Aviyal, a vegetable curry that will evoke memories of home

Aviyal: A Nutritious and Culturally Significant Dish

Originating from southern India, aviyal is a vegetable curd curry that tends to be a staple in Keralan households, either served on its own or as a side dish. Beyond its nutritious properties, aviyal remains a fond favourite as it complements other spicier dishes on the table, soothing the palate thanks to the curd, and seamlessly balancing everything in one mouthful.

Flavours & pairings

Sour, creamy and spicy all at once, with a hit of cumin that brings earthiness, and curry leaves which bring an undertone of grassy freshness. Best served with warm rice, a little lime or mango pickle, and a few papadoms for good measure. For a dairy-free version, include green mango to bring that all-important tartness to the dish.

Ingredients

To blend

• 2 tsp cumin seeds
• 8 tbsp freshly grated coconut
• 2 cili padi, roughly chopped
• 1 sprig curry leaf

To cook

• 2 small carrots (or 1 medium carrot), cut into 2.5cm batons
• 1 medium potato, cut into 2.5cm batons
• 200g green beans, cut into 2.5cm pieces
• 1/2 sprig curry leaves (or 6 leaves)
• 1 tsp turmeric powder
• 8 tbsp yoghurt, whisked
  
  salt

To temper

• 1.5 tbsp coconut oil
• 1 tsp mustard seeds
• 1 cili padi, cut into half diagonally
• 1/2 sprig curry leaf

Method

1. Blitz the cumin seeds with the grated coconut, cili padi and curry leaves until a fine paste is achieved. Set aside.
2. Add the carrots and potato to a wide-bottomed clay pot or regular pot. Top with a few curry leaves and a good sprinkling of salt. Add water to cover.
3. Cover with a lid and simmer on a low heat for 10 minutes or until the carrots and potato are bite-tender but not too soft.
4. Remove a few ladles – about 1 cup – of liquid from the pot. Add the green beans, mix lightly, then close with a lid and simmer for another 2-3 minutes, allowing the beans to cook slightly.
5. Next, add the blended coconut mixture to the pot and stir through well. Taste for salt and add as needed. Simmer for a further 2-3 minutes on low.
6. Finally, add the yoghurt and stir through, making sure it’s well combined. Simmer for a final 2 minutes and turn the fire off.
7. In a separate pan, heat the coconut oil on a low heat, allowing it to warm slowly for a minute. Add the mustard seeds, allowing them to pop.
8. Now add the curry leaves and cili padi, and stir through for another 5 seconds. Finally, drizzle the oil and tempered spices on top of the aviyal and serve at once.

Conclusion
Aviyal is a dish that evokes memories of home and wonderful meals shared around the table with loved ones. It is comfort food at its best. With a balance of sour, creamy, and spicy flavors, it is a must-try dish for anyone looking to experience the flavors of southern India.

FAQs

Q: What is aviyal?
A: Aviyal is a vegetable curd curry that originates from southern India.

Q: What is the best way to serve aviyal?
A: Aviyal is best served with warm rice, a little lime or mango pickle, and a few papadoms for good measure.

Q: Can I make aviyal dairy-free?
A: Yes, you can make a dairy-free version of aviyal by substituting the yoghurt with green mango.