Adai and Aviyal

Aviyal Recipe is a thick mixture of veggies, coconut, seasoned with coconut oil. Aviyal is a dish which is believed to be originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables, coconut, seasoned with coconut oil and curry leaves. 

This paired with the adai which is a heavy dish made with a combination of dals and genxe its a very high protien dish that tastes amazing with all the lovely flavours of kerala. 

ADAI

INGREDIENTS 

Soak and grind

1 cup rice

1 cup toor dal 

1 cup channa dal

1 cup moong dal

1 cup urad dal

2 tbsp cumin seeds 

8-10 dry red chilli 

2 tsp asafoetida 

Salt to taste

Onions chopped finely (optional) 

METHOD 

Soak all the ingredients under soak and grind for atleast 4 hours or overnight. 

Grind it to a coarse and thick batter. 

Add the asafoetida and salt, mix well until everything is combined. 

Heat a pan and add 1 tsp ghee to the pan and add ½ cup batter and make it to a thick dosa. 

Sprinkle the chopped onions on top and once cooked flip it to the other side and let it cook. 

Once its cooked and crispy on both sides remove from heat. 

Serve it hot with some aviyal. 

Aviyal

INGREDIENTS 

Grind

1 cup coconut

6-8 green chilli 

2 tbsp cumin seeds 

2 tbsp coconut oil

1 tsp cumin seeds

1 onion chopped 

Handful curry leaves 

2 green chilli slit 

1 drumstick 

2 carrots

2 potatoes 

1 green plantain

1 cup string beans

Salt to taste

1 cup yogurt 

1 tbsp coconut oil 

METHOD 

Cut all the vegetables into a finger length strip pieces. 

Grind the coconut, green chilli and cumin seeds to a paste and set aside. 

In a pan add the 2 tbsp coconut oil and add the cumin seeds, let it splutter. 

Add in the onion, curry leaves and green chilli. Saute until the onions are slightly cooked. 

Add the hard vegetables and saute for 5 minutes or until the hard vegetables are slightly tender. 

Add in the soft veggies and saute for few mins then add in the salt to taste along with ½ cup water for the vegetables to get cooked. 

Cover and cook, stirring often until the vegetables are nicely cooked and tender. 

Add in the coconut paste we prepared and mix well. Cook for 5 minutes so the vegetables absorb the coconut flavour. 

Add in the yogurt and bring it to a boil. 

Add the 1 tbsp coconut oil and mix, switch off the heat. 

Serve it hot with some crispy adai. 

Enjoy!!!