Avial (Malayalam: wikt:അവിയല്‍; Tamil: அவியல், pronounced Aviyil is a dish that has a unique place in typical Kerala as well as Tamil cuisine and Udupi cuisine. It is a thick mixture of vegetables, curd and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralian vegetarian feast.

Mythology It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima's name during this time) assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut.
 There is a mythology variation. Bheema is said to have prepared Avial, when there were unexpected guests for King Virata and he needed to serve meals for them. There was no sufficient vegetables to cook any single recipe for side dish, so Bheema used what ever available vegetables to make a new dish, which came to know as Avial.

Avial

Serves  4

Preparation Time  15 Minutes

Contents
Green Vegetables

Ingredients
Bitter melon (one) i like to add this not everybody does.
Yam 150 gms
Ash gourd150 gms
Raw bananas2 nos
Drumsticks2 nos
Potato1 no
Shelled peas1/2 cup
Sour curds1 cup
Turmeric powder1/2 tsp
Curry leaves Few
Coconut oil1/4 cup
Salt To taste
PASTE : Coconut1/2
Green chillies6-7 nos.
Cumin seeds1 tsp.

Recipe
1. Grind together the coconut, green chillies and cumin seeds to make a fine paste, adding very little water.Mix the curd to the ground paste and keep aside.

2. Peel and chop all the vegetables into 3-inch lengths.

3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.

4. Mix all the cooked vegetables together with salt and turmeric powder.

5. Add the paste and heat through, taking care to prevent curdling.

6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.

7. Serve hot with rice.