Adai Aviyal

Adai Aviyal is one of the famous tamil traditional protein rich breakfast dish. Aviyal goes very well with Adai. This Aviyal is little different from the Aviyal i make for the lunch. I add curd instead of tamarind here. Next time when you have any guest for the breakfast, try adai aviyal instead of conventional idly/dosa and I am sure they will appreciate this dish. You can also try this for an evening snack though its heavy.

Aviyal is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.

Unlike Idli / Dosa, Adai batter doesn't need much fermentation and hence its very quick and easy to make Adai. Its just  the soaking time of rice and dals. Once the soaking time is over we can grind it and our batter will be ready in minutes. Then we can just keep the batter for an hour or two and then batter will be ready to make yummy and spicy Adai. Adai is always served with Aviyal and sometimes with Jaggery. Aviyal is generally less spice but rich in veggies and coconut. Adai is generally very spicy and hence the aviyal will be a best combination for Adai.

Adai

INSTRUCTIONS WITH STEP BY STEP PICTURES:

• Soak the raw rice and parboiled rice together in water for 2 hours.

• Soak the dals in water for 2 hours.

• After 2 hours, strain water from rice and grind it in a mixer along with red chillies and salt.

• Grind the rice and chillies it to a smooth paste.

• Take this rice batter into a vessel and keep it aside. Now strain water from dals and add it to mixer. Grind it twice or thrice in pulse mode. The ground dal should be coarse and not very smooth.

• Mix the ground dal mixture along with rice batter and stir it well.

• To the batter add curry leaves, asafoetida and stir well. Now the adai batter is ready to make delicious adai.

• Heat the tawa and pour 1 ladle of adai batter. Spread it to thick adai. Pour 1 teaspoon of oil aound the adai. Sprinkle fist full chopped onions.

• Keep the flame in low and cook the adai tille the bottom layer becomes golden brown.  Gently turn it to other side and allow it to cook completely.

• Now the delicious crispy adai is ready to serve with Aviyal. We can also serve with Jaggery.

Aviyal

Method for making Aviyal with Step by Step Pictures:

• Chop the vegetables length wise and soak it in water

• Add the chopped stiff vegetables except raw banana and white pumpkin in a pan and add 1 cup of water.

• Cover and cook the vegetables to cook till half done.

• Once the vegetables are half done, add white pumpkin and raw banana to the pan. Sprinkle 2 handful of water and close the pan with a lid. Allow the vegetables to cook completely.

• Meanwhile, take  coconut, green chilli, cumin seeds in a mixer jar.

• Grind it to thick, smooth paste. Add water it needed but not too much.

• When the vegetables are cooked completely, add salt and the ground paste and mix gently.

• Bring it to boil and switch off the flame.

• Take curd in a vessel. Beat the curd well.

• Now add the beaten curd to the aviyal and mix it gently.

• Finally garnish with coconut oil.

• Tear few curry leaves and add it to aviyal.

• The delicious Aviyal is ready to serve with Adai and hot rice.