Avial
Avial
Avial (/ˈæviːəl/; from Malayalam: അവിയല്) is a traditional dish of Kerala, a state in South India. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.
Etymology
The word "Avial" is derived from the Malayalam words "avi" and "yali", which means 'boiled' and 'cooked in water' respectively. This refers to the method of cooking used in preparing the dish.
Ingredients
Avial is made from a variety of vegetables including yam, plantain, carrot, beans, cucumber, drumstick, and snake gourd. These vegetables are boiled and then seasoned with coconut oil and curry leaves. The dish is also flavored with ground coconut and cumin seeds.
Preparation
The vegetables are first boiled until they are soft. Then, a paste made from grated coconut and cumin seeds is added to the vegetables. The mixture is then seasoned with coconut oil and curry leaves. The dish is typically served with rice.
Related Terms
- Sadya: A traditional vegetarian feast in Kerala, where Avial is often served.
- Coconut oil: An oil extracted from the kernel or meat of mature coconuts, used in Avial.
- Curry leaves: Aromatic leaves used as a seasoning in Avial and other South Indian dishes.
- Cumin seeds: Seeds of the Cumin plant, used as a spice in Avial.
External links
- Medical encyclopedia article on Avial
- Wikipedia's article - Avial
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