It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.
The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.
Similar recipes include Chow Chow Kari, Kerala Aviyal, Pulissery, and Pineapple Pulissery.
Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
Continue reading “Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce”
Vegetables in yoghurt are easy dishes to prepare, and decidedly delicious. The North Indian versions are raitas, and the South Indian are called Pachadi (or Khichdi in some regions). This recipe is from South India which is renown for its seasonal and simple dishes, devoid of too many spices. Made with minimal ingredients, the food is healthy and tasty.
In this recipe the tomato is simmered to remove the distinct raw flavour of the tomato. It is then pureed and mixed with yoghurt and some spices. It is gentle and special.
Similar dishes include Tomato Pachadi with Green Chilli Paste, Onion Pachadi, Snake Gourd Pachadi, Roasted Eggplant Pachadi, Okra Pachadi, and Boondi Pachadi.
Browse all of our Pachadi recipes and all of our Yoghurt dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Simple Thakkali Thayir Pachadi | Pureed Tomato in Yoghurt with Mustard Seeds”
A sweet and sour yoghurt curry from the tropical lands of Kerala
Mambazha Kalan, or Mambazha Pulissery is a sweet and sour curry simmered in a yogurt and coconut sauce. It originates from Kerala, where mango curries are a real treat. It has the sweetness of the mango contrasted against the sourness of the yoghurt.
Mambazha Pulissery really is a signature Kerala dish, where ripe mangoes are plentiful and are cooked with tangy curd (yogurt) and coconut gravy. This sweet and slightly sour curry is also called Pazhamanga Pulissery in places in Kerala.
You might like to read How to Cook with Yoghurt.
Are you looking for similar recipes? Try Plain Pulissery, Pineapple Pulissery, and Pineapple Pulissery with Green Peppercorns.
You might also like to try Jicama and Green Mango Salad, Mango Lassi, or Mango and Lemon Rice.
Browse all of our Pulissery dishes, Mango recipes, and our Yoghurt dishes. Our Kerala recipes are here, all of our Indian dishes here and our Indian Essentials here. Or simply explore all of our Late Summer recipes.
Continue reading “Manga Kalan | Mambazha Pulissery | A Kerala Sweet and Sour Mango Curry”
Avial is a gentle dish from Kerala, made with vegetables and coconut.
Avial is a gentle dish from Kerala. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. In essence, the vegetables are boiled or steamed and then dressed with the coconut-cumin-yoghurt sauce. Each family’s sauce is different from the next family’s. In our recipe today we are using cumin in the sauce.
Avial is considered an essential part of the Sadya, the Keralite vegetarian feast. It is commonly made with elephant yam, plantain, pumpkin, carrots, beans, Eggplant, cucumber, drumsticks and snake gourd. Carrots and beans are recent but delicious introduction. Bitter gourd can be included in some regions also.
Continue reading “Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India”
This is a beautiful Olan, a curry with a coconut sauce from the Nair community of beautiful Kerala in South India.
This is the wonderful Olan, a curry with a coconut sauce from the beautiful Kerala in South India. In particular, this dish comes from the Nair community from the that region.
Wikipedia has an entry on the Nair community, and there is this lovely piece. Continue reading “Olan | Vegetable Coconut Curry from Kerala”