Amaranth Leaves Coconut Kootu

Kootu (or Koottu) is a simple, yet delicious dish that’s made in most Tamil homes in Tamil Nadu in South India.  While it can be made at any time, it is especially important during some festivals, such as Pongal.

Kootu usually includes lentils and is perhaps similar to sambar and kuzhambu, but there is a variation that is similar to Aviyal in that lentils are not used but a variety of vegetables are included. Most kootus are spiced with a coconut, cumin and red or green chillies in a paste – sometimes spices are kept to a minimum and just a coconut paste is used. We have made this one with Amaranth Leaves.

This kootu is different from the traditional Aviyal style as the mix of ingredients is different. Each Tamil home has their own style of making this kootu and the vegetables chosen also differ from home to home.

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.

Similar dishes include Aviyal.

Browse all of our Kootu recipes and 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 “Amaranth Leaves Coconut Kootu”

Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce

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 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”

Avial | Aviyal | Vegetables in a Coconut and Yoghurt Sauce | From Kerala, India

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”