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Given the simplicity and versatility of South Indian food, it is easy for one to feel overwhelmed by the diversity in the cuisine and stick to popular favourites, most times. Beyond the idlis, dosas, sambar and medu vadais, a whole range of vegetarian preparations make up the vastness of food that is typically prepared in home kitchens. Vegetable side dishes like poriyal (a dry stir fry of vegetables), kootu (a coconut-chana dal based curry), kozhambu (a spicy gravy-like preparation) and aviyal (a mix vegetable stew) often make up a significant majority of offerings; and despite all of the above serving the purpose of accompanying rice, dosas, appams and idlis, the kootu and aviyal are two dishes that are similar in preparation style and flavour profiles. However, certain aspects of both these dishes also make them very different from one another.
Kootu
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A vegetable stew, often made with a base of cooked lentils and ground coconut paste, the kootu is a typical Tamil preparation featuring one or two vegetables. Known for its nutty flavours and array of textures from a firm softness to creamy smooth – the kootu usually is made in two different styles – poricha (fried) kootu and arachuvitta (ground) kootu. While the former is made using a combination of toasting black pepper and urad dal, before it is ground into a fine paste, the arachuvitta kootu combines raw coconut, urad dal and green chillies for additional flavour. Vegetables like white pumpkin, snake gourd, cabbage, peas and amaranth leaves are most likely ingredients to be used in a kootu preparation; with seasonal additions like jackfruit seeds, ridge gourd and yellow pumpkin.
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Aviyal
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A classic Keralan preparation made with a medley of vegetables like yams, gourds, beans, drumstick and carrots – the aviyal is a thick stew made with coconut milk, coconut oil and curry leaves. What differentiates the kootu from the aviyal is the addition of souring agents like fresh yoghurt, raw mango pulp or tamarind paste. Traditionally eaten with rice, the aviyal is meant to have a thick consistency, almost resembling a dry vegetable preparation. However, some regional kitchens prefer to have a runnier gravy to mix with rice. Unlike the kootu which is more complex in flavour, the aviyal has a mellow sweetness to it due to the addition of coconut milk and use of beans and gourds. The preparation of aviyal is usually reserved for special occasions and festivals like Onam – where it is one of the key elements of the elaborate meal.
