Aviyal

During the couple of years I lived in Mangalore, visits to Kairali were regular with mallu friends from work. Parottas were really good. Don't know to make them. Later Pramod spent two years at Calicut during which we went to a buffet - completely Kerala style. Just over the top, great food. Chicago days, we had the privilege of enjoying various mallu delectables at Simon brothers house. Therefore, I have quite a liking for Kerala food and an edge for the aroma of fresh coconut. My mother is an expert at Puttu, Aapam, Idiyappam, Paniyaram, Egg curry, several kurmas and curries that use the lovely coconut/coconut milk.

Aviyal, a medley of vegetables cooked in yogurt and coconut paste is one of our favorites. This is a dish sans onions and tomatoes- gives me a relief from chopping the onion/tomato for once. The simplicity lends into its beauty. There are some not so positive opinions around coconut and its influence on cholesterol. However, I believe moderation is the key. We generally chop the vegetables for Aviyal into chunks of larger cubes, not dice them. Today I used a mix of carrots, beans, white pumpkin (winter melon), potato and jackfruit seeds. Raw bananas, yam, orange pumpkin (kumbalakai), drumsticks, raw mango and so on are usually added. Like sambar, the choice of vegetables impact the taste/aroma of the dish to a certain degree. I have seen frozen mix of Aviyal vegetables, but nothing beats the goodness of fresh.

Vegetables - 2 to 3 cups

Turmeric - 1 tsp

Salt - 2 tsps

Grated coconut - 1/3 cup

Green chillies - 3

Cumin seeds - 1 tsp

Yogurt - 1 cup

Coconut oil - 3 tsps

Hing - 1/2 tsp

Mustard and jeera seeds - 1 tsp

Curry leaves - a sprig

Boil the vegetables in a cup or cup and half of water (I'd say medium flame), along with turmeric and salt - do not boil them to mushiness. Let it it be 'just' cooked, with a little crunch. I took about 10 mins. Meanwhile, blend the  coconut, cumin seeds and green chillies into a smooth paste. Also, beat/whisk the yogurt till smooth. Simmer the vegetables, add in the coconut paste. Soon after, add in yogurt. Cook on low flame for about 10-15 mins for the flavors to get absorbed and curry to thicken. In another pan, temper mustard, jeera, curry leaves with hing in coconut oil. Pour the hot tempered stuff on aviyal. Done. Aviyal ready to enjoy with rice as a side, or can be mixed with rice as the main dish for those who prefer a mild meal.