Adai Aviyal
a Healthy South Indian Breakfast!
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
Adai
Ingredients
Ingredients for Adai
- 1 Cup Raw Rice
- 1 Cup Parboiled Rice
- 10 Red Chili
- 1/2 Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1/4 Cup Toor Dal (Pigeon pea)
- 1/4 Cup Urad Dal
- 1 tsp Salt Adjust As Needed
- 1 Onion
- Few Curry leaves
- ¼ tsp Asafoetida (Asafetida / Hing)
Instructions
- 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.
Video
Nutritional Info
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
Aviyal
Ingredients
- 1 Carrot
- 1 Potato
- 1/4 Cup Green Peas
- 1/2 Cucumber
- 1/2 Snake Gourd
- 50 gms Yellow Pumpkin
- 50 gms Ash Gourd
- 1 Raw Banana
- Salt As Needed
- 1/4 tsp Turmeric Powder
- 1/2 Cup Curd (Plain Yogurt)
For Grinding
- 1/2 Cup Grated Coconut
- 2 Green Chili
- 1 tsp Cumin Seeds
For Tempering
- 1 tsp Coconut Oil
- Few Curry Leaves
Instructions
- Chop the vegetables length wise and soak it in water
- Add the chopped vegetables in a pan and add some water and turmeric powder. Allow the vegetables to cook completely and salt
- In a mixer, add coconut, green chilli, cumin seeds
- Grind them without adding any water
- When the vegetables are cooked completely, add the ground paste and mix it well
- Now add the sour curd and mix it properly
- Heat another pan and add coconut oil. When the oil is hot add curry leaves and remove from flame. Add the seasoned ingredients to the aviyal and mix well and remove from flame
- The delicious Aviyal is ready to serve with Adai and hot rice.
Video
Nutritional Info
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.
could you please tell be if idly rice is the same as parboiled rice?
also when you mean raw rice it is plain white rice isnt it?
i tried with raw rice and parboiled rice. It came very crispy and after some time it became hard. Mami, u have any idea what could be the reason
Saradha leaving in USA
Hi Saradha,
Hope you have the equal measures of raw rice and parboiled rice. Also you should be generous in adding oil, if you fry the adai in low flame for more time, you could get a crispy adai. Generally adai should be eaten hot, otherwise it tend to become hard.
Parboiled rice is the same Idly rice and
the Raw Rice is termed as "PACHARISI"
Is it required to season for Avial??
it is not required to season aviyal. Just adding 1 ladle of coconut oil along with curry leaves is enough
can rice flour be used instead of rice?
or alternatively can rice be ground using the idli grinder?
Yes u can use idli grider. i have not tried using store bought rice flour.
Mamie, in the adai ingredients you have mentioned onion, but you did not used it. Can you tell when to use it.
Hi, sorry, I missed out. Onion we can grind it along with the batter or we can finely chop it and add it to the batter and mix well and then we can pour a ladle of batter on the tawa and cook it till the adai is crisp
Hi Ms. Venkatachalam,
Could you correct the recipe to include the adding-onions step, which is in the video, but not in the printed recipe. Thank you.
Also, what about curry leaves? I thought my mother used to use them.
Sridhar
Thank You Sridhar. I will correct the recipe. Yes we can add curry leaves also. Sometimes I don’t get it here in US so missing it out 🙂
We can also add carrot cabbage along with onion??
yes surely we can add
Why onion in adai ingredients
Mami, we don’t use parboiled rice. Can you omit this from the receipe? or should I substitute with something else.
dont you use idli rice. if so use idli rice or you can substitute with raw rice or any millets