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Avial
Sign in to saveAvial or aviyal (, pronounced ) is an Indian dish with origins in Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala (oonu in Malayalam) and is also served as a delicacy in South India. . Saying something is an avial is also a common phrase attributing that thing to being a mess.
Key facts
- Prepared food.name
- Avial
- Prepared food.image
- Ayiyal.jpg
- Prepared food.alternate_name
- അവിയൽ
- Prepared food.national_cuisine
- Kerala cuisine
- Prepared food.region
- Kerala
- Prepared food.country
- India
- Prepared food.main_ingredient
- Vegetables, Coconut, Curd
via Wikipedia infobox
Wikidata facts
- Instance of
- dish
- Part of
- Keralan cuisine
- Country of origin
- India
- Image
- Aviyal,Kerala cuisine.jpg
Show 3 more facts
- indigenous to
- Kerala
- Commons category
- Avial (food)
- facet of
- Indian cuisine
Sources (2)
via Wikidata · CC0
~3 min read
Encyclopedic overview
5 sectionsContents
- Ingredients
- Mythology
- See also
- References
- External links
Avial or aviyal (, pronounced ) is an Indian dish with origins in Kerala of India. It is a thick stew of usually 13 vegetables commonly found in the Western Ghats and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the main meal in Kerala (oonu in Malayalam) and is also served as a delicacy in South India. . Saying something is an avial is also a common phrase attributing that thing to being a mess.
Central Travancore has a slightly different variety of avial with its thin gravy whereas the classic avial is thick.
Excerpted from Wikipedia’s “Avial” article, available under the CC BY-SA 4.0 licence.