ADAI AND AVIAL A TAMILNADU DELICACY

i Ithink you all got an idea what IS my theme this week in RECIPE MARATHON 2 . Yes it isTamil nadu cusine this week .Iwill try to cook some delicious dishes from Tamilnadu cusine And here Iam.

Adai a fav break fast in TAMILNADU. when i first eat this delicious dish in my aunts place (atthai father s sis) I became a big fan of it s.And it is very protein rich and healthy too

And this recipe is from my aunt s kitchen

INGREDIENTS :---

par boiled rice -- 1 cup

chana dal --1/4 cup

moong dal -- 1/4 cup

Tour dal -- 1/4 cup

urad dal --- 1/4 cup

red chillies -- 6

green chillis -- 3 (chillis according to your taste)

cumin seeds -- 1 teasp

asafoetida -- a pinch

chopped onion --1 cup

grated carrot -- 1 cup

coriander leaves -- 1tab sp

curry leaves a few

salt to taste

oil for roasting

METHOD:---

Soak dal and rice for 2-3 hours.
Grind chilies, cumin seeds first in a wet grinder then add rice and dal asafetida, salt and grind in to coarse batter.
Remove from the blender or wet grinder and mix with chopped onion coriander leaves, mix well.(you can use young drumstick leaves instead of coriander leaves and also a few curry leaves )
Heat a dosa tava and grease with little oil pour the adai batter on it and spread in to semi circles (this should be little thick like oothappam)
Now top with some more chopped onions and grated carrot sprinkle 1 tea sp oil on it and turn the other side and roast light brown color
Remove from the pan and serve hot with avail or coconut chutney and jaggery or with spicy onion chutney
If you are in diet control then add a tab sp oil to the batter and use a no stick pan
No need to ferment the adai batter grind the batter and do the adai s at that time itself
Instead of carrot you can use other vegetables like cabbage, amarth leaves(totakura) my aunt(athai) use to add mullai or chiru keerai to this
INGREDIENTS FOR AVIAL:--
Mix vegetables –2 cups (like carrot, drumstick, green beans, potato, raw banana, white pumpkin, raw mango, yam )cut in to 1inch pieces
Grated coconut – 1 cup
Cumin seeds 1 tea sp
Green challis – 3-4 (according to your taste)
Coconut oil – 2 tea sp
Mustard seeds – 1 teasp
Curry leaves a few
Salt to taste
Sour thick curd – 1 cup
METHOD:--
Cook all vegetables in 1 cup water and salt till vegetables become (tender not very soft).
In the same time grind coconut, cumin seeds, green challis in to coarse past with a little water and add this paste to cooked vegetables and mix well and let it cook for few more min.
Now heat oil in a pan add mustard seeds, curry leaves let them popup and add this seasoning to the avail and switch of the flame and now add sour curd(beat the curd before you add to the avail)
Serve with adai or rice
If you are using raw mango then no need to add sour curd if you want you can add fresh curd that time.