raw mango along with the vegetables. Green peas can be added for a touch of sweetness. Adjust the spice level by varying the number of green chilies used in the coconut paste.