Foodialogues’ series on food and fabric continues featuring Aviyal and Kerala Kasavu saree.
Aviyal a popular dish of Kerala cuisine, is a medley of country vegetables floating in a thick creamy gravy of coconut with subtle hints of Cumin and green chilly. Aviyal has 2 versions… Version 1 known as Aviyal kuzhambu has more coconut gravy and is paired with hot rice, ven pongal, adai, fluffy appam, puliodharai, and so on. Version 2 is the thicker and dry one where it is used as a vegetable along with any South Indian meal. In temples of Kerala, mustard seeds are considered inauspicious and hence the dish does not have a tempering. A generous drizzle of coconut oil completes this flavourful dish.
The fabric paired here is the iconic Kerala Kasavu with a GI tag…… Kasavu refers to the rich gold-threaded borders be it in a saree or a dhoti. The fine handloom weave is commonly known as the “kaithari”, its natural creamy hue, and the gold borders give this saree a natural elegance.
The saree featuring here (in the bottom) was bought in 2007 from “Kasavu Kada,” in Cochin. A year after its use, I embellished it with some dainty hand embroidery which adds to its beauty. A Cotton magic which is just apt for hot, hotter, and hottest Chennai weather.
Ingredients for Avial Recipe:
- Vegetables (Drumstick, brinjal, raw mango, carrots, beans, snake gourd, peas, flat beans – 2 cups chopped into 1-inch pieces.)
- Grated coconut 1/2 cup
- Cumin seeds 1tsp
- Green chilly 4
- Salt as required
- Turmeric powder 1 tsp
- Curry leaf few
- Coconut oil 1 tbsp
- Whisked curd 1 tbsp
Preparation Method:
- Soft cook all the vegetables with turmeric such that they are firm and not mushy.
- Grind coconut, Cumin, and green chilly to a fine paste.
- Add to the vegetables and bring to a boil.
- Add the salt.
- When thick remove from flame.
- Drizzle the coconut oil.
- Dip the curry leaves in coconut oil and garnish the Aviyal.
- When warm add some whisked curd.
Aviyal is Ready 🙂
Kerala Kasavu Fabric
