Winter is almost over, but we still get lovely fresh vegetables to make this dish. My mother never made vegetable kuruma, but I always remembered the kuruma we enjoyed when visiting relatives. I tried to reproduce what I had eaten before, but I made the mistake of trying to make it like a meat kuruma which was not well received in the family. I eventually figured out the magic technique – do not use curds, mint, strongly flavoured vegetables like knol-khol (kohlrabi), or strongly pigmented vegetables like beetroot.
January 14th is the birth of the Tamil month of Thai, and in Tamil Nadu, it is also Pongal, the harvest festival. It is a grand celebration with several vegetarian dishes marking nature’s bounty. Aviyal is a vegetable curry that is served for lunch. There are several versions of aviyal, and I am presenting here the aviyal made in Palayamkottai, Thirunelveli District. It uses many of the vegetables indigenous to Thirunelveli.