Aviyal (Malayalam: അവിയല്, Tamil: அவியல், pronounced [aʋijal]) is a dish that has a unique place in a typical Kerala Cuisine as well as in Tamil cuisine. It is a thick mixture of a lot vegetables, curd and coconut.It is seasoned with coconut oil and curry leaves. Aviyal is considered an essential part of the Sadhya.
Vegetables commonly used in aviyal are yam, plantain, pumpkin, carrots, beans, brinjal and avarai. Some people prefer to substitute raw mango or tamarind pulp for the curd. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. The word "aviyal" is also used to denote an assortment or a mixture - this sense being derived from the way the dish is made.
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Mythology
It is supposed to have been invented by Bhima (one of the Pandava brothers) during his agnaathavaasa. According to the legend, Ballav (Bheem's name during this time) when he 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.[1][2]
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