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.

It is also an important part of Onam Sadhya, which celebrates the harvest season. On this day, aviyal is made with great dedication and consideration for those who will partake of it as part of this special feast.

While recipes for aviyal vary, some can consist of up to 12 types of vegetables to achieve the perfect balance. It is well worth attempting with leftover veggies.

This dish tends to evoke memories of home and wonderful meals shared around the table with loved ones. It is comfort food at its best.

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

• Blitz the cumin seeds with the grated coconut, cili padi and curry leaves until a fine paste is achieved. Set aside.
• 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.
• 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.
• 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.
• 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.
• Finally, add the yoghurt and stir through, making sure it’s well combined. Simmer for a final 2 minutes and turn the fire off.
• 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.
• 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.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.