The festival of Onam is right around the corner. The celebrations will begin with Atham on August 16 and culminate in Thiruvonam on August 26. A time to give thanks for the rich harvest and also welcome
the annual return of the legendary King Mahabali, Onam is a feast of food and festivities that cannot be contained to one day.
Onam’s sadhya meals are legendary. They have a minimum of 10-15 dishes, but can feature around 24 to 28 dishes that are served on a banana leaf. Out of all the dishes, the avial is one of the most loved items on the leaf.
Avial (or aviyal) is a traditional Kerala dish, which is a thick, mildly spiced stew of mixed vegetables cooked with grated coconut, curd, and coconut milk, then finished with coconut oil and curry leaves. It is a staple of the Onam Sadhya and is often served early in the feast.
Legend says it was created by a resourceful cook (sometimes linked to Bhima of the Mahabharata) who combined leftover vegetables into one dish, which is why it symbolises simplicity and abundance during Onam.
While the classic version uses 10–13 seasonal vegetables like raw banana, beetroot, drumstick, yam, beans, and pumpkin, there are many variations: Kerala-style mixed-vegetable avial, Tamil Brahmin avial with a slightly sour, looser gravy, Cheera Avial (with amaranth leaves), Mutta Avial (with boiled eggs), and even non-vegetarian versions like Chicken Avial.
This recipe for beetroot avial by Shilpa Kumar, in-house chef, Akshayakalpa Organic, pairs beautifully with rice, chapati, roti, or dosa. It is a refreshing twist on traditional avial, and has a vibrant pink colour thanks to the beetroot. It combines the goodness of fresh greens, creamy curd, and the earthy aroma of coconut oil.
Beetroot Avial Recipe
Ingredients:
1. Small beetroots – 2 (grated)
2. Yoghurt – 400g
3. Fresh Dill leaves – 1 tbsp
4. Moringa leaves – 1 tbsp
5. Curry leaves (a few)
6. Chopped coriander leaves – 1sp
7. Cashews – 1 tbsp
8. Chana dal – 1 tsp
9. Urad dal – 1 tsp
10. Cumin – 1 tsp
11. Mustard seeds – 1 tsp
12. Asafoetida (hing) – a pinch
13. Coarsely crushed black pepper – 1 tbsp
14. Coconut oil – 1 tbsp
15. Salt (to taste)
Method:
1. Heat coconut oil in a pan. Add the mustard seeds and cumin, allowing them to splutter.
2. Stir in the chana dal, urad dal, cashews, curry leaves, and a pinch of hing. Sauté until the dals turn light golden.
3. Add the coarsely crushed pepper, grated beetroot, dill, moringa leaves, coriander leaves, and salt. Cook over medium heat until the beetroot is tender and the greens are wilted. Remove from the heat and allow the mixture to cool completely.
4. Whisk the thick curd until smooth and creamy.
5. Gently fold the cooled beetroot mixture into the curd. Adjust the seasoning if required.
To Serve
Serve chilled or at room temperature with hot steamed rice, chapati, roti, or dosa with a generous amount of organic ghee for a nourishing and colourful Onam meal/sadya.
