Very easy to make, this chutney has a very different taste which will make you gobble down an extra idli or chappathi eaten along.
Udacha Kadalai ( Broken Chenna Dal ) - 1 cup
Coconut Scrapped - 1 cup
Green Chillie - 2
Salt to taste.
Combine all the ingredients in a blender and make a smooth paste without adding much of water. It should be coarse and at the same time a semi- solid kind of a paste. This thogayal can also be had with Rasam and papad. You can add this to plain rice and eat . That is my favorite way of having the thogayal.
Salt to taste
Perfect side dish for this kulambu will be Kadalai thogayal
Curry Leaves - 2 cups ( washed and dried )
Urad Dal - 1 cup
Red Chillies - 10 nos
Salt to taste
Oil - 2 teaspoons .
Asafoetida to taste
Heat a little oil in a wok and saute the curry leaves under low flame. Keep it aside to cool. Saute the Urad dal followed by Red chillies. Allow the ingredients to cool. When they are cooled down, blend all the ingredients in a blender to form a coarse powder. Transfer in a air tight container and have it with hot rice along with clarified ghee or with dosa. This podi can be stored upto one weeks time.
Bengal Gram Dal - 1 cup
Toor Dal - 1 cup
Urad dal - 1 cup
Channa dal - 1 cup
Dry green Peas - 1 cup
Rice - 1/4 cup
Red Chillie Powder - 2 teaspoons
Salt to taste.
Onion - 1 cut into small pieces
Soak all the grains together for about 2 hours. Grind them to form a coarse paste. In a wok heat oil and saute onions till they are translucent. Add this to the batter along with red chillie powder and salt. You can add curry leaves cut into small pieces if you want. Now pour a laddle of this batter on the tawa and cook like you would cook a dosa. If you want the Adai to be crispy be a little more liberal with oil. Your family s protein in take will be taken care by this Adai.
This Adai ,adds flavour to two events ..
Grains in my Breakfast organised by Aparna of My Diverse Kitchen and to JFI- Whole Grains hosted by Suganya of Tasty Palettes
This is a dish which has all vegetables in spicy yogurt gravy. Now on to the ingredients
Vegetables of your choice - 1 cup each ( I used Carrot, Beans, Cluster Beans, Drumstick, Brinjal, Potato, Yam, Yellow Pumpkin)
Green chillies - 2 or 3
Coconut scrapped - 1 cup
Jeera - 1 tea spoon
Thick Yogurt - 1 table spoon
Coconut oil - 2 tea spoons
Curry leaves, onions and mustard seeds for seasoning
All the vegetables should be julienned. Steam drumstick and brinjal together, rest all separately.This should be done as drumstick and brinjal will cook faster than the others. In a blender take coconut , jeera and green chillies, blend the three to make a smooth paste. In a large wok, heat oil ( normal cooking oil ) and add mustard seeds, curry leaves followed by the onions and saute for two minutes. To this add the boiled veggies along with the gravy.Add salt to taste. Let this come to a boil and get a gravy consistency. Bring it down from the heat and let the gravy cool little. Just before you serve , add the yogurt and coconut oil. It will give you a beautiful aroma for the dish. Yummy Avial is ready.
Coriander Seeds - 1 cup
Red Chillies - 4 nos
Pepper - 2 spoons
Jeera - 2 spoons
Asafoetida - 1 spoon
Garlic - 1 pod (Optional)
These ingredients need not be sauted. Just combine them and grind them to a smooth powder and store it in a air tight container . Use a spoon or two when you feel like treating yourself with something spicy and tangy.
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