The cuisine of Kerala is linked in all its richness to the history, geography, demogaphy and culture of the land. Like other South-indian cuisines, Kerala cuisine is predominantly spicy. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies.
Being brought up in Mumbai I had many Malayalee friends at school and in the neighbourhood, so I was lucky to get introduced to their culture and food. Onam is a big festival very grandly celebrated in Kerala and amongst all the Keralites spread across the globe and I always look forward for this as I get to eat Sadhya
Jyothsana of Curry Bazaar is hosting this month's Regional Cuisine of India~Kerala and it means celebrating the regions cuisine. For this event the most comforting dish to cook for me is Aviyal.
Aviyal is a dish that has a unique place in a typical Kerala Cuisine. It is a thick mixture of a lot vegetables, curd and coconut. It is seasoned with coconut oil and curry leaves. Aviyal is considered an essential part of the Sadhya. Common vegetables that are used to make aviyal are yam, plantain, drumsticks, carrots etc. Some people prefer to substitute curd with raw mango or tamarind pulp. This dish can be made into a gravy and eaten with rice or be made into a semi-solid side dish. The word "aviyal" is also used to denote an assortment or a mixture - this sense being derived from the way the dish is made. I have learned this recipe from my neighbor Aunty in Mumbai, thanks aunty for your wonderful recipe!
Source:Wikipedia
Kerala Cuisine ~ Aviyal Source: My Aunty
Cuisine: South Indian, Kerala
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4 people
Ingredients:
4 C of mixed vegetables all cut into finger size which includes:
2-3 carrots, 1 raw banana, small size suran(Kanda in telugu), handful of cluster beans, small raw mango, half of the white pumpkin(ash gourd), snake gourd and one small potato.
pinch of turmeric powder/haldi
1C water
3/4 C thick curd
to grind coarsely:
1/2 C grated coconut, fresh/frozen
5-6 green chillies,
1 t cumin/jeera
for seasoning:
2 t coconut oil,
10-12 curry leaves
1 t mustard seeds
Method:
- Wash, and clean all the veggies, peel the skin of carrots, yam(suran/kanda), white pumpkin, raw bananas, snake gourd and potato. Cut the veggies finger size, just like to do for french fries(julienning).
- Pressure cook them with a pinch of turmeric powder for 2-3 whistles, we dont want them mushy.
- Meanwhile grind coarsely, grated coconut, cumin/jeera and green chillies with little water.
- Once the veggies are cooked, place them in a large serving bowl, dont throw away the water in it.
- Add the gound paste, salt and curd, mix well so that all the veggies are coated evenly, check for the salt.
- For seasoning take a small pan and heat coconut oil, when its hot enough add the mustard seeds and let them splutter for a second and add the curry leaves. No add the seasoning to the aviyal.
- Serve with hot steaming rice and sambhar.
You might also want to check these accompaniments:
Udipi Sambhar
Pedamma's Pappu Charu
