Kerala style Avial recipe - A story of quiet resilience

Aviyal, or Avial, is a traditional dish commonly served in Kerala during festivals like Onam and Vishu, as well as other special events. Discover how Krithi's experience of preparing Aviyal for Onam was filled with the aromas of life.

Aviyal - Wikimedia Commons - Wikimedia.org | License details Creator: SAM THOMAS

Cooking Through Chaos: My First Aviyal Experience

As I sit down to reflect on my culinary journey, my thoughts drift to a dish that holds a special place in my heart: my mother's aviyal. Every Onam and Vishu, this vibrant, nutritious dish graces our table, a staple that brings warmth and joy. But today, I want to share a different memory associated with aviyal—one that marks a turning point in my life.

A Day to Remember

September 11, 2019—a date etched in my memory for more than one reason. It was just a few days after I had left my then-husband's house due to an incident that shook my world. With Onam approaching, the thought of spending it alone was unbearable, especially since my parents were out of town. Determined to create a semblance of celebration, I rallied my friends. We gathered together, chopping vegetables and sharing laughter late into the night, all while our favorite songs played in the background. In the midst of our preparations, I received an unexpected call from my in-laws that threatened to dampen my spirits. Yet, the excitement of hosting my first-ever sadya kept me anchored and distracted.

I love my friends for coming together and doing this with me.

Their support was invaluable, and together we crafted a feast that was both comforting and celebratory. I took on the challenge of making the aviyal, relying on my mother’s WhatsApp message for guidance. As I stirred the pot, the kitchen filled with the rich aroma of coconut and the sound of our laughter echoed, creating a cocoon of warmth amidst the chaos.

A Hearty Meal with Mixed Emotions

When it finally came time to eat, I sat down to enjoy the sadya with a heavy heart, yet somehow, my spirit felt lighter. It was a moment of bittersweet reflection, as I realized that even in the darkest times, there are glimmers of joy to be found. Looking back, I understand how significant that day was for me.

The act of cooking aviyal became a symbol of resilience and hope.

Every time I see avial now, I am reminded of those few hours where though my entire world as I knew it was crashing down, me wanting to cook it for my favorite peeps kept me going.

It was a small but powerful reminder that even in turmoil, I could create something beautiful.

Onam Sadya

Pookalam

More Than Just a Dish

For me, aviyal represents ambition and pride. I had always thought of it as a complicated dish, something only my mother could master. Yet, that day I conquered my fears and created something delicious, receiving great feedback from my friends despite the circumstances. As I continue my culinary adventures, I carry this memory with me—a reminder that food has the power to heal, connect, and uplift us, even when life seems overwhelming.

Aviyal or Avial - Serves 6

Cuisine : Kerala, India

Section 1: Ingredients

• Vegetables (cut long and thin):

  • Carrot – 1 small

  • White Pumpkin – small piece

  • Cheena (Ash gourd) – small piece

  • Potato – 1 small

  • Podalangai (Snake gourd) – small length

  • Drumstick – 1 (to be cooked separately)

  • Onion – 1

• Spice & Flavor:

  • Turmeric powder – ½ tsp

  • Red chilli powder – 1 small tsp

  • Salt – to taste

  • Green chillies – 2–3 (as per taste)

  • Curry leaves – 2 sprigs

  • Coconut – a handful (grated or chopped for grinding)

  • Thick curd – 2 big spoons (adjust to your sourness preference)

• Final Seasoning (Tadka mix):

  • Small onions – a few (crushed)

  • Ginger – 1 big piece (crushed)

  • Green chillies – 1–2 (chopped)

  • Curry leaves – 1 sprig

  • Coconut oil – 2 tbsp (for mixing with the tadka ingredients)
    

    
    
    

    Listen to some music and prep your vegetables

    

    
    
    

Section 2: Making Kerala style Avial Recipe

Prep Work

1. Cut all vegetables (except drumstick) into long, thin slices.

2. Wash each type of vegetable separately.

3. Drain completely using a colander or hole strainer.

   
   
   
   

Initial Cooking

4. In a thick-bottomed kadai or cooker (do not pressure cook), add all the cut vegetables except drumstick.

5. Add ½ tsp turmeric powder and 1 tsp red chilli powder.

6. Add salt and slit green chillies.

7. Mix well to coat the vegetables in the spices.

8. Start cooking on medium heat.

9. In a separate pan, cook the drumstick pieces until soft and set aside.

10. When the main vegetables are half-cooked, proceed to the next step.

Coconut Paste

11. Grind a handful of coconut + curry leaves with very little water into a coarse paste.

12. Add this paste to the half-cooked vegetables and mix.

13. Cook for about 7 minutes till the raw smell goes and it's well incorporated.

14. Add 2 big spoons of thick curd and mix. Simmer for 2 more minutes.

Final Tadka Preparation (while veggies are cooking)

15. In a small bowl (katori), crush:

    • A few small onions

    • A big piece of ginger

    • Some curry leaves

    • Chopped green chillies

16. Add coconut oil (2 tbsp) to this mix and keep ready (do not heat).

Finishing

17. Once the avial is ready, make a small well in the centre.

18. Pour the coconut oil mixture into the centre.

19. Cover the kadai and let it rest for 15 minutes (heat off).

20. After resting, gently mix everything together.

What does this dish mean to you? I invite you to share your stories and memories associated with avial. Try out this delicious Kerala style avial recipe as well and let us know how it went, in the comments!