Onam Festival & Avial

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Avial: An inseparable part of Onasadya

Onam, the biggest festival of Malayalis, falls tomorrow. For me, the day is all about food, family, friends and a lot of fun. Onasadhya, the Onam lunch, is the most delicious part about this festival of Kerala. It’s a feast, if enjoyed once, will be relished forever!

Legend goes that Onam is celebrated to invite the spirit of King Mahabali, a former king of Kerala in whose reign there was no unhappy person. Meals are strictly vegetarian on Onam and there are essentially 13 food items served on a banana leaf. There are pickles of various kinds, banana chips for crunch, fruits, chutneys, curries, side-dishes, buttermilk and two or three types of payasam (kheer/pudding). Rice is the main component of this elaborate meal.

We Malayalis don’t need a reason to celebrate Kerala cuisine but we look forward to Onam to enjoy a combination of deliciousness on this day. Here, I am sharing the recipe of Avial, a mixed vegetable side dish, without which any Onasadya is incomplete.

Kerala’s Avial 

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Packed with veggies, this Onam special Avial can be relished all round the year

Ingredients:

The following vegetables, peeled and sliced:
Elephant Foot Yam (Suran in Hindi) – 1 cup
Raw Plantain – 1 cup
Winter melon/Ash gourd – one cup
Snake gourd (padavalanga in Malayalam)
Carrot – 1
Beans – 1/2 cup
Drumstick – 1
Raw Mangoes (if available), half a piece

To be ground together:
Coconut, grated – 1 cup
Cumin seeds – 1/2 tsp
Garlic – 3-4 small cloves
Green chillies – 3

For seasoning:
Salt
Turmeric, a pinch
Coconut oil – 2 tbsp
Curry leaves, a handful
Curd (to be substituted for raw mangoes)

Method: 

In a deep pan, cook together yam and plantain with a little salt and turmeric. Once half done, add winter melon and other vegetables with some more salt and cook till soft but not mushy. Use very less water to cook but make sure it does not get overcooked. Each vegetable should hold its individual identity and taste.

Add the ground paste and cook for a few minutes. Add curd and remove switch off the flame.  Add coconut oil and curry leaves. Serve with rice and rasam.

 

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