Where it comes from
Legend credits Bhima with inventing avial by throwing every vegetable he could find into one pot. It anchors the Kerala sadya, and the coconut oil is poured raw at the end — never cooked.
Method
- 1
Cut to match
10:00Cut every vegetable into batons of the same size so they finish together. Harder vegetables go in first.
- 2
Steam-cook
12:00Cook with turmeric, salt and a very little water — the vegetables should be tender but hold their shape.
- 3
Coarse coconut paste
04:00Grind coconut, cumin and green chilli coarsely with a splash of water.
- 4
Bring together
08:00Fold the paste in, cook two minutes, take off the heat, stir in curd, then pour over raw coconut oil and curry leaves. Cover for five minutes.
Cook's notes
- Never boil after adding curd — it will split.
- Raw coconut oil at the end is the signature; heating it loses the aroma.
