Hello Hello Everyone
It’s that time of the year where every malayalees around the world celebrate together this auspicious harvest festival without any boundaries . This festival brings all of us together no matter which part of the world you are in . Its my immense pleasure to bring you all few sadya dishes from my archive as well as few contributions from my dear friends.
Before we start with the dishes an introduction to this festival those who are not aware of it .
“Onam is an ancient festival which still survives in modern times. It is one of the rarest festivals which is celebrated by a complete State, irrespective of religion, caste and creed. Kerala’s rice harvest festival and the Festival of Rain Flowers, which fall on the month of Chingam, celebrates the Asura King Mahabali’s annual visit from Patala (the underworld). Onam is unique since Mahabali (locally known as Maveli) has been revered by the people of Kerala. The King is so much attached to his kingdom that it is believed that he comes annually from the nether world to see his people living happily. It is in honour of King Mahabali that Onam is celebrated. ”
This festival brings out a lot of memories for me the morning hunt for flowers to make the pookalam , the faint smell of thumbapoo & shankhu pushpin , the aroma of coconut oil in the air , the excitement to wear new dress and meeting all cousins at grand ma’s house .I clearly remember the hustle and the exciting prep done by all my aunts, mom & grated ma just a day before onam, how I miss those days .
To reminisce those days I have made a collective sadya post from my archives and from my lovely friends Sonal, Swati, Suchi and Sarika .
Check out all the recipes and have a happy & prosperous Onam
Udupi Style Sambar By Sonal
Tomato Dal Rasam by Sarika
Okra/Vendakka Thoran by Swati
Avial/ Mixed vegetable curry in ground coconut
Kurukku Kalan / A yoghurt based raw plantain and yam curry
Cheru Parippu Payasam/ Split yellow moong dal kheer
Boli/ Kerala style sweet lentil flat bread
Quinoa payasam by Suchi
Avial is one of the most popular kerala dishes , it is very easy to make and healthy as well.It is generally made with a mixture of vegetables , coconut , cumin , green chillies , curry leaves and flavoured with coconut oil. The vegetables I have used here is yam , egg plant , drumstick , carrot , potatoes , kovakkai(tindora), string beans . A souring agent is very key for avial normally tamarind , raw mangoes or sour curd is used for it I have used raw mangoes for it .
There are several interesting stories behind the origin of Avial . The most common which I have heard from my mother is several years back during a marriage feast the main chef had a lot of left over vegetables . Instead of wasting it he cooked it in a mixture of ground coconut and cumin finished with coconut oil and curry leaves . Another interesting story is from Mahabharat where Bhim invented this dish while he assumed the identity of a cook while in exile .
Avial is a very easy dish to make, tastes great and very healthy too. It is cooked in very less oil and it has an amazing flavour of cumin and green chillies .
Lets see how to make this delicious vegetable dish with tons of flavors bursting from it ..
Avial / Mixed vegetable curry in a coconut and green chilly base flavored with cumin
Amount Per Serving
Calories from Fat 14
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Total Carbohydrates 38g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Mixed Vegetables - 1 cup ( check notes)
- Grated Coconut- 1/2 cup
- Green Chilly- 2 no
- Cumin Seeds- 1/4 tsp
- Raw mango- 1/4 cup diced (check notes for alternative )
- Coconut Oil - 1tbsp
- Curry leaves- 2 sprigs
- Salt - as needed
- Turmeric powder- a pinch
- 1.Chop all the vegetables into the following size little bit thicker than matchstick.
- 2. Cook these vegetables with little water and turmeric
- 3. While the vegetables are cooking , in a food processor grind coconut , cumin seeds and green chilly. Do not make a fine paste you only need to pulse it 2 or 3 times with little water
- 4. When the vegetables are cooked , add raw mango to it and cook for five minutes in medium flame . Please make sure the vegetables are not burning or dry . If it is too dry you can add some water to it
- 5. Add the ground coconut mixture to it , salt and water if needed . Cook this for atleast 10
- minutes in medium to low heat .
- 6. Finish with coconut oil and curry leaves . Serve hot with rice
- What kind of vegetables to use in Avial
- You can literally use any vegetables but avoid using beetroot because of the colour it imparts . I used carrot , drumstick , string beans , tindora , yam , raw banana and egg plant
- Substitute for raw mango
- If you cannot get raw mango you can also use soaked tamarind juice or sour yoghurt