BM # 30 Week I Day 2
For the second day under the combos I chose to make Adai and Avial.This is a very popular combo from Tamil Nadu, a state in the Southern India . I had never made Adai before and even though it is supposed to be served for breakfast I decided to serve it for a Sunday lunch. Adai is a lentil crepe, a little thicker than the popular dosa and a little thinner than the uttapam. The daals and rice are coarsely ground and the adai can be prepared right away. It does not require any fermentation, but since it is coarse it requires more oil.The serving combination is Avial, a mixed vegetable curry which is cooked in coconut paste.The authentic combination calls for jaggery, and no chutney, but I made the chutney as I wanted to play safe. Avial again was a first time dish for me.
Coming to Avial. Avial requires some specific vegetables, that is what my friend Padma told me.I had already got the main vegetables, but I did not got bananas, so decided to make without that.The curry turned out very good, very flavorful and we all enjoyed the combo.My son felt there should be more gravy to go with it.
This recipe was liked and is going to be on the regular menu. I am not happy with the clicks, so shall update them very soon, as soon as I make the combo again.
Adai
1 cup rice
1/3 cup Bengal gram ( channa daal)
1/3 cup pigeon pea ( toovar dal )
1/3 cup split green gram ( moong daal yellow )
1/3 cup split black gram ( Udad daal )
1 tbsp ginger paste
3-4 whole red chillies
Salt to taste
Wash and soak the rice and daals for at least 4-5 hours.
Drain and grind with red chilly and salt to a coarse batter.
Add ginger paste.
The batter should be pouring consistency, so one can adjust the water accordingly.
This batter does not require fermentation, so the Adams can be prepared right away.
How ever if you wish to make them later you could put the batter in the frig.
Using a on stick griddle, pour a ladle full of the batter and spread it with the back of the ladle , about 6" dia.
The thickness is twice the size of a dosa.
Make a small hole in the center to ensure even cooking and crispness.
Once it is cooked flip over and cook the other side till crisp using a few tsps of oil.
Serve hot with Avial and coconut chutney.
Avival
Paste
¾ cup grated coconut
1 tsp cumin seeds
4 green chillies
Small bunch coriander leaves
¼ cup water
Other Ingredients
½ cup french beans
½ cup carrots
½ cup potatoes
½ cup drumsticks
½ cup red pumpkin
¼ tsp turmeric powder
½ cup fresh beaten curd
1 tsp cumin seed
Few curry leaves
*coconut oil..which I did not use
Boil all vegetables separately till tender.
Add the prepared paste to the vegetables ,turmeric powder, ¼ cup water and simmer till semi dry.
Remove from flame and add the beaten curd.
Temper with cumin seeds and curry leaves and cook for 2-3 minutes.
Coconut Chutney
1 cup grated coconut
4 whole red chillies
salt to taste
1/4 cup beaten curd
Make a paste with coconut and chillies.
Add salt and curd mix well.
Temper with mustard seeds.
I am so glad that I tried this combo, my family really liked it and has added one more dish to the regular menu.I would appreciate if you guys put in your perfect comments on the recipe and method in case it needs to be improved.
