Avial is a fantastic South Indian curry made from mixed vegetables in a coconut gravy. The star of an Onam Sadya!
It is that time of the year again when there is only one thing on everyone’s mind – Onam Sadya. Some manage to go out to eat and some dare to cook it at home, but I am going to tell you the best solution for having a Sadya. Do a Sadya potluck, with each person cooking one or two dishes so that no one feels the strain but one manages to eat a home cooked Sadya! This avial has been my contribution to the Onam Sadya!
If you think this is the idea of my brilliant mind, you are wrong, since I have my friend Ruth to thank for this. She has been organizing an Onam potluck for a few years now and this time around, I was happy to be a part of it. 15 kickass dishes made in 5 or 6 homes, they all came together so beautifully to make a meal, that was delicious and fun!
I was given the task of making Avial and Dal Payasam and here I am sharing those recipes with you. So either on Onam day or in the coming weekend – Do a potluck and have a Sadya. Absolutely worth the effort!
This avial is my mother in law’s recipe with a slight twist. She typically makes it the Tamil style which is with a little more gravy. But every time I have eaten Avial in a Kerala home or sadya, it has been almost dry so while talking to her about the recipe, we figured that it all seemed similar minus the last step where she adds a rice flour + water mixture to give it a thick gravy. So I used her recipe, reduced a tiny bit of salt and skipped the last step. If you want the Tamil style, at the end of the recipe, add 2 tsp of rice flour mixed with 1/4 cup of water, a little salt and add it to the Avial. Bring to boil and turn off the heat.