Adai & Aviyal

Name: Adai & Aviyal
Cuisine: Indian
Ingredients: Adai; To soak & grind; 1 cup Idli Rice; 1/2 cup Toor dhall; 1/2 cup Chanadhall; 5-6 Red chillies; To mix in adai batter; 3 Onions finely chopped; 6/7 Curry leaves; As needed Moringa leaves; 1/4 tsp Asafoetida; 1/4 tsp Turmeric; As needed Salt; Avial; 1 Carrot; As needed Beans; 1 Potato; 1 Raw banana; As needed Broad beans; As needed Or any vegetables of your choice expect sticky like lady's fingr; 1/2 cup Curd; To grind for avial; 1 cup Coconut; 1/2 tsp Cumin; 4-5 Green chillies; 1/2 tsp Toor dhall; To temper for avial; 1/2 tsp Mustard; 1/2 tsp Jeera; 5/6 Curry leaves

Akshaya Sampath @cook_19138125

#muneera

Akshaya Sampath @cook_19138125

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Ingredients

Adai
To soak & grind
1 cupIdli Rice
1/2 cupToor dhall
1/2 cupChanadhall
5-6Red chillies
To mix in adai batter
3Onions finely chopped
6/7Curry leaves
As neededMoringa leaves
1/4 tspAsafoetida
1/4 tspTurmeric
As neededSalt
Avial
1Carrot
As neededBeans
1Potato
1Raw banana
As neededBroad beans
As neededOr any vegetables of your choice expect sticky like lady's fingr
1/2 cupCurd
To grind for avial
1 cupCoconut
1/2 tspCumin
4-5Green chillies
1/2 tspToor dhall
To temper for avial
1/2 tspMustard
1/2 tspJeera
5/6Curry leaves
1 pinchAsafoetida

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Steps

1

Soak and grind the rice toor dal & chana dal for 3 hours and grind coarsely and rest it for an hour.
2

Now add onions, curry leaves, moringa leaves, turmeric, asafoetida to the batter & mix well & now adai batter is ready
3

FOR AVIYAL cut all the vegetables
4

Cook all the vegetables in an open pan or pressure cooker with salt & water well
5

Grind coconut green chillies cumin & toor dhall and add the paste to the cooked vegetables
6

Mix well and boil for 5 minutes finally add a cup of curd and switch off the stove so avial is ready
7

Have wit as dinner or fr breakfast it is filling and healthy I also like to have it with jaggery & some leftover vatha kuzhambu.