Aviyal and Adai

In general we know that aviyal is a famous Kerala recipe. In Tamilnadu in chettinadu side also this dish is very famous. But I don't know whether both have same taste because I never tried Kerala recipe.  Before marriage for aadai normally we use sugar or pothina chutney as side dish. After marriage, I used to wonder when I learn that mostly none in our inlaws home use sugar for aadai. What they most prefer is aviyal. So mostly mother in law won't prepare aadai without aviyal. This combination is very superb. I learn this recipe from her only. We can use aviyal with rice too.   Easy to prepare too. Today I prepared this for breakfast. 

Ingredients

Carrot -1

Drumstick -1

Ash gourd - 1/2 cup

Cucumber - 1/2 cup

Beans - 10

Potato -1

Raw plantain -1

Raw Mango - few pieces 

Elephant foot yam -few pieces

Chow chow -1

Curd -2 tbsp

Grated coconut - 1 cup

Cumin seeds /Jeera - 1/2 tsp

Curry leaves - few

Coconut oil - 2tbs

Method

Cut all the vegetables into 2 inch long piece. ( I just used vegetables available at home, but drumstick, and ash gourd are must)

Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.

Pressure cook the vegetables by adding salt and turmeric powder for 2 whistles. You can cook in open pan also.The vegetables should be soft but not mushy. Use very less water and cook.  Raw mango should not be pressure cooked. After opening the pressure cooker, can put the raw mangoes in and close the pan for 5 minutes among the cooked hot vegetables. Then add the grounded coconut paste and cook for a few minutes. Remove from flame.

         

Add curd and mix well. Season with coconut oil and curry leaves.

Delicious side dish for aadai ready. 

Since I prepare it for aadai, I prepared aviyal little watery. But when u prepare it for rice, use very less water and it should me more thick. This will taste great with rice too.

I give below the recipe for Adai too as some of my vanmates requested me to add simple breakfast recipes. 

Ingrediants

Bengal gram (kadalai paruppu)-3/4 cup
Red gram (thuvaram paruppu)-3/4 cup
Peeled broken green gram (pasi paruppu)-1/4 cup
Urudh dhal-1/4 cup
Par boiled rice-3/4 cup
Raw rice-3/4 cup
Red chillies-6
Ani seed ( sombu) 1/2 teaspoon

Small or big onions -1 cup
Curry leaf -1 table spoon
Coriander leaf -2 table spoons
Grated coconut- 2 tablespoons ( optional)

Soak all dhals and rice for one hour including red chillies and ani seeds.  Put it in the mixie and grind it. The batter should not become very smooth .  Add turmeric powder and asafoteda. Then add nicely minced onions, curry leaves, coriander leaves. Batter is ready and you can make aadai in dosa tawa by  adding oil and turning on both sides,

As adai should be little bit thick, the batter should also be of thicker. It will go very well with aviyal, pothina thuvaiyal, little jaggery (vellam)