This article was originally published in the souvenir for Shobana’s Krishna 2015
Author – Pradip Ramachandran
The “King of Kerala food” is undoubtedly Aviyal and has been a staple menu item during all major festive meals of Kerala for centuries. The ubiquitous Aviyal is made with a mélange of hardy and “locally” grown vegetables and cooked to perfection with ground coconut, cumin, green chili peppers, and turmeric in large open-mouthed shallow vessels. A couple of drops of fresh coconut oil and a sprinkling of aromatic curry leaves added at the very end complete this unique delicacy.