When it comes to food, Malabar has its own way of making everything rich and tasty. Be it a simple badam milk or a tricky omanapola, chefs of northern Kerala will bring a yummy twist to the recipe. They lavish on spices and do not hesitate to take effort to whip out the perfect dish.
Like most of their dishes, avial from northern Kerala also stands different from the rest of the taste in it's making. Unlike, south, they don't add shallots to their avial, surprisingly. They also add curd to the avial to make the gravy thick, which makes it less curry-like but more 'stir-fryish.'