Chef #RanveerBrar elaborates on these exciting stories of the origins of the term ladoo from Mahabharata as he prepares Avial and Bheem Ka Ladoo in this episode of Raja Rasoi Aur Andaaz Anokha.
Avial or Aviyal is a popular traditional vegetarian dish from the Kerala. It is an essential dish of Sadya (a festive vegetarian feast served on plantain leaf). This dish was invented by Bhima (one of the five Pandava brothers from the Mahabharata epic.) During their 14-year exile, Bhima was given the charge of the royal kitchen of King Virata as a cook.
There is another story to this dish. There was a festival going on in the village and they kingdom ran out of food. So the cook collected everything leftover and put them together and made a dish out of it. So according to Indian Tradition we don't waste food or the leftover. Indians always come out of solution for food. Avial is a healthy mix of vegetables in a coconut and yogurt sauce with a finishing of coconut oil and curry leaves.
Bheem Ke ladoo / Gond ke ladoo/ Dinkache Ladoo
Check this recipe from the vast Indian cuisine, which is classic and unique Bheem ka Ladoo or Dinkache Ladoo or gond ladoo. The main ingredient is gond a.k.a edible gum, along with whole wheat flour (atta), clarified butter (ghee), sugar and nuts. You may add some cardamom powder for an extra flavor in the ladoos. It has many health benefits and is warming. Acacia gum or gum Arabic is dried sap of the acacia tree, also referred to as the babul tree (kikar) in Hindi. It is known as ‘Dink’ in Marathi or ‘Gond’ in Hindi.
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