Thursday, July 10, 2014

Match made in heaven - Adai Avial

Adai and Avial

Adai is one of the dosa varieties, but a multigrain dosa. It's goes with a vegetable medley called Avial, famous dish from Kerala.


My mother makes best adai's and they are crispy and crunchy. I so far never know how to make them, so called amma and asked her the proportions. They were so amazingly tasty!!!

ADAI

What you need:
  1. Idly Rice - 1 1/2 cups
  2. Channa Dal, Urad Dal, Toor Dal - each 1/4 cup
  3. Dry Red Chilies - 4 - 5 (you can increase or decrease them according to your preference)
  4. Salt - to taste
  5. Coconut grated or cut pieces - 3 tbsp
  6. Curry Leaves - a big bunch
How to go about it:
  1. Soak the rice, dals and red chilies for about 5 hours.
  2. Now add salt. I usually add rock salt. But you can choose your preferred one. Rock salt or Table salt. 
  3. Grind this into a coarse batter. Add the curry leaves and coconut. 
4. Leave the batter for few minutes and make adai's. 

AVIAL:

What you need:
  1. Mixed vegetables - Carrots, Beans, Potatoes, Cluster Beans, White Pumpkin each about 1/4 cup
  2. Salt - to taste
  3. Turmeric powder - 1/4 tsp
  4. Coconut Oil - 2 tbsp
  5. Mustard seeds - 1/2 tsp
  6. Curry leaves - big bunch
To Grind:
  1. Coconut - 1/2 cup
  2. Green Chilies - 2
  3. Jeera - 1/2 tsp 
How to go about it:
  1. In a pan, add all the vegetables, turmeric powder, salt and needed water and cook the vegetables.
  2. Once they are cooked, add the ground paste (see to grind ingredients) and let it come to a boil.
  3. Make a tadka of mustard seeds and curry leaves in coconut oil and add it to the veggies. Your avial is ready.

Njoy with your loved ones....

Love..

Champa