ADAI & AVIYAL

ADAI

Ingredients

Par boiled rice -2 cup

Bengal gram dhal-1 cup

Toor dhal-1/2 cup

Red chilli-5-6

Ginger-2 tsp

Curry leaves-2 sprig

Salt – to taste

Method

Soak rice and dhals for 5-6 hours and grind with red chilli, ginger, curry leaves and salt to make a grainy paste.

Use one ladle of batter in a tawa to make the shape of a pancake.Cook both sides.

Serve adai with Aviyal ,Jaggery & butter.

Note:

Optionally you can add onions on top.

AVIYAL




Ingredients


Carrot – 1 ea

Potato 1ea

Beans – 10 no

Peas – 25 gms

White pumpkin – 100 gms

Drumstick – 1 ea

Coconut – 1 ea

Green chilli – 2 no

Curry leaves- 2 sprig

Coconut oil – 25 ml

Mustard seed – 1 tsp

Cumin seed – 1 tsp

Method

Grind the coconut and green chillies and keep aside.

Cut all the vegetables in same size. steam veg in water until done.

Add the coconut chilli paste and cook well until the raw flavour is gone.

Heat the coconut oil in separate pan add the mustard , cumin seeds to temper
and add the curry leaves & add the cooked vegetables.

Serve hot with rice or adai.