Keralites
often use the word ‘aviyal’ in our language usages. It is for describing
that ‘matters are messing up’ or ‘confusing’. But this ‘aviyal’ is a
tasty curry or side dish for rice or anything such eatables. Now a day catering
service people are preparing the Kerala style feast (‘sadhya’) in
marriages or such occasions. That is, Northeastern laborers are making our
items like ‘parippu’ ‘pappadom’ ‘sambar’ ‘aviyal’ ‘thoran’
‘pachadi’ ‘pulisseri’ ‘pradhaman’ etc.
In bygone
times, marriages, birthdays, or other ceremonies were performed in the courtyards
of one’s own house. ‘Sadhya’ for this function was prepared with the
help of neighbors and relatives. A protagonist cook was selected, who knows to
prepare a good ‘aviyal’. Before his activities begin, he lights up a ‘nilavilakku’(auspicious
lamp) as a ceremonial offer to the Gods. After that, he will be busy with
making different types of curries for the feast.
The main item is ‘aviyal’, and its ingredients
are fresh-local vegetables like melon, brinjal, banana, snake-gourd, colocasia,
elephant yam, mangoes, green chili etc. People assembled to cut the vegetable
in size for the curry. Grounded turmeric and chili paste with water is poured
into a cauldron placed on the fire hearth. When water in cauldron boils, cook
put sliced vegetables with curry salt. Meanwhile grated coconuts, jeera, and
onions were beaten on grind stone with a cylindrical stone,(ammikallu)
which is used as assort of heavy pestle to grind things.
The chief cook will be overlooking all
ingredients and the status of activities. Coconut mixture is then taken to the cauldron
with steamed vegetable pieces. It is stirred with a flat ladle. The cauldron is
closed with a lid, allowing the ingredients to cook. After removing the lid, shredded
curry leaves are added. After that, the cauldron is moved from the fire hearth on
to the ground. Lastly, pure coconut oil is poured on the surface of the cooked
item. An aromatic smell of ‘aviyal’ pervades, that prompts our taste
buds.
It is said
that the epic Mahabharata character, Bheema first introduced ‘aviyal’ at
the time of Pandavas forest dwelling. This ‘aviyal’ was served in
plantain leaves with rice, parippu, pappadam, sambar, thoran, pachadi,
pickles etc. For the guests, it was served again and again in a feast.
Sometimes some guests took it for four, five, six, seven, or eight times. This
is not an exaggeration. I recall my boyhood days of taking ‘sadhya’ with
my grand old uncles.
No comments:
Post a Comment